How to Make Calamansi Juice

Last Updated: May 7, 2023

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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Cut seeds contribute to an astringent taste. ^{[2]
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Research source}

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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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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.
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^{[5]
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Refrigerate.

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Is it still useful even without the honey?

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You can use sugar instead.

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How many calamansi fruits do I need for this?

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You need seven calamansi for every 230mL of water.

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How is adding sugar helpful?

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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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