Compared to fruit juice powder mixes coming in many flavours or those ready to drink ones in plastic containers and cans, freshly made fruit juices have a distinct flavour and refreshing coolness artificial juices only claim but not have.
And there’s nothing more refreshing than a glass of ice-cold, freshly-squeezed calamansi juice in my opinion. Might as well be considered as the Philippine version of lemonade, calamansi is fast becoming one the staple flavours of artificial and ready to drink juices.
At home whenever this is a very good supply of this fruit, we often make our own calamansi concentrate to save time and effort. Its just easy at slicing, squeezing and adding sugar.
Here are some tips in making calamansi juice concentrate.
- Use big ang juicy calamansi to get more juice (time, money and effort saver)
- A 1:1 juice and sugar ratio makes a good concentrate.- using a clear, wide mouth bottle makes this easier. Just measure the juice level and then add sugar that will reach the same level- don’t remove the seeds after squeezing.
- When they float, the sourness and sweetness levels are almost equal and they can be removed.
One time, I was cooking shrimps and suddenly ran out of ideas what to make of them. When I opened the fridge I saw this calamansi concentrate. I just mixed this with oil and added shrimps. It was a hit during dinner for it was something new, shrimps in sweet and sour oil! Hmm .... I now have this desire to make another batch of those shrimps fort his blog.