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Calamansi (aka calamondin) fruit juice is popular in the Philippines and other parts of Southeast Asia.[1] Some people drink it when they have a cold, cough, or flu as part of liquids therapy.
Steps
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Wash the calamansi and drain.
Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to an astringent taste.[2]Advertisement
Manually squeeze or use a fruit extractor.[3]
Add one and 3/4 part sugar for every part of water. Or adjust to 60 degree Brix if you own a refractometer.[4]
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. [5]
Transfer into a sterile, airtight, and dry bottle or plastic container. Refrigerate.
Community Q&A
- QuestionIs it still useful even without the honey?
Community AnswerYou can use sugar instead. - QuestionHow many calamansi fruits do I need for this?
Community AnswerYou need seven calamansi for every 230mL of water. - QuestionHow is adding sugar helpful?Community AnswerIf you don't add sugar or honey, it can be sour. If it still tastes sour, you can add some more sugar.
Video
Tips
- To make it shelf-stable, pasteurize at 70 °C (158 °F) for 15 minutes before packing.Thanks
References
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