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 Â¾ 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), Â¾ cup whipping cream and Â¼ 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 Â¼ cups of kalamansi depending on your personal taste), remaining Â½ 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 Luchettiâ€™s new book â€œA Passion for Ice Cream,â€ 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”â€¦ hmmm, that does sound nice in theory at leastâ€¦