Here’s a summer cooler recipe to help ease the the summer heat we’re currently feeling. This recipe is from this post, which I originally uploaded a few years ago. I thought now would be the perfect time to re-visit this recipe. Enjoy!
3 cups water
1 cup sugar
zest of 6 kalamansi
½ cup kalamansi juice
mint leaves, crushed (as needed for taste and garnish)
Combine ½ cup of water and all the sugar in a medium saucepan. Add the kalamansi zest and mint leaves to the saucepan. Over medium heat, stir the ingredients frequently until the sugar is dissolved completely. Remove the syrup from the heat and strain into a bowl. Add the remaining water then chill the mixture.
Add the kalamansi juice to the cooled syrup then pour into a shallow pan. Put the pan in freezer for 30 minutes. Scrape the edges towards the center using a fork once they begin to freeze. Check every 30 minutes then repeat the process of scraping until the entire mixture is frozen but is broken down into fine crystals. Use individual dishes for serving.
NOTE: You may use basil instead of mint to make Basil-Calamansi Granita.