Make Calamansi Juice
Calamansi (aka calamondin) fruit juice is popular in the Philippines and other parts of Southeast Asia. Some people drink it when they have a cold, cough or flu as part of liquids therapy.
Steps
- Wash the calamansi and drain.
- Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to astringent taste.
- Manually squeeze or use fruit extractor.
- Add one and 3/4 part sugar for every part water. Or adjust to 60 degree brix if you own a refractometer.
- If a clear juice is desired, the so-called calamansi nip. Allow to stand for three days (inside refrigerator) until the fruit pulp have floated. Siphon the nip, taking care not to disturb the floated pulp.
- Some people prefer not to remove the fruit pulp because fibers aid in digestion. If you love fibers, skip the above step.
- Add 4 cups (950 ml) of honey.
- Transfer into sterile, airtight and dry bottle or plastic container. Refrigerate.
Tips
- To make it shelf-stable: Pasteurize at 70 degrees Centigrade for 15 minutes before packing.
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