We were hanging out in our porch sipping coffee early last Saturday morning when we noticed that our little calamansi grove (do 5 trees count as a grove?) is already jam-packed with fruits that some have started to grow yellow. For those not familiar with the calamansi tree, according to Wikipedia it is “calamandarin” in English.
We usually use the fruit while it is still green and hardly allow them to ripen. Typically used in marinades, condiments and as a souring agent in soups, it is our version of the lime but the taste is a little different since the calamansi’s sourness is tempered by a hint of sweetness unlike the lime which has more tart and bite.
Okay enough with the background lecture. Back to my story. So there we were looking with awe at the abundant fruits of our grove. Add a little chagrin to that since we were never going to use them all up, but then we remembered that that’s what having neighbors are for, right? So we harvested the mature fruits, saved some for our consumption and gave away the rest. We thought up ways on how to use most of them before they dry up inside and we came up with two options: we either had to make a calamansi-ade or use them to get roaring drunk by pairing it with tequila. Which is great by the way, but that is another story. *wink*
I’m not really a fan of calamansi juice, unless I’m coughing my lungs out and have been done in by the flu, but this one was actually pretty good! Van and I bought some lemons a couple of days earlier for her lemon thyme chicken and we added 2 pieces in the juice as an experiment. I figured that they are both of the citrus family so it wouldn’t hurt to mix and match them, though I still kept my fingers crossed. But I worried for nothing. This was by far the best citrus juice or any ade I have tasted! Though the comparison is a bit unfair since this has a double dose of citrus power.
But don’t take my word for it, try it out yourselves. Here’s the mixture:
Calamansi and Lemon Juice (serves 2)
- 50ml freshly squeezed calamansi juice
- 50ml freshly squeezed lemon juice
- 550ml water
- 4 tablespoon sugar, we used the brown variety since we liked the taste better
1. In a small saucepan, mix 50ml water with the sugar. Simmer for several minutes until the sugar has completely dissolved. Take off from heat and set aside.
2. Pour the freshly squeezed calamansi and lemon juice into a pitcher that is capable of holding up to a liter of liquid. Then pour in the rest of the water with the sugar syrup that was made earlier and stir briskly. If you have a sweeter tooth than us, add more sugar to your preference.
3. Best served with ice and several thin lemon slices for that extra tangy taste in every gulp. Drink up!