Calamansi juice is the Filipino version of lemonade and limeade. It is super refreshing and best served ice cold.
My dad was an avid gardener. My childhood home bloomed with a variety of fruit trees including: Fuji apples, persimmons, avocados, and pomelos.
But one tree that gave fruit all year long- the calamansi tree, better known in America as calamondin.
What is Calamansi Fruit?
Calamansi (also spelled kalamansi) is used extensively in Filipino cooking
It is squeezed on pancit noodles, used a marinade for meats, and used to make desserts.
It also has multiple purposes outside of the kitchen as well.
Some people use it as a whitener for dark spots on knees and elbows. It’s also as an alternative to bleach for lightening hair.
Calamansi is a citrus fruit similar to lemon and limes.
It is often called calamondin in America.
The calamansi starts off as a green fruit and slowly turns yellow-orange as it matures on the tree.
You can use it at either stage. Regardless of the skin color, the juice will be very tart.
How to make Filipino Lemonade
Calamansi juice is excellent with honey and sugar.
It is pretty similar to lemonade and just as refreshing.
It tastes like a lemonade-limeade hybrid, but more tropical and aromatic.
My parents would make me calamansi honey ginger tea whenever I had a sore throat as a kid.
And for as long as I can remember, I’ve been making calamansi juice ever summer.
Calamansi Juice (Filipino Lemonade)
Ingredients
- 1 cup fresh squeezed calamansi juice, , discard seeds and skin
- 2 cups water
- ¾ -1 cup simple syrup,, depending on desired sweetness
- ice, , to serve
Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
Instructions
- In a pitcher, combine calamansi juice, water, and 3/4 cup simple syrup. Stir to combine. Store in fridge until chilled.
- Stir before serving. Serve with ice. Add more water or simple syrup to your liking.
Simple Syrup:
- In a sauce pot, bring water and sugar to a boil until sugar has dissolved. Remove from heat and allow to cool to room temperature. Store excess syrup in the fridge and use within 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Thank you for your recipe for kalamansi juice. I used it a lot. I just added more water though like 2 more cups to dilute more of the juice and the sugar. And lots of ice!
So refreshing. I wish we had calamansi tree. Have you tried making it with lemon and lime mixture?
No, I haven’t. The flavor of calamansi is hard to mimic with lemon and lime.
I live in Yucca Valley, CA and would like to know where I could purchase the fruit
Filipino supermarkets or large Asian supermarkets. You can also try local nurseries that specialize in fruit trees.
my husband and I had a Nursery in Alaska and we grew and sold Calamondin trees, as houseplants and to grow in greenhouses. the fruit, chopped with peeles but seeds removed makes the best marmalade. I used an orange marmalade recipe.
That’s awesome! I didn’t know it could grow as houseplants! Yes, calamondin makes wonderful marmalade. I wish I had some right now!
Do you have a recipe for Calamansi Vinegar (or vinegar infused with it). I put in a tree this year and it has been bearing fruit. Calamansi vinegar is available to purchase online but cost $50 a bottle – ouch! So I am looking to make my own.
Thanks.
Hi! Unfortunately, I don’t have a recipe for that. I’ve never heard of calamansi vinegar!
Thank you for your very informative blog. I’d like to know if the yellow lemons that grow abroad ( USA, Australia, etc ) are planted the same way ( in terms of technique ) as our native calamansi. Would you know?
I have grown my own calamansi trees from seed. It is planted the same way you would care for other citruses.
I squeeze mine into soda water using my sodas stream – best drink – no sugar – not needed for a refreshing drink