The Refreshing Calamansi Drink

CEBU, Philippines - It’s a fruit with many uses. And it’s easily available almost anywhere in the country. The city supermarkets have it, and so do the small rural neighborhood markets. The calamansi.

In the province, there is even no need to buy it. Most homes have the plant in their backyard and are generous enough to share the fruits with neighbors. Because of its abundance, especially at harvest season, people don’t have a particularly high regard for the calamansi.

And yet everyone knows the worth of the calamansi. It’s a natural cure for cough and colds, being rich in vitamin C. It has various other household uses, too.

The calamansi tree actually bears fruit all year round – but there is a time in of the year when the tree gives the most fruits. That’s when the calamansi gets real cheap and used extensively in Filipino cooking. It’s squeezed on pancit noodles, used as marinade for meats, and to make desserts.  

While the calamansi fruit ripens to a yellow-orange color, it is preferred when just rightly mature – when the green rind has fully thinned and tightened. Actually, it can be used at either stage, but many people say the mature green calamansi has more juice.

In a tropical country like the Philippines, a cold calamansi lemonade is a hit. Pure calamansi juice diluted with water and sweetened with honey and sugar makes a refreshing drink. It’s called calamansi lemonade because is very similar to lemonade and just as refreshing.  It can be enjoyed either iced or warm (like if it’s used as treatment for sore throat).

Calamansi lemonade may have a high need now that the weather is changing and cough and colds are becoming a common problem once again. The website www.thelittleepicurean.com share the following calamansi lemonade recipe that’s quick and easy to do:

Calamansi Lemonade

Ingredients:

1 cup fresh squeezed calamansi juice (seeds and skin discarded)

2 cups water

¾ to1cup simple syrup, depending on desired sweetness

Ice, for serving

For Simple Syrup:

1 cup water

1 cup granulated sugar

Procedure:

? In a pitcher, combine calamansi juice, water, and ¾ cup simple syrup. Stir to combine, and store in the fridge until chilled.

? Stir before serving. Serve with ice.

? Add more water or simple syrup to your liking.

To Make 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 two weeks. (FREEMAN)