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Calamansi Juice

Calamansi Juice is made of freshly squeezed calamondin juice and simple syrup. This Filipino-style limeade is tangy, refreshing, and a delicious way to keep cool all year long!

pouring calamondin juice in a glass
It’s Memorial day today and summer has officially arrived with all its fun and sun. What better way to beat the heat than an icy cold pitcher of calamansi juice?

This Filipino-style limeade is a delicious tropical drink you’d want on your beverage list year-round. It’s tart, fragrant, and so refreshing!

fresh calamansi and juice in a bowl


Calamondin drink is so easy to make and requires only three parts. Feel free to adjust the recipe to suit your tastes!

  • simple syrup- made from equal parts water and sugar
  • calamansi juice- freshly squeezed for best flavor
  • water- to taste
making simple syrup in a saucepan

Helpful Tips

  • Although sugar can be stirred directly in the calamansi mixture, I like to take the extra effort of making a simple syrup. Sugar doesn’t dissolve well in cold liquids and tends to settle in the bottom. Heating it in equal parts of water until fully dissolved ensures your next glass of juice is perfectly sweetened.
  • For a healthier alternative, use honey.
  • To add another layer of flavor, infuse the simple syrup with fresh ginger or mint leaves.
  • To extract more juice, roll the calamansi on the counter to soften. Use the yellow, more mature fruits as they are just as sour but juicier.
calamansi juice in a glass

How to serve

  • Calamansi juice is best served icy cold. If serving over ice, make it a tad stronger as the melted ice will water down the taste.
  • It will keep in the fridge for 5 to 7 days.
  • Have a glass or two left over? Pour in ice cube trays, freeze, and blend when you’re in the mood for a slushie!

Calamansi Juice

Beat the heat with calamondin drink! This Filipino-style limeade is tart, fragrant, and so refreshing!


  • ¾ cup sugar
  • 4 cups water
  • 1 cup calamansi juice


  • In a saucepan, combine sugar and 1 cup of the water. Cook, stirring regularly, until sugar is dissolved. Remove from heat and allow to cool completely.
  • Halve the calamansi fruit and extract the juice by hand or a juicer. Using a fine-mesh sieve, strain and discard seeds and skin.
  • In a pitcher, combine calamansi juice, simple syrup, and the remaining 3 cups of water. Stir well to combine.
  • Chill in the refrigerator for a few hours or serve over ice.


If serving over ice, make it a tad stronger as the melted ice will water down the taste.

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