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 sauce pan. 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 the 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.
Basil may be used instead of mint leaves.