How to Make Calamansi Juice (Easy "Filipino Lemonade")

Published on: Jun 10, 2024

Updated: November 18, 2025

This is the classic, foolproof recipe for a single glass of refreshing Calamansi Juice, also known as “Filipino Lemonade.”

Don’t worry. Here at joymelife, we’re going to walk you through how to make calamansi juice perfectly. It’s incredibly simple, and the secret is all about one thing: balance.

Table of Contents

What is Calamansi? (It’s Not a Lime!)

So, what is this little green (or orange) fruit? Calamansi (or kalamansi) is a small, round citrus fruit that’s native to Southeast Asia. As culinary and botanical guides like Purdue University’s horticulture page explain, it’s a hybrid, likely a cross between a kumquat and a mandarin orange.

Appearance: Looks like a tiny, round lime, sometimes turning orange as it ripens.
Flavor: It has the tart, acidic bite of a lime but with the floral, fragrant, and slightly sweet undertones of a mandarin or orange. The rind itself is sweet, while the juice is intensely sour.

The Big Question: The Best Way to Juice Calamansi

This is the most important part of the guide. Because the fruit is tiny and full of seeds, and the rind (pith) can be bitter, your method matters.

Method 1: The “Classic” Cut & Squeeze (Best Flavor)

This is the traditional, foolproof method. It takes a few extra minutes, but it guarantees your juice will be 100% pure and not bitter.

Wash & Roll: Wash your calamansi well. On a cutting board, roll each fruit firmly with the palm of your hand. This breaks up the membranes inside and makes them juicier.
Cut: Cut the calamansi in half, but not through the center “equator” like a lime. Cut it just off-center, avoiding the core bundle of seeds.
Squeeze: Squeeze each half over a fine-mesh strainer set on a bowl. The strainer will catch all the seeds. A small citrus press or reamer is a lifesaver here.

Method 2: The “Fast” Blender Method (Use With Caution!)

I’m including this because it’s fast, but it is risky. Blending the seeds and the white pith (the inner part of the rind) can release bitterness into your juice.

Wash: Wash your calamansi thoroughly.
Blend: Place 1 cup of whole calamansi and 2 cups of water in a blender.
Pulse: Do NOT just blend! Use the “Pulse” button 3-5 times, just until the fruits burst open.
Strain: Immediately pour the entire mixture through a fine-mesh sieve (or one lined with cheesecloth) to separate the juice from the pulp, seeds, and bitter rinds.

Beginner’s Verdict: Stick with Method 1. The 5 extra minutes of squeezing is worth the perfectly sweet, tart, non-bitter flavor.

A Note on Frozen or Bottled Juice

If you can’t find fresh calamansi, many Asian markets sell bags of frozen, whole calamansi. Just thaw them and they are ready to be juiced with Method 1. You can also buy bottled calamansi juice or concentrate. This is the easiest option! Just follow the dilution instructions on the bottle and add your sweetener to taste.

Equipment Needed

Small Citrus Juicer (a reamer, press, or “Mexican elbow” style)
Fine-mesh sieve
Small pot (for simple syrup)
A tall glass and a long spoon

Step-by-Step Instructions (The Homemade Recipe)

This is the “pro” way to make a single, perfect glass.

Step 1: Make a Simple Syrup (The “Pro” Secret)

You can just dump granulated sugar into your cold drink, but you’ll be stirring for 10 minutes. A simple syrup is faster, better, and the secret to a well-mixed drink.

In a small pot (or a microwave-safe mug), combine 1/4 cup of sugar and 1/4 cup of hot water.
Stir until the sugar is completely dissolved.
This syrup will make 2-4 drinks. You can store the extra in an airtight jar in the fridge for weeks!

Step 2: Prepare & Juice the Calamansi

You will need about 2 tablespoons (1 oz) of pure calamansi juice for one glass.
This takes about 8-12 calamansi fruits, depending on their size and juiciness.
Wash, roll, and juice your calamansi using Method 1 (Cut & Squeeze). Make sure to strain the juice through a fine-mesh sieve to catch any seeds or pulp.

Step 3: Combine, Taste, and Serve!

This is the fun part—you’re building your perfect drink.

Fill a tall glass with ice.
Pour your 2 tbsp of fresh calamansi juice over the ice.
Add 2-4 tbsp of your simple syrup (from Step 1). Start with 2! You can always add more.
Top with 1 cup (8 oz) of cold, filtered water.
Stir well with a long spoon.
Taste! This is the most important step. Too tart? Add a little more syrup. Too sweet? Add a splash more juice or water.
Garnish with a sliced calamansi and a mint sprig, and serve immediately.

Expert Tips and Tricks for the Best Juice

Roll First: Don’t skip the rolling step (Method 1). It really does get 10-20% more juice out of the fruit.
Avoid the Pith: When squeezing, don’t wring them out too hard. The white pith (the inner part of the rind) holds all the bitterness.
Simple Syrup is King: I’m saying it again. Granulated sugar in a cold drink is a recipe for gritty sips. Simple syrup is instant, smooth sweetness.
Use a Strainer: Seeds are not a pleasant surprise. Always strain your fresh juice.

Tips for Success: A Quick-Hit List

Do: Use fresh, ripe (green or orange) calamansi.
Do: Roll the fruit before cutting.
Do: Use a simple syrup for easy mixing.
Do: Taste and adjust the sweetness for every glass.
Don’t: Blend the fruit unless you are in a huge hurry and willing to risk bitterness.
Don’t: Squeeze so hard you crush the bitter white pith.

Recipe Variations and Possible Substitutions

Hot Calamansi Juice (The Soothing “Tea”)

This is a classic Filipino remedy for a cough, cold, or sore throat.

In a mug, combine 2 tbsp of calamansi juice and 2 tbsp of honey.
Top with 1 cup of hot (not boiling) water.
Stir well. Many people add a small pinch of black pepper as well.

Sparkling Calamansi “Soda”

Follow Step 3, but instead of 1 cup of flat water, top your juice and syrup with 1 cup of cold sparkling water or club soda.

Honey vs. Sugar (A Flavor Swap)

You can absolutely use honey instead of sugar! Honey (especially a light, floral one like orange blossom) pairs beautifully.
To make a honey syrup: Gently warm 1/4 cup of honey with 1/4 cup of water until it’s thin and combined. (Warming it makes it easier to mix).

Serving and Pairing Suggestions

This is the ultimate refreshing drink to serve with savory, rich, or fried Southeast Asian food.
It’s perfect alongside Filipino BBQ, lumpia (spring rolls), or adobo.
It’s also a fantastic, non-alcoholic option for any summer barbecue.

Storage and Freezing Tips (A Must-Read!)

This is the #1 pro-tip for calamansi lovers.

The Problem: Juicing tiny calamansi fruits every day is a lot of work.
The Solution: Buy a big bag of calamansi. Spend 30 minutes and juice all of them at once.
The Magic: Pour the pure, strained calamansi juice concentrate into ice cube trays and freeze.
Once frozen, pop the “calamansi cubes” into a freezer bag. You now have fresh, single-serving portions of juice ready to go for months. Just drop one cube in a glass, add your syrup and water, and you have instant calamansi juice!

**Recipe FAQs (Common Questions About This Recipe)**

Q: Why is my calamansi juice bitter?

A: You almost certainly got bitterness from the seeds or the white pith. This happens from (a) blending them, (b) squeezing way too hard, or (c) not straining out the crushed seeds.

Q: Can I just use store-bought bottled calamansi juice?

A: Absolutely. It’s a fantastic, convenient option. Just be sure to check the ingredients. If it’s “100% Calamansi Juice,” use it just like the fresh-squeezed juice in this recipe. If it’s a “Calamansi Concentrate” with sugar already added, just dilute it with water to taste.

Q: Are green and orange calamansi the same?

A: Yes! The green ones are unripe, and the orange ones are ripe. The green ones are slightly tarter, and the orange ones are slightly sweeter and more floral. You can use either (or a mix of both!) for juice.

Notes on the Recipe

The beauty of this recipe is that it’s a ratio, not a strict rule. The 1:1:4 (1 part juice : 1 part syrup : 4 parts water) is a great starting point, but you are the boss. Make it your own!

Conclusion: Your New Favorite Citrus Drink

You now know how to make calamansi juice like a pro. You know the secret to avoiding bitterness (squeeze, don’t blend!), the pro-tip for easy mixing (simple syrup!), and the life-changing hack for storing it (ice cube trays!).

This bright, delicious, and refreshing drink is about to become your new favorite.

Now it’s your turn!

Have you tried calamansi juice before? Do you prefer it hot or cold? Let us know your favorite way to drink it in the comments at Joymelife!