Calamansi Sherbet | A New Summer Cooler

Calamansi Sherbet recipe

Let’s add a calamansi zing to the common lemonade!

Schools are off for summer. This means taking it a tad easy. No rushed mornings for a while. Basically, a few things less on the to-do list and lots more time to bond with the kids. I took this opportunity to get my 4-year-old involved in the “boring chores” around the house (and the kitchen). This may or may not include squeezing tangy calamansis to make a refreshing sherbet for sultry summer afternoons.

What Do You Need?

The “recipe” is literally water, sugar, and calamansi juice. I used about 3-4 calamansis. Make sure to discard the seeds. For sweetening, you can add sugar or honey. You could also add a pinch of salt to cut the sweet. Make sure you serve it chill or add a few ice cubes to the pitcher. For more flavor, feel free to add mint leaves to the calamansi sherbet. Like I said it is a very easy recipe. A great way to get the little ones involved in the kitchen.

 Here is an indicative recipe that you can adjust as per your desired taste. Enjoy! Oh! By the way, did you know that even though their name sounds Indian, calamansi is native to the Philippines?

Calamansi photography by OneWholesomeMeal


















Kalamansi Sherbet

Prep Time: 5 minutes

Cook Time: 5 minutes

Serving Size: 2

Calories per serving: 73


  • Juice of 3-4 Kalamansis, seeds discarded- 2 tablespoons
  • Drinking Water- 2.5 cups
  • Sugar- 2 tablespoons (or Honey 2.5 tablespoons)


  1. Squeeze the juice out and pass it through a strainer to remove any pulp or seeds
  2. Add the juice to water
  3. Add sugar and stir until dissolved
  4. Add ice and serve chilled


Enjoyed best as a cooler on a hot summer afternoon



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