Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 20 pieces of medium size calamansi in half on a wooden cutting board using a knife.
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Keep fingers curled away from the knife blade while cutting small fruits to avoid cuts, otherwise the blade may slip and injure your fingers.
Squeeze the halved calamansi over a mesh strainer placed above a yellow bowl until all juice is extracted and seeds are separated.
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Extract all juice completely without crushing the bitter pith of the peel, otherwise the juice will taste unpleasantly bitter.
Pour the extracted calamansi juice into a glass jar, add 3 tbsp sugar, and stir well until dissolved.
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Stir the sugar into the juice until completely dissolved, otherwise undissolved sugar will sink and ruin the sweetness balance.
Pour 280 ml water into the jar and mix well.
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Stir the water and juice mixture thoroughly to distribute the sweetness evenly, otherwise the flavor will be inconsistent.
Add ice tubes into the jar to chill the calamansi juice and serve.
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Add the ice just before serving so it does not melt too quickly and dilute the flavor.
