Calamansi Lemonade always saves the day when my kids (and honestly, me too) whine about the suffocating Manila heat. You know that moment when the sun’s blazing, you’re sticky all over, and even a fan’s just blowing hot air? Right then, all you want is something icy, tangy, and not loaded with some weird, hard-to-pronounce syrup. That’s where this Filipino classic steps in. Promise, making this is faster than dragging everyone to the corner sari-sari store.

Ingredients

Okay, you only need a handful of stuff. No fancy mixers or trip to a gourmet store. Here’s our usual rundown for Filipino Calamansi Lemonade:

About 12–15 plump calamansi (if they’re small, grab a few extras)
3 to 4 tablespoons of honey (local honey is awesome, you really taste the flowers)
5 cups of cold water (chilled if you can)
A bunch of ice cubes (don’t be shy)
Optional: mint leaves for that ‘five-star restaurant’ vibe

Honestly, that’s it. Don’t even sweat if you’re a bit short on honey. Sometimes we swap a tablespoon out for real Filipino brown sugar. It gets that subtle caramel hit.

Squeeze calamansi

Get ready to roll up your sleeves. Here’s the deal with calamansi: they’re tiny, and, wow, do they pack a sour punch. Wash every single fruit first—those peels collect dust sometimes.

Now, slice each one in half using a small knife. Squeeze the halves directly into a bowl. Catch all seeds unless you enjoy sudden crunches (not recommended). If you don’t have a citrus squeezer, use your hand—just squeeze like it insulted your nanay.

Here’s a little extra: the peels are fragrant! (Sounds weird, but try dropping one or two into the pitcher. Aroma, upgraded.) Some people swear by letting the peels sit in the juice a couple minutes, just for a deeper citrus note.

Once you’ve juiced all the calamansi, admire that yellow-green liquid. Even that color makes my mouth water sometimes. A little messy, but hey, that’s part of the fun with Filipino Calamansi Lemonade.

Add honey

Now pour that fresh calamansi juice into your favorite pitcher. Add the honey while you’re at it. Listen, honey dissolves way better when you stir it with a bit of warm water first. Not required, but makes things silky smooth. Give it a quick swirl.

Sometimes (okay, often) my youngest whines if it’s too sour. That’s when I throw in an extra half tablespoon of honey. Some days you have to keep your peace, right?

Alternative: if you have a calamansi tree (jealous if you do), sometimes the juice is less sour. Taste as you go is what I always say.

“We tried your calamansi lemonade at our family BBQ, and it got even the picky kids to ask for seconds. Never going back to store lemonade again!”
— Leah, reader from Bulacan

Mix with water

Next comes the water. Five cups isn’t a hard rule, actually. We tweak it all the time. Pour in half the water and do a taste test. Still pucker-face sour? Splash more water in. Too sweet? More calamansi if you have it or just roll with it.

After mixing, add all those ice cubes. Really pile them in if you’re pouring right away. We like to chill the entire pitcher in the fridge for at least thirty minutes, so it’s even colder than your ex’s heart. If you prefer an extra-smooth taste (and zero pulp), you can strain the liquid before adding water. No shame if you skip this part.

For a little twist, sometimes I pop in a stick of lemongrass (cut and bruised). My friend from Davao swears it’s the magic ingredient. If you’re feeling adventurous, try it!

Tofu Bistek Filipino soy and calamansi tofu steak pairs shockingly well with this drink, if you want to up your merienda game.

Serve chilled

Almost there. Serving Filipino Calamansi Lemonade is my favorite part, honestly.

Use clear glasses—the color pops, and the kids seem to think it’s so fancy.
Add crushed ice (more surface area, keeps it way colder).
Float a mint leaf or two on top, if you have.
Feeling extra? A lemon slice on the rim just for show.

Best when passed around during a barkada movie marathon or after an afternoon game of luksong tinik. My titas sometimes also spike their own glass with a splash of soda water for fizz—no judgment.

One odd trick I do sometimes: pour the lemonade into popsicle molds. On super hot days, that trick is gold. You might want to take a peek at our homemade take on tofu bistek Filipino soy and calamansi tofu steak for a full-on Pinoy spread.

Common Questions

What’s the difference between Filipino Calamansi Lemonade and Western lemonade?
Calamansi’s more floral, almost like lime mixed with tangerine. You can use plain lemons, but the flavor won’t have that unique, bold kick.

Can I make this ahead of time?
Totally! Leave it in the fridge in a pitcher (just keep the ice out so it doesn’t get watery). Good for about two days.

Is there a way to make it fizzy?
Absolutely. Replace half the water with soda water right before serving—presto, Pinoy citrus soda.

What if I don’t have honey?
Brown sugar works. Even white sugar in a pinch. Just stir till it all dissolves.

Are the seeds poisonous?
Not poisonous, just a pain to chew. Pluck those out and you’re golden.

Try It While the Sun’s Still Out!

Alright, if you’re still on the fence, just try Filipino Calamansi Lemonade once. It’s the single best summer hack in my kitchen—hands down. Don’t settle for bland grocery lemonade packs. Give your taste buds what they deserve. If you want even more in-depth info, check out Calamansi Juice (Filipino Lemonade)- The Little Epicurean for inspiration and variations. Looking for other ways to enjoy calamansi? Up your game with this Tofu Bistek Filipino soy and calamansi tofu steak. Cheers to cooler, happier days!

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