Calamansi Juice is made of freshly squeezed calamondin juice and simple syrup. This Filipino-style limeade is tangy, refreshing, and delicious—perfect for keeping cool all year!
It’s Memorial Day today, and summer has officially arrived with all its fun and sun. What better way to beat the heat than an icy pitcher of calamansi juice? This Filipino-style limeade is a delicious tropical drink that should be on your beverage list year-round. It’s tart, fragrant, and so refreshing!
Ingredient notes
Calamondin drink is easy to make and requires only three parts. Feel free to adjust the recipe to suit your tastes!
- Simple syrup– made from equal parts water and sugar
- Calamansi juice– freshly squeezed for the best flavor. Derived from the calamondin (kalamunding), a citrus fruit popular in Filipino cuisine, commonly used in beverages, marinades such as in chicken inasal and toyomansi pork chops, sauces for dishes like bistek and pork asado, and baked goods such as calamansi muffins and calamansi cheesecake bars.
- Water– to dilute the concentrated flavors for a more balanced taste
Making simple syrup
- Although sugar can be stirred directly into the calamansi mixture, I like to make a simple syrup. Sugar doesn’t dissolve well in cold liquids and tends to settle in the bottom. Heating it in equal parts of water until fully dissolved ensures your next glass of juice is perfectly sweetened.
- To add another layer of flavor, infuse the simple syrup with fresh ginger or mint leaves.
- For a healthier alternative, use honey.
How to make calamansi juice
- Wash the fruits well to remove dirt and grime. Halve the calamansi fruit and extract the juice by hand or a juicer. Using a fine-mesh sieve, strain and discard seeds and skin.
- Combine calamansi juice, simple syrup, and water to taste. Stir well to distribute. Chill in the refrigerator for a few hours or serve over ice.
How to serve and store
- Calamansi juice is best served icy cold. If serving over ice, make it a tad stronger, as the melted ice will water down the taste. Garnish with calamansi slices and fresh mint leaves for a hint of herbal aroma and flavor.
- Store in an airtight container or pitcher. It will keep in the fridge for 5 to 7 days.
- Have a glass or two left over? Pour in ice cube trays, freeze, and blend when you’re in the mood for a slushie!