Let’s add a calamansi zing to the common lemonade!
Schools are off for summer. This means taking it a tad easy. No rushed mornings for a while. Basically, a few things less on the to-do list and lots more time to bond with the kids. I took this opportunity to get my 4-year-old involved in the “boring chores” around the house (and the kitchen). This may or may not include squeezing tangy calamansis to make a refreshing sherbet for sultry summer afternoons.
The “recipe” is literally water, sugar, and calamansi juice. Here is an indicative recipe that you can adjust as per your desired taste. Enjoy! Oh! By the way, did you know that even though their name sounds Indian, calamansi is native to the Philippines?
- Juice of 3-4 Kalamansis, seeds discarded- 2 tablespoons
- Drinking Water- 2.5 cups
- Sugar- 2 tablespoons (or Honey 2.5 tablespoons)
- Squeeze the juice out and pass it through a strainer to remove any pulp or seeds
- Add the juice to water
- Add sugar and stir until dissolved
- Add ice and serve chilled
Enjoyed best as a cooler on a hot summer afternoon