If you like kalamansi, you will probably love this sherbet. I realize you may be sick of reading about kalamansi posts, but what to do when you have to use up an unexpected bounty of the fruit? And besides, it is at the peak of the season, so use it while it is cheap and plentiful! I have tasted several lime, lemon, citrus, kalamansi sorbets and sherbets and while I liked most of them, I often find the trade-off between the sweetness of added sugar and the sourness of the citrus, a balance that is difficult to get absolutely right. Sorbets are like ices or granitas, typically made with fruit, water and sugar though technically you can make sorbets from other ingredients. Sherbets differ from sorbets in that sherbets have added milk or cream and are closer to ice creams in taste and texture. Sherbets tend to be smoother as a result of the added and churned cream. A kalamansi sorbet would be a superb palate cleanser between rich courses of a formal meal. A kalamansi sherbet would be more appropriate as a dessert to a meal.
I got a new small Cusinart ice cream, sorbet, sherbet maker on our last trip to New York. It was a steal at $49.99 or so with an extra ice cream bowl (2 bowls total). This machine is the perfect size for making say just a pint or so of ice cream or sorbet. To make the kalamansi sherbet, you will need 1 and ¾ cups sugar, 1 cup water, 3 tablespoons 
of corn syrup, 1 cup of freshly squeezed and strained kalamansi juice, a pinch of fine sea salt (not iodized), ¾ cup whipping cream and ¼ cup whole milk. In a small pot, add 1/2 cup of water, the sugar and corn syrup and heat for a few minutes until sugar grains are dissolved. Take this off the heat and allow it to cool, say 2-3 hours in hot Manila weather. Next add 1 cup of kalamansi juice ( I used 1.5 cups initially but it was too strong so I suggest you use 1 to 1 and ¼ cups of kalamansi depending on your personal taste), remaining ½ cup water, salt, milk and cream and whisk to mix. Cover this mixture with saran wrap and refrigerate it for at least 4 hours or until cold. Place the mixture in your ice cream machine and follow the manufacturers instructions. Then place the sherbet in the freezer to solidify further, another 3-4 hours.
The results? A lip puckering kalamansi sherbet that frankly, made my scalp break out in a sweat on a warm day! I used 1.5 cups of kalamansi juice in my first attempt so I suggest you lessen this a bit unless you are a HUGE fan of kalamansi. A small scoop of this would be a 
great way to end a heavy or fatty meal. I can also see it working well with a very rich buttery cookie or two on the side. The inspiration for this sherbet comes from Emily Luchetti’s new book “A Passion for Ice Cream,†though my proportions and ingredients differ from hers (a lime sherbet). Ms. Luchetti, suggests serving her lime sherbet together with a mango puree in a sort of “kalamansi mango shake”… hmmm, that does sound nice in theory at least…
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The endless life of Kalamansi! Versatility of kalamansi is far as the imagination can go. During the golden years of cooking of my grandmother, the kalamansi was utilized for pancit, asado, menudo and if we were under the weather “limunada†as an antidote for cold or fever. Now, it is the dessert center stage!
One of my favorite calamansi treats is in “slush” form, a cold juice drink finer than an icy. I had it in Makati at a Japanese restaurant, and unfortunately, can’t remember the restaurant’s name, however, and needless to say, haven’t been able have it a second time. So if anyone has had a calamansi slush drink in Makati, let me know the name of any restaurant that serves them.
Another use for calamansi is to substitute it instead of lemon on a lemon bar. Yet another treat would be like a key lime pie recipe, but use kalamansi instead of key lime with a graham cracker crust. Finally, still another form of use is as a substitute for lemon on salsa, or what we in California also call “pico de gallo”. Dice tomatoes, cilantro, white onions and squeeze calamansi, and then mix.
Another suggestion for calamansi is to use it as a loofah / exfoliator to rid off dead skin on your elbows. Skin lightens, too. Simply slice calamansi in half, use several of these including seeds and scrub away. Try it and let me know if you think it works. An old chinese tradition.
Which one works for you, MM?
mmmm. . . love citrus sherbets or sorbets, i like it more than ice cream. . . i could eat a lot. . . your Cuisinart is really a steal, some ice cream makers that we have in the stores doesn’t work, it will be churning for hours and you still dont have the frozen stuff. . .
Ooh…cuisinart steal envy :-)
aridelros, it wasn’t too grainy… I think owing to the heavy cream or whipping cream and 30 minute churn in the ice cream maker. But it wasn’t as smooth as good ice cream either. I just tried it in a glass with a cold diet sprite and its like a kalamansi cream soda…pretty cool actually…not too many calories but it feels like a luxury. wil-b and candygirl, I even got the cuisinart midtown manhattan at a Williams Sonoma for that price! cc, I have used dayap in a dayap pie a la marketman, its in the archives… as for the elbow whitener, it probably works but I wouldn’t do it too often… after working with kilos and kilos of the fruit for my marmalades, I can tell you that it CAN burn off your fingerprints for a few days…
Oohh that sherbet looks really good. I once bought kalamansi sherbet by Arce Dairy. It tasted pretty sweet. Either that or I buy the lemon ice of amici in pasay road.
The very first thing I made with my ice cream maker was a kalamansi sorbet. I mixed in a bit of kalamansi zest for colour and texture. a sweet and sour experience, beyond compare.
Will be breaking out the Cuisinart over the weekend and trying out your sherbet. Thanks.
when I told my husband about using pure calamansi as jam he was iffy and instead combined mango and calamansi. Of course, mas maraming sweet mango and the calamansi was to give it a certain tangy-ness. I like the result but would still like to taste calamansi marmalade :-)…! Now If this mango/calamansi jam could be turned to sherbet, I think it will not make you pucker that much! :-) I can’t wait to try it!
Thank you very much for so many calamansi recipes!
I’m a big fan of calamansi, but I’m more of a sorbet than a sherbet person (feeling healthy, ha ha). I’m surprised the milk and cream did not curdle immediately with so much acid in it. I asked a balikbayan to bring home a Cuisinart but time will tell if they followed through, so in the meantime I’ll just enjoy your delicious pics.
Thanks so much for your site also, I was able to reference a few of your older articles on my site.
That looks divine. This post, the granita post on 80breakfasts, and lemon sherbet post on a friend’s blog is cementing my desire for an ice cream maker…
What is the difference between a sherbet and a sorbeit? To me it is both the same thing…
My Calamansi Tree, growing in a pot
https://www.worldisround.com/articles/332656/photo1.html
https://www.worldisround.com/articles/332656/photo2.html
paolo, that is one LUSH kalamansi tree… should be heartening for all the folks in the U.S. who want fresh kalamansi! Timan, sorbet no milk or cream, sherbet has milk or cream. Manggy, make sure you make the ice creams in a cool room, many times the small ice cream makers can’t handle tropical heat conditions… bernadette, if your husband has tasted a seville orange (the type used in the best orange marmalades), he might understand the kalamansi association better… seville orange rind is wicked bitter.
MM,
Here’s something to try with kalamansi – how about Kalamansi Curd? Below is my Lemon Curd recipe – just sub kalamansi for lemon.
Lemon Curd – makes 2 C
egg yolks beaten 6
sugar 1 C
lemon juice ½ C
unsalted butter 4 oz
lemon zest 1 T
Strain yolks into a heavy saucepan. Add sugar & juice. Stir to combine and cook over low heat, stirring constantly. Cook until thickened & coats the back of a spoon (soft custard stage), about 10 – 12 minutes. Remove from heat and cool slightly. Stir in butter, 1 T at a time. Stir in zest. Cool completely and store in refrigerator.
Spoon into pre-baked tart or tartlet shells. Pipe whip cream on top and serve.
Lemon subs: lime: 2 T zest
orange: 2/3 C sugar, zest from 2 oranges
NOTE: It’s the zest that determines the level of tartness. The more you use, the higher the pucker jolt level. I like my lemon/citrus to taste like the fruit! So, adjust the zest amount to your taste.
I haven’t tried key limes yet but it sounds like a good time to experiment.
I use my electric sauce maker for making curd. It’s hands-free, eliminates the manual stirring, and is foolproof! Curd is also good on toast for breakfast. You can also can the stuff but you will need to process them thru a hot water bath for probably 10 minutes.
enjoy!
cm
I always thought that sherbet and sorbet were interchangeable. That sorbet was just the more high-brow term being French(?). You learn something new everyday. Thanks for that bit of knowledge, MM.
Sounds refreshing! And the presentation in a celadon bowl adds class! But why does the sherbet have a pinkish tinge? Is it the lighting or was it blushing from too much attention? Heehee! (I turned “celadon” with envy too at the $50 cusinart ice cream maker.)
That looks really refreshing! Argh…I am dreaming of an ice cream maker now!!! Have you seen David Lebovitz’s book, The Perfect Scoop? More things to do with your ice cream maker! I haven’t read it but I’ve heard many good reviews :)
ice cream maker – check!
salt, sugar, whipper cream, milk, corn syrup – check!
What’s that? Kalamansi, you said? – *pouts* LOL!
That’s Ok, I’ll just enjoy the picture for now, although this might become like those santol posts you’ve had. I will constantly dream and crave for.
Hi Marketman,
Have you ever tried homemade yogurt as well? I think Cuisinart also has a yogurt maker. I got myself an Easiyo yogurt maker which we have been enjoying for several weeks now. With Easiyo however, you don’t really start from scratch as they sell premixed cultures, dairy base and flavor/sweeteners. You just have to add this to water and then incubate in the yogurt maker. Creamy and delicious yogurt every time. I wish you could also do some features on yogurt recipes.
MarketFan
Joey, I don’t have the Lebovitz book but want to see it… CecileJ, now that you mention it, it does have a pink blush…but I’m not sure if that’s because of a reflection from something red nearby or what… actually, the sherbet is a creamy light yellow… kalamansi juice after all is more yellow than green… I was tempted to put a drop of green food coloring but resisted the urge… zena, I wouldn’t have been certain had I not looked it up… but it makes sense… araspberry sorbet would be redolent with fruit, intense, dark red… while we just had a raspberry sherbet the other day and it was creamy, with bits of raspberry in it… Chi, thanks so much for that recipe… I did do a lemon curd in the archives somewhere and I loved it… haven’t done it since however… Marketfan, actually, someone gave me the Easyogurt machine as a present but I have yet to try it… sounds good to me!
Hello Marketman! I ran across your great site while “goggling” a recipe for “adobong pusit.” Further into your site, I also saw the word “calamansi.” I love calamansi and am glad they sell them in cartons by Tropics. I will definitely try to make your calamansi sherbet. Take care, – Maria
Please add more recipes…
like kalabasa with malungay..
you know..
ehem..I need the ingridients kc eh!
tanx..
byebye..
hope yah understand..
I am a HUGE fan of calamansi! I normally just drink water and/or calamansi juice. Can anybody give me a “recipe” of really good calamansi juice? I don’t like sweet calamansi juice. I cannot get the right mix when I do it myself so I have to make do with Candoy’s Calamansi Concentrate with Splenda (not with Honey) from Karl Edwards Bazaar. If any of you find your way to Kapuluan Vista Resort, try their calamansi freezee.. it’s calamansi slush. It’s yummy & refreshing (with mint on top!)
i just want to inquire if how much is the price of calamansi sherbet per gal in th market i just dont know..