From the recipe collection
Basi Sorbet
A tart Ilocano-style sorbet made with commercial basi, calamansi, muscovado, and warm spice.
- Prep time
- 20 min plus freezing
- Cook time
- 10 min
- Yield
- 6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Simmer water, muscovado, zest, cinnamon, salt, and glucose if using until the sugar dissolves, then cool completely.
- Remove the zest and cinnamon and stir in calamansi juice and the commercial basi.
- Chill the mixture until very cold and taste; it should be slightly sweeter and sharper than the desired frozen result.
- Churn in an ice-cream machine until softly frozen, or freeze in a shallow tray and scrape vigorously every 30 minutes.
- Continue freezing until the texture is smooth enough to scoop rather than a solid block.
- Transfer to a covered container and freeze 2 hours to firm, placing parchment directly on the surface to reduce ice crystals.
- Serve small scoops and return the container promptly to the freezer.
