{"id":24706,"date":"2021-01-11T15:32:45","date_gmt":"2021-01-11T23:32:45","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=24706"},"modified":"2023-08-07T12:54:51","modified_gmt":"2023-08-07T19:54:51","slug":"calamansi-juice","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/calamansi-juice\/","title":{"rendered":"Calamansi Juice"},"content":{"rendered":"\n
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Calamansi juice tastes sharply acidic with a delicate floral note reminiscent of lime, tangerine, and pomelo. It's a popular drink in the Philippines, made similarly to lemonade and limeade - blending sharp citrus with mellow-sweet simple syrup for an easy, refreshing drink.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Calamansi<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Calamansi juice comes from the calamansi citrus fruit (Citrofortunella microcarpa<\/em>) which is also called the calamondin. It's native to Southeast Asia, and used extensively in Filipino cooking. <\/p>\n\n\n\n

The fruit tastes something like a cross between a lime, tangerine, and kumquat with a distinct sourness and delicate floral notes. When making Calamansi juice, you'll tame that sharp acidity with a little simple syrup and dilute it with water, similar to making lemonade or limeade.<\/p>\n\n\n\n

Tips<\/h2>\n\n\n\n

With only three ingredients, calamansi juice is a breeze to make. You begin first by juicing the calamansi fruit, then you'll make a simple syrup, and blend both the juice and syrup together with water before serving. There's a few tips to keep in mind.<\/p>\n\n\n\n