How to Make Calamansi juice
This is the classic, foolproof recipe for a single glass of refreshing Calamansi Juice, also known as "Filipino Lemonade."
Equipment
- 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
Materials
- Ingredients
- For the Simple Syrup makes ~4 servings:
- 1/4 cup Granulated Sugar
- 1/4 cup Hot Water
- For One Glass of Juice:
- 8-12 Calamansi Fruits to make 2 tbsp / 1 oz of juice
- 1 cup 8 oz Cold Water
- 2-4 tbsp Simple Syrup to taste
- Ice
- Garnish Optional: Mint sprig, calamansi slice
Instructions
- Make the Simple Syrup: In a mug, combine the sugar and hot water. Stir until the sugar is completely dissolved. Set aside.
- Prep the Calamansi: Wash the calamansi fruits. On a cutting board, roll each one firmly with your palm.
- Juice the Calamansi: Cut the calamansi just off-center (to avoid the main seed pod). Squeeze the halves over a fine-mesh sieve into a bowl until you have 2 tablespoons (1 oz) of pure, seed-free juice.
- Assemble the Drink: Fill a tall glass with ice.
- Pour: Add the 2 tbsp of fresh calamansi juice, 2 tbsp of the simple syrup, and 1 cup of cold water.
- Stir & Taste: Stir well. Taste the juice. If it's too tart, add more simple syrup, 1 teaspoon at a time.
- Serve: Garnish with a mint sprig and a slice of calamansi. Enjoy immediately!
Notes
- Storage Hack: Juice a large batch of calamansi and pour the pure, strained juice into ice cube trays. Freeze. Store the cubes in a freezer bag for instant, pre-portioned juice anytime!
- Hot Version: For a soothing tea, combine 2 tbsp calamansi juice and 2 tbsp honey in a mug. Top with 1 cup of hot (not boiling) water.
- Avoid Bitterness: Do not blend the whole fruits and do not squeeze them excessively hard, as this will release bitter oils from the pith and seeds.