About this recipe

A refreshing Filipino citrus drink made from freshly squeezed calamansi, sweetened to taste and served over ice. Calamansi (also called calamondin) is a small, intensely tart citrus fruit beloved across the Philippines — its bright, floral sourness is unlike any lemon or lime. This simple recipe delivers the real thing: a cold, thirst-quenching glass that's a staple at Filipino family tables year-round.

Instructions

1. 1

   Combine 1/2 cup white sugar and 1/2 cup water for the syrup in a saucepan over ^[medium heat]. Stir constantly until the white sugar fully dissolves, about 3–4 minutes. Do not let it boil vigorously. Remove from heat and let the syrup cool to room temperature, about 10 minutes. (You can speed this up by placing the pan in an ice bath).

2. 2

   Halve all 30 calamansi crosswise. Using a citrus juicer or your hand, squeeze each half firmly to extract the juice. Pour the juice through a sieve into a measuring cups to remove seeds and pulp. You should have about 3/4 cup of fresh calamansi juice.

3. 3

   In a pitcher (Large), combine the strained calamansi juice, 4 cups of cold water, and the cooled simple syrup. Add a small pinch of fine sea salt if using — it rounds out the tartness beautifully. Stir well. Taste and adjust sweetness by adding more simple syrup, or add more calamansi juice for extra tartness.

4. 4

   Fill glasses with ice cubes and pour the calamansi juice over the top. Garnish each glass with a halved calamansi and a sprig of fresh mint if desired. Serve immediately while cold and refreshing.