Filipino Calamansi Juice (Kalamansi Juice)
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Filipino Calamansi Juice (Kalamansi Juice)
Experience the perfect blend of tangy and sweet with this authentic Filipino Calamansi Juice (Kalamansi Juice). This citrus drink, made from native Philippine limes, is a beloved refreshment that's both simple to make and incredibly satisfying. Perfect for hot summer days or any time you need a refreshing boost!What is Calamansi?Calamansi (Citrofortunella microcarpa) is a citrus fruit native to the Philippines. Known as "liquid gold" in Filipino cuisine, this small, round citrus combines the tartness of lime with subtle notes of orange and mandarin, creating a unique flavor profile that's distinctively Filipino.Note: Fresh-squeezed juice should be consumed within 24 hours for optimal taste and vitamin content.
Ingredients
- 20-25 pieces fresh calamansi about 1 cup juice
- ¾ cup white sugar asukal
- 4 cups water tubig (1 cup for simple syrup, 3 cups for dilution)
Instructions
- Begin by making the simple syrup (paggawa ng simple syrup). In a saucepan (kaserola), combine sugar (asukal) with 1 cup of water (tubig). Heat over medium heat (katamtamang init), stirring constantly until the sugar dissolves completely. Remove from heat and let it cool entirely to room temperature.
- While the syrup cools, prepare the calamansi fruits. Wash them thoroughly (hugasan mabuti ang mga kalamansi), then roll each fruit on the counter using gentle pressure to help release more juice. Cut each calamansi in half crosswise.
- Extract the juice using a citrus juicer or hand press (paniga ng kalamansi). If pressing by hand, avoid squeezing too hard to prevent bitter flavors from the pith. Strain the juice through a fine-mesh strainer (salaan) to remove seeds and pulp.
- Once the simple syrup has cooled completely, combine it with the strained calamansi juice in a pitcher (pitsel). Add the remaining 3 cups of water and stir well to combine (haluing mabuti). Taste and adjust sweetness if needed by adding more simple syrup or water.
- For best results, chill the juice thoroughly before serving. Serve in tall glasses over ice, optionally garnished with fresh calamansi slices or mint leaves. The juice should be consumed within 24 hours for optimal taste and vitamin content, though it can be stored in the refrigerator for up to 7 days.
- For warm calamansi juice (traditional morning drink), simply mix the juice and syrup with hot water instead of cold.
Notes
- Choose ripe, yellow-orange calamansi for maximum juice yield
- Roll fruits on the counter before cutting to release more juice
- Add a pinch of salt to enhance flavors (sikreto ni Lola)
- Use filtered water for better taste
- Chill glasses before serving for extra refreshment
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 25g | 8% |
| Fat | 0.1g | 0% |
| Sodium | 8mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 25g | 50% |
| Calcium | 5mg | 1% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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