How to Make Calamansi Juice

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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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    Cut seeds contribute to an astringent taste. [2]
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    [3]
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    Or adjust to 60 degree Brix if you own a refractometer. [4]
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    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.
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    [5]
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    Refrigerate.
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  • Question
    Is it still useful even without the honey?
    Community Answer
    You can use sugar instead.
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  • Question
    How many calamansi fruits do I need for this?
    Community Answer
    You need seven calamansi for every 230mL of water.
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  • Question
    How is adding sugar helpful?
    Community Answer
    If you don't add sugar or honey, it can be sour. If it still tastes sour, you can add some more sugar.
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      • To make it shelf-stable, pasteurize at 70 °C (158 °F) for 15 minutes before packing.
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      References

      1. ↑ https://www.groupon.com/articles/what-is-calamansi-fruit
      2. ↑ https://www.youtube.com/watch?v=JtgWveG3GK4
      3. ↑ https://www.youtube.com/watch?v=JtgWveG3GK4
      4. ↑ http://allrecipes.com.au/recipe/22904/sweet-calamansi-juice.aspx
      5. ↑ https://www.youtube.com/watch?v=JtgWveG3GK4

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