Calamansi juice tastes sharply acidic, with subtle floral notes. To serve it, you'll first blend it with simple syrup, and then dilute it with water. It's excellent served over ice and as a replacement for limeade and lemonade.
Prep Time20 minutesmins
Servings: 6cups
Author: Jenny McGruther
Ingredients
4cupswater(divided)
⅔cupsugar
1cupcalamansi juice
Instructions
Make the simple syrup.
Pour 1 cup water into a small saucepan, and then stir in the sugar. Whisk together over medium-high heat, until the sugar dissolves completely. Then turn off the heat, and let the syrup cool to room temperature.
Mixing the calamansi juice.
When the syrup cools to room temperature, pour it into a 2-quart pitcher. Pour in the remaining 3 cups water and the calamansi juice. Stir to combine, and then pour over ice to serve. If you're not using it all right away, store it in the fridge up to 1 week.