• ManilaGold

Calamansi Sorbet


1 cup sugar

1 cup water

1 cup Manila Gold® Pure Calamansi


Combine the water and sugar in a pot. Cook over medium heat until sugar is dissolved. Let cool, then store in the refrigerator until completely chilled, about 3 hours. Stir the juice into the sugar mixture (simple syrup). Process the mixture in an ice cream maker. Serve while soft, or freeze overnight to serve firm.

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