Calamansi (aka calamondin) fruit juice is popular in the Philippines and other parts of Southeast Asia.[1]
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Research source
Some people drink it when they have a cold, cough, or flu as part of liquids therapy.
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Research source
Some people drink it when they have a cold, cough, or flu as part of liquids therapy.
Wash the calamansi and drain.
Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to an astringent taste.
Manually squeeze or use a fruit extractor.
Add one and 3/4 part sugar for every part of water. Or adjust to 60 degree Brix if you own a refractometer.
If a clear juice is desired, the so-called calamansi nip. Allow it to stand for three days (inside the refrigerator) until the fruit pulp has floated. Siphon the nip, taking care not to disturb the floated pulp. Some people prefer not to remove the fruit pulp because the fibers aid in digestion. If you love fibers, skip the above step.
Add 4 cups (950 ml) of honey.
Transfer into a sterile, airtight, and dry bottle or plastic container. Refrigerate.
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