Calamansi Juice

Ingredients:

1.Wash the calamansi and drain.

2. Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to astringent taste.

3.Manually squeeze or use fruit extractor.

4. Add one and 3/4 part sugar for every part water. Or adjust to 60 degree brix if you own a refractometer.

5.If a clear juice is desired, the so-called calamansi nip. Allow to stand for three days (inside refrigerator) until the fruit pulp have floated. Siphon the nip, taking care not to disturb the floated pulp.

• Some people prefer not to remove the fruit pulp because fibers aid in digestion. If you love fibers, skip the above step.