Frozen Caipirinha Cubes

Adapted by
January 2011
Yield: 10 Servings


16 ounces water
3 ounces tarragon leaves
2 ounces ice water
2 ounces granulated sugar
2 ounces water
1/3 scant cup white rum
1/3 cup water
1/3 full cup lemon juice
10 sheets cellophane, cut into 3-inch squares


Bring 16 ounces water to boil, and blanch the tarragon for 10 seconds. Shock in ice water bath, then strain. Blend 2 ounces ice water with tarragon. Strain and reserve. Mix the sugar and water and bring to a boil over medium heat, stirring until dissolved. Remove from heat and allow to cool. Mix the blended tarragon, sugar syrup, rum, water and lemon juice and freeze at –4°F in ice cube trays. Wrap each cube in cellophane and serve on a frozen surface.