Calamansi Juice
The Quirky Foodster Team
Ingredients
- Calamansi juice (from about 20 calamansi, or substitute a mix of lime and orange juice) — 240 ml (8 fl oz)
- Water — 960 ml (32 fl oz)
- Sugar, or to taste — 100 g (3.5 oz)
- Ice, to serve
Method
- Juice the calamansi, straining out any seeds.
- Combine the juice with the water and sugar in a jug, stirring until the sugar dissolves.
- Chill well.
- Serve over ice.
Introduction: A refreshing, tangy citrus drink made from calamansi, a small native Filipino lime, a beloved everyday beverage.
Cultural Background: Calamansi, a small, distinctive citrus fruit native to the Philippines, is central to Filipino cooking and drinking culture, its bright, tart-sweet juice used in everything from marinades to this simple, refreshing drink.
Tips: Adjust the sugar to taste, as calamansi can be quite tart. Use a citrus reamer or juicer for the most efficient way to extract juice from the small fruits.
Variations: Add a few muddled mint leaves for extra freshness. Combine with a splash of soda water for a fizzy version.
Storage: Store the juice concentrate in the refrigerator for up to 5 days; dilute fresh as needed.
Reheating: This drink is served cold and is not reheated.
FAQs:
Q: What is calamansi?
A: A small, distinctive citrus fruit native to the Philippines, with a flavour between lime and mandarin orange, essential to much of Filipino cooking.
Q: What can I substitute if calamansi isn't available?
A: A mix of lime and orange juice approximates the flavour, though the distinctive calamansi taste is hard to fully replicate.
- Calamansi juice (from about 20 calamansi, or substitute a mix of lime and orange juice) — 240 ml (8 fl oz)
- Water — 960 ml (32 fl oz)
- Sugar, or to taste — 100 g (3.5 oz)
- Ice, to serve
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