Refreshing and tangy! Calamansi juice is the perfect balance of sweet and tart citrus flavor. This classic Filipino beverage is easy to make at home.
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.
Ingredients
This quick and easy tangy lemonade only requires three ingredients: calamansi juice, water, and sugar.
Use fresh squeezed juice to achieve the best, most vibrant, clean flavor. Simply slice the calamansi in half and squeeze out the juice using your hands or a citrus press. Strain out any seeds.
Otherwise, you can find bottled or concentrated juice at many Asian grocery stores. These are convenient, however, I find store-bought juices to be muted in flavor and rather dull tasting. Frozen calamansi juice (sold in cubes or small ouches) are a better option, though a bit more difficult to find.
Mix the juice with fresh water, preferably filtered. You may sweeten the lemonade with granulated sugar. Or, take the extra step by making a simple syrup by boiling together equal parts water and sugar.
What is calamansi?
Calamansi is a small, round citrus fruit native to Southeast Asia, primarily grown in the Philippines. It has a tart, tangy flavor that tastes like a cross between lime and mandarin orange.
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.
Calamansi (also spelled kalamansi) is used extensively in Filipino cooking. It is squeezed on pancit noodles and arroz caldo, used a marinade for meats, and flavors 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.
How to make Filipino Lemonade
No step-by-step images needed to make this easy drink. In a large pitcher, combine juice, water, and simple syrup. That’s it!
Cover and store in the fridge until chilled or ready to serve.
The process is just like making lemonade or limeade. This version tastes like a lemonade-limeade hybrid, but more tropical and aromatic.
Serving Suggestions
This refreshing drink is best served ice cold! I prefer to keep my recipe on the tart/sour side. This prevents the juice from getting watered down due to the ice.
Store leftovers in a covered container in the fridge for up to three days. Stir well before serving.
Experiment using calamansi juice in place of lemonade in your favorite cocktails and mocktails. It makes for a fabulous margarita or is excellent in honey ginger tea.
More Filipino Classics
Calamansi Juice (Filipino Lemonade)
Ingredients
- 1 cup fresh squeezed calamansi juice, discard seeds and skin
- 2 cups water, preferably cool and filtered
- ¾ cup simple syrup, add more 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 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
- Freshly squeezed calamansi produces the best, most vibrant, clean flavor.
- If you cannot find fresh calamansi, you may sub in bottled or concentrated juice or frozen calamansi juice.
- I don’t recommend calamansi powder or extracts because they tend to contain additional ingredients such as sweeteners or artificial flavoring.
- Since I like to serve calamansi juice with a lot of ice, I keep my recipe a little on the tart/sour side. As the ice melts, the calamansi juice won’t get watered down.
- Store leftovers in a covered container in the fridge for up to three days. Stir well before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I am da filipino and i love calamansi juice.
Yes. I love calamansi lemonade! I used to drink it often when I was very young and living in the Philippines. Now my friend who has relatives in California brings them back to Utah and shares them with me. I wish it were more readily available everywhere; however, since it only grows in tropical-like places, I am fortunate to have them from her whenever she returns from CA. Definitely a great drink for colds or sore throats as well.
Hey Maryanne,
I did a search for calamansi and your blog came up. I have heard that this fruit has a lot of healing properties. I live in Los Angeles (West Hollywood) and wondered it you knew where in this area can you buy this fruit.
Any information would be very helpful.
Thank you!
Tim Perry
Depending on the season, you may be able to find the fresh fruits at Asian supermarkets or speciality Filipino markets. You can also purchase calamansi fruit trees are numerous nurseries around LA/OC area.
Hey there,
So I think I’m going to try to integrate this with a bubbly and try to make a wine spritzer out of it. Have you done this? I feel like a dry prosecco or even a Vinho Verde / Txakolina would work well with this. Any thoughts or suggestions?
Thank You!
Hi Brett! That sounds like a terrific idea! I think the calamansi juice would work well with a sparkling wine.
This recipe is a bit old but I just wanted to say that you CAN eat the rinds. I’m going to be making candied calamansi rinds pretty soon, actually. You can even use the leftover simple syrup for this recipe to make the candied rinds.
You have wonderful information regarding Calamansi..It’s nice to read them. Thanks for sharing..
The house I lived in previously had a tree and I used to enjoy a glass (or more) of this juice daily. Since we’ve moved that hasn’t been the case, but thankfully the fruits are readily available at markets! Absolutely refreshing juice! I never knew what they were called, until I read your post! I used to remember them as “little oranges”!!
Calamansi skins can be eaten.
Just back from a trip to Singapore, the Calamansi skin was added with green chili as a condiment in our deep fried squid/calamari.
When we inquired if the green citrus with the green chili was Kumquat the chef brought us a fruit and explained it was called Calamans.
we then discovered it in another dish at Raffles the next day.
We recently moved into a home with two of these trees in the backyard. The previous owner said his wife would always make the best citrus-ade, but he couldn’t remember the name of the trees. With a little research I came across your recipe. I immediately went out and harvested enough for a double batch. It is simply amazing!!! And to think for the last six months I’ve been letting the bugs/birds have all they want!! Never again will they go to waste!
Two calamansi (calamondin) trees?! That’s awesome! :)
Oh this looks yummy! Are the rinds anything like kumquats? Are they edible too? I just discovered kumquats on my latest trip to California and I’m constantly hunting for them. I think they need something to mellow out their sour flavor though and I haven’t quite figured it out yet. Super jealous of that garden, it sounds amazing!
Yes, the rinds are similar in thickness to kumquats. However, you can’t eat the rinds of calamansi. Candied kumquats are really tasty! Yes, I’m jealous of my dad’s garden, too. One day my thumb will turn green :)