Calamansi Puree

1. Calamansi & Ginger Granita ❄️

Ingredients:

• 100 ml AGROBAR Calamansi Puree
  
• 200 ml water
  
• 1 tbsp honey or agave
  
• 1 tsp grated ginger
  

Method:

1. Mix all ingredients, pour into a shallow tray.
   
2. Freeze and scrape with a fork every 30 minutes to form ice crystals.
   
3. Serve as a refreshing palate cleanser between meals.
   
   👉 Perfect for fine dining or summer menus.
   

2. Calamansi Butter Sauce (for Lobster/Scallops) 🦞

Ingredients:

• 50 g butter
  
• 2 tbsp AGROBAR Calamansi Puree
  
• 1 tsp garlic (minced)
  
• Pinch of chili flakes
  

Method:

1. Melt butter, sauté garlic lightly.
   
2. Add calamansi puree and chili flakes.
   
3. Drizzle over grilled lobster or scallops.
   
   👉 A bright, tangy butter sauce that elevates seafood.
   

3. Calamansi & Coconut Pudding 🥥

Ingredients:

• 200 ml coconut milk
  
• 2 tbsp AGROBAR Calamansi Puree
  
• 1 tbsp cornstarch
  
• 1 tbsp sugar (optional)
  

Method:

1. Heat coconut milk with cornstarch until slightly thickened.
   
2. Stir in calamansi puree.
   
3. Pour into cups, chill, and garnish with toasted coconut.
   
   👉 A tropical, creamy dessert with a citrusy kick.
   

4. Calamansi Pickled Vegetables 🥕🥒

Ingredients:

• 3 tbsp AGROBAR Calamansi Puree
  
• 1 tbsp rice vinegar
  
• 1 tsp sugar
  
• Pinch of salt
  
• Thinly sliced carrots, cucumbers, radish
  

Method:

1. Mix calamansi puree, vinegar, sugar, and salt.
   
2. Pour over sliced vegetables.
   
3. Let sit for 1–2 hours before serving.
   
   👉 Bright, zesty Asian-style pickles for salads, wraps, or sandwiches.