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Calamansi Sherbet

Eat it quick before it melts! (With buttery Chessmen cookies, of course.)
I still have about a pint of freshly-squeezed calamansi juice so I decided to make sherbet. I recently saw an episode of Unwrapped about Key Lime Pie and it inspired me to make something out of the calamansi juice. The connection is kinda off - calamansi / lime. But hey, they are both sour, citrus fruits. You get the picture.

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.

3 comments:

rome said...

just in time for summer. yum yum!!!

♥peachkins♥ said...

wow! Tamang-tama ito magsu-summer na!

anney said...

awww bigla ko tuloy na miss ang arce calamansi sherbet sa post na ito. Di ko gusto yung Arce ice cream pero yung calamansi sherbet nila masarap.

 
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