Kalamansi Sherbet

Much refreshing Kalamansi Sherbet recipe

Schools are off for summer, which means taking it a tad easy, no rushed mornings, a few things less in the to-do. Taking this opportunity to get the 4yo involved in the “boring chores” around the house (and the kitchen) which may or may not include squeezing tangy Kalamansis to make a refreshing sherbet for sultry summer afternoons. The “recipe” is literally water, sugar and juice all as per your taste. Here is an indicative recipe which you can adjust as per your desired taste. Enjoy! Oh! By the way, did you know that even though their name sounds Indian, Kalamansi is native to Philippines


Lemon 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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