Calamansi-ade Recipe

Extract juice

Roll fresh calamansi on the counter firmly to loosen juices. Halve enough calamansi to yield 1 cup (about 12–18 whole calamansi depending on size). Using a citrus juicer or by hand, strain seeds and pulp through a fine-mesh sieve into a measuring cup to collect 1 cup of clear juice. If you like some pulp, reserve a little rather than fully straining.

Make simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring constantly until sugar fully dissolves and liquid is clear (do not boil). Remove from heat and let cool to room temperature. (If you prefer a quicker method, dissolve sugar in 1 cup of very warm water, then chill.)

Assemble calamansi-ade

In a pitcher, combine the 1 cup strained calamansi juice, the cooled simple syrup, and the remaining 2 cups cold water. Stir well and taste. Adjust sweetness or tartness by adding more water (to mellow) or more simple syrup or calamansi juice (to sweeten or tart) until balanced. If using, stir in the calamansi zest for extra aroma.

Fill glasses with ice cubes. Pour calamansi-ade over the ice. Garnish each glass with a mint sprig and a calamansi half or thin slice on the rim or floating in the drink. Serve immediately chilled. Leftover calamansi-ade will keep covered in the refrigerator for up to 3 days; stir before serving.