The Filipino lemonade

CEBU, Philippines — Actually, it’s not lemonade. No lemon is used in this lemonade. Instead, a much more common local alternative is used – calamansi.

Calamansi is found almost everywhere in this country. It’s easy to spot one calamansi tree in any rural backyard. The tree bears fruit all year long – enough for the need of the family, who have many uses for the fruit. Those who don’t have their own calamansi tree easily source their supply from the neighborhood sari-sari store or market.

The many uses for calamansi include as cooking ingredient, where it is squeezed on pancit dishes; as marinade for meats; and in making desserts. Outside of the kitchen, the sour fruit has multiple other uses too. Among others, it is a home remedy for dark knees and elbows and for bleaching the hair.

The fruit starts out green and slowly turns yellow-orange as it matures either on the tree or in the kitchen. It can be used at either stage. Regardless of the skin color, the juice is very tart.

Many people like calamansi for its health benefits. It is known to boost collagen production, is packed with vitamin C, a good oral treatment or as mouthwash, regulates bowel movement, and strengthens the immune system. Some also use it as a weight-loss aid.

As a drink for the hot summer days, Calamansi Juice is excellent with honey or sugar.  It tastes pretty similar to lemonade – and just as refreshing – precisely why it’s commonly referred to as the Filipino lemonade.  It tastes like a lemonade-limeade hybrid, but more tropical and aromatic.

It’s so easy to make this quick thirst-quencher. Here’s a recipe from Mary Anne Cabrera of www.thelittleepicurean.com to prove how simple it is:

Calamansi Juice

Ingredients:

1 cup freshly squeezed calamansi juice (no seeds and rind)

2 cups water

1 cup simple syrup (depending on desired sweetness)

Ice to serve

for Simple Syrup

1 cup water

1 cup granulated sugar

Procedure:

1. In a pitcher, combine calamansi juice, water, and 1 cup simple syrup. Stir to combine. Store in fridge until chilled.

2. Stir before serving. Serve with ice. Add more water or simple syrup to according to preferred taste.

This recipe makes about one quart of Calamansi Juice. You may like to serve calamansi juice with a lot of ice, and to keep it a little on the tart or sour side.  As the ice melts, the calamansi juice won’t get watered down.

To Make Simple Syrup:

In a sauce pot, bring water and sugar to a boil until sugar granules have dissolved completely. Remove from heat and allow to cool to room temperature.  Store excess syrup in the fridge and use within two weeks. Sugar is preferred in syrup form because it mixes faster with the rest of the liquid.