Calamansi juice is one of the most refreshing Filipino drinks. Bright, citrusy, and perfectly balance between tart and sweet. This simple version lets the fresh calaminsi shine, with a few easy tips to help you get the best flavor every time.

Table of Contents

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Fresh calamansi juice: You can find fresh calamansi in some Filipino or Southeast Asian groceries. If not fresh, try to see if they have any whole frozen ones or frozen juice in the freezer aisle. Just please do not use the bottled calamansi concentrates for this—it’s much too bitter for drinks!

Sugar, honey: I like to use a combination of these two sweeteners to provide complexity to the drink, but feel free to omit the honey and substitute with equal parts sugar if desired.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Combine together the calamansi juice, sugar, honey, and hot water until combined.

Pour in cold water and ice to chill. Serve immediately.

FAQs (Frequently Asked Questions)

What does calamansi taste like?

Calamansi juice is bright, tart, floral, and slightly sweet. It’s often described as a mix between lemons and mandarins! You can learn more about calamansi in my guide here.

What can I substitute for calamansi?

While this recipe aims to showcase the Filipino citrus, you can also use equal parts lemon or lime to make a lemonade or limeade, respectively.

Can I use bottled calamansi juice?

I wouldn’t recommend doing so as the bottled concentrates are much more bitter in taste and can be unpleasant to drink.