Calamansi Juice
Tangy, floral Philippine lime juice sweetened just right and served over ice. Sunshine in a glass, hot or cold.
← Nouns Cooking · Indonesian & Filipino
Ingredients
- 24 calamansi (or 6 limes), plus a few to garnish
- 100 g Sugar
- 1 l Water
- 480 ml ice cubes
- 4 sprigs Mint (optional)
Method
- Warm the sugar with 250 ml of the water in a small pan over medium heat, stirring, for 2–3 min until dissolved. Let it cool.
- Halve the calamansi crosswise and squeeze them through a sieve into a jug, pressing the pulp to get all the juice and catching the seeds.
- Stir in the syrup and the rest of the water, taste and adjust the sweetness. Serve over ice with mint and calamansi halves.
Tips
- For a sore throat, serve it warm and sweeten with honey instead of sugar (then it is no longer vegan).
- Squeezing calamansi whole crushes the bitter peel oils; halve them crosswise for a cleaner taste.
Sources
Written in our own words after cross-checking these recipes:
Open Calamansi Juice in Nouns Cooking