Calamansi Juice (Filipino Lemonade) Recipe
Beat the heat with this bright and tangy Calamansi Juice (Filipino Lemonade)! This Filipino twist on lemonade uses calamansi, a citrus fruit with a delightful balance of tartness and sweetness. Simple to make with just a few ingredients, it's the perfect drink to quench your thirst on a hot day.
Servings: 1
Calories: 133kcal
Equipment
- 1 tall drinking glass
Ingredients
- 8 pieces calamansi (halved, juiced, strained)
- 2 tablespoon honey
- 2 cups water (hot or cold)
- ice cubes (optional)
Instructions
- Wash the calamansi fruits thoroughly under running water to remove any dirt or debris.
- Cut the calamansi fruits in half crosswise using a sharp knife. You can also use a citrus reamer or juicer to extract the juice more easily.
- Squeeze the halved calamansi fruits over a citrus juicer or a fine-mesh strainer placed over a bowl to catch the juice. Use your hand or a spoon to press the fruits and extract as much juice as possible.8 pieces calamansi (halved, juiced, strained)
- If you prefer a pulp-free juice, strain the extracted juice through a fine-mesh strainer or cheesecloth to remove any seeds or pulp. This step is optional, depending on your preference.
- Taste the calamansi juice and adjust the sweetness to your liking. If desired, add a sweetener such as sugar, honey, or simple syrup and stir until dissolved. Start with a small amount and gradually add more until you reach the desired level of sweetness.2 tablespoon honey
- If you find the calamansi juice too tart, you can dilute it with water to mellow out the flavor. Add cold water to the juice, starting with a small amount, and adjust to taste.2 cups water (hot or cold)
- Pour the calamansi juice into glasses filled with ice cubes, if desired. Garnish with a slice of calamansi or a sprig of mint for an extra touch of freshness.ice cubes (optional)
- Serve the calamansi juice immediately and enjoy its refreshing citrus flavor. You can also store any leftover juice in a sealed container in the refrigerator for later use.
Notes
On flavor:
- Fresh calamansi varies a lot. Taste your juice before adding sweetener — some batches are very tart, others more mild. Adjust your sweetener accordingly rather than following the recipe amount blindly.
- White sugar or simple syrup lets the calamansi flavor shine the most. Honey adds a gentle warmth that's lovely. Brown sugar, coconut sugar, and maple syrup tend to overpower the delicate citrus flavor.
- Want extra depth? Add a pinch of salt to the juice before sweetening. It enhances the citrus in a subtle but noticeable way.
- Don't skip it. Calamansi juice is best served very cold. Room temperature doesn't do it justice.
- To avoid dilution, freeze extra calamansi juice in ice cube trays and use those instead of water ice.
- Scale this recipe up easily — use about ½ cup fresh calamansi juice per 4 cups of water.
- Make the juice base ahead and refrigerate without ice. Add ice and pour when ready to serve.
Nutrition
Calories: 133kcal | Carbohydrates: 36.3g | Protein: 0.2g | Fat: 0.1g | Sodium: 2mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 36.8g | Calcium: 4mg
