Tarragon water:
75 gr tarragon leaves
550 gr water
200 gr water
Syrup base:
50 gr sugar
50 gr water
Frozen caipirinha cube:
65 gr tarragon water
80 gr white rum
75 gr syrup base
90 gr water
100 gr lemon juice
1 Flexipan 5 x 2.5 x 1 cm
10 sheets transparent cellophane 7 x 7.7 cm


Tarragon water
Bring 500 gr water to the boil. Blanch the tarragon leaves in it for 10 seconds. Drain then refresh in the 200 gr. iced water. Drain and blend with 75 gr of the water used for refreshing. Strain and set aside.

Syrup base
Mix the water with the sugar and bring to the boil over a medium heat while stirring. Remove from the heat and leave to cool.

Frozen caipirinha cube
Mix all the ingredients while cold. Fill the Flexipan moulds. Freeze at -20º C.


Turn out the cubes of caipirinha and wrap individually in cellophane sheets. Serve on a frozen surface