Short answer: To make calamansi juice, squeeze about 20 to 24 calamansi to get ½ cup of juice, stir it into 3½ cups of cold water with 3 tablespoons of honey or sugar, and serve over ice. It takes 10 minutes and makes 4 glasses of about 55 calories each. For a low-sugar version, use just 1 tablespoon of honey for about 24 calories a glass.
Calamansi juice is the Philippines’ answer to lemonade: a bright, sweet-sour drink made from calamansi (also called calamondin), a small round citrus fruit with green-to-orange skin and a flavor somewhere between lime and mandarin orange. It’s served cold on hot days, and a warm version with honey is a popular comfort drink when you have a sore throat or a cold.
Below you’ll find the best juice-to-water ratio, how to squeeze calamansi easily, a warm version, swaps if you can’t find the fruit, nutrition per glass and storage tips. For more on the fruit itself, see our calamondin fruit guide, or browse our recipes.
Calamansi juice at a glance
- Servings
- 4 glasses (about 1 cup each)
- Prep time
- 10 minutes
- Calories
- About 55 per glass; 24 with less honey
- Juice-to-water ratio
- About 1 part juice to 7 parts water
- Fruit needed
- About 20–24 calamansi for ½ cup of juice
- Diet
- Vegetarian, gluten-free, dairy-free; vegan with sugar or agave
- Keeps
- Up to 3 days in the fridge
Why this recipe works
- The right ratio: calamansi juice is very sour, so about 1 part juice to 7 parts water gives a refreshing drink that’s tangy but not harsh.
- Sweetener dissolved first: mixing the honey or sugar with a little warm water before adding the rest stops it sinking to the bottom.
- No bitterness: squeezing gently and straining out the seeds keeps the bitter oils from the peel and seeds out of the drink.
- Adjustable sweetness: you can make it as sweet or as tart as you like, and the low-sugar version still tastes good.
Calamansi Juice
Ingredients
Method
- Rinse the calamansi and slice each in half crosswise.
- Squeeze the juice through a small sieve until you have about ½ cup.
- In a pitcher, stir the honey or sugar into the warm water until dissolved.
- Add the calamansi juice and cold water and stir well.
- Taste and adjust with more water or sweetener.
- Pour over ice and garnish with mint or calamansi halves.
Notes
Tip: roll the calamansi firmly on the counter under your palm before cutting. It breaks down the inside a little and makes them easier to juice.
Warm calamansi juice with honey
For a soothing hot drink, squeeze 3 to 4 calamansi (about 2 tablespoons of juice) into a mug, add 1 to 2 teaspoons of honey, and top up with 1 cup of hot, not boiling, water. A thin slice of fresh ginger is a popular addition. Many families in the Philippines drink this when someone has a sore throat or a cold. It won’t cure a cold, but warm drinks with honey can be comforting for a sore throat. Don’t give honey to babies under 1 year old.
Ingredient notes and swaps
- Where to find calamansi: look in Filipino and Asian grocers, especially in late summer and autumn. Bottled or frozen calamansi juice is also sold; check the label for added sugar. If you have a calamondin tree, the fruit is ready when it turns orange, though slightly green fruit is more sour and many people prefer it for juice.
- No calamansi? Use 2 parts lime juice to 1 part fresh mandarin or orange juice. It’s not identical, but it comes close.
- Sweeteners: honey, white or brown sugar, agave and simple syrup all work. For a sugar-free version, use a few drops of liquid stevia or monk fruit sweetener.
- Sparkling version: make the juice with just the warm water and sweetener, then top each glass with chilled sparkling water.
- Flavors: add a few slices of cucumber, a handful of mint, a little grated ginger, or a splash of pineapple juice.
- Freeze extra juice: freeze fresh calamansi juice in ice cube trays and use a cube or two at a time in drinks, dressings and marinades.
Nutrition per glass
USDA doesn’t have a nutrition entry for calamansi juice, so we used raw lime juice, a similar sour citrus juice, as a stand-in, plus USDA values for honey. Actual vitamin C content will vary with the fruit.
| Per glass (about 1 cup) | With 3 tbsp honey | With 1 tbsp honey |
|---|---|---|
| Calories | 55 | 24 |
| Carbohydrates | 15.5 g | 6.9 g |
| Total sugars | 13.4 g | 4.8 g |
| Fat | 0 g | 0 g |
| Sodium | 1 mg | 1 mg |
| Vitamin C | About 9 mg (10% DV) | About 9 mg (10% DV) |
Estimated from USDA FoodData Central values for raw lime juice (as a stand-in for calamansi) and honey.
Even the full-sugar version has less than half the sugar of a typical can of soda, which contains around 35 to 40 grams. The low-sugar version is a good everyday choice if you want something more interesting than plain water. For other easy ways to get more vitamin C, see our vitamin C guide, or pair a glass with our tropical fruit salad.
Storage and make-ahead
- Fridge: store calamansi juice in a covered pitcher or bottle in the fridge for up to 3 days. Stir before serving, as pulp settles.
- Fresh juice: squeezed calamansi juice without water or sweetener keeps for 2 to 3 days in a sealed jar in the fridge.
- Freezer: freeze plain juice in ice cube trays for up to 6 months.
- Whole fruit: keep calamansi in the fridge in a bag for up to 2 weeks.
Calamansi juice FAQ
Is calamansi the same as calamondin?
Yes. Calamansi is the Filipino name and calamondin is the common English name for the same small citrus fruit.
Why does my calamansi juice taste bitter?
Squeezing too hard releases bitter oils from the peel and seeds. Squeeze gently, strain out the seeds, and serve the juice fresh.
Can I drink calamansi juice every day?
Yes, as part of a balanced diet. Choose the low-sugar version for everyday drinking. Like all citrus drinks, it’s acidic, so rinse your mouth with water afterwards if you have sensitive teeth.
How many calamansi do I need for a glass?
About 5 or 6 calamansi make enough juice for one glass, depending on their size and juiciness.