|Eat it quick before it melts! (With buttery Chessmen cookies, of course.)|
This recipe is adapted from Marketman's post. I tweaked it a bit by skipping whole milk and using whipping cream. I thought it would make the sherbet creamy and smooth. And it did! Yay!
What you need:
1 3/4 cups sugar
1 cup water, divided
3 tablespoons light corn syrup
1 cup freshly squeezed calamansi
1/2 teaspoon sea salt
1 cup heavy whipping cream
What to do:
Combine 1/2 cup water, sugar, and corn syrup in a pot. Place over medium heat for about 5 to 10 minutes, or until sugar is dissolved. Remove from heat and cool for 3 hours.
When cooled, add the calamansi juice, 1/2 cup water, salt, and heavy whipping cream. Whisk until well-blended. Cover and refrigerate for at least 4 hours.
Pour the mixture in your ice cream maker and follow manufacturer's instructions. Place in an air-tight container and freeze for at least 3 hours. Serve with butter cookies.
Tips, Tricks and Tweaks:
1. If you want a mellower flavor, use 3/4 cup of calamansi juice instead of a whole cup.
2. Substitute corn syrup with simple syrup. Use 1:1 ratio for sugar and water.