Calamansi juice from homemade syrup

My mom brought home a bagful of calamansi from a relative’s farm in faraway Isabela — he married someone from there — and since they were really ripe and it would be a waste to just let them rot, I decided to make some calamansi concentrate. Those that are sold in groceries can be really expensive.

The fruit above is not a calamansi, but a dalanghita, which I’d sliced and put into the drink

It was my first time to make a citrus concentrate so I wasn’t sure about the proportions. I just estimated the amount of brown sugar that would be right for about 2 kilos of calamansi. I decided to put in just a little first, and then adjusted the sweetness while it was cooking. I got about half a bottle from my effort. It turned out really good, actually. You could actually still taste the tartness of the fruit.




2 Comments Add yours

  1. Guagua Girl says:

    I didn't realize you have to cook the syrup … although of course that makes total sense. I think I'll have to try making concentrate when my Tita sends me a box of calamansi from California 😀


  2. Betis Boy says:

    I'm thinking if I boiled it down some more it'll turn to jam 🙂


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