How to Make Easy Calamansi Juice Agua Fresca
When my newest nephew was born this summer, I knew I wanted to create a recipe that honors his vibrant cultural roots. He’s half-Mexican and half-Filipino and while I was visiting, his grandparents gave me a bag of calamansi fruits from their tree, which inspired this recipe. Calamansi juice agua fresca is an ode to little Romeo and the beautiful fusion of cultures that he represents in our family.
WHAT IS CALAMANSI JUICE?
Calamansi juice is the super tart juice squeezed from a small citrus fruit that tastes like a mix of lime and mandarin oranges, with a slight floral flavor. Some people use it in place of limes to add a little tang to dishes. The first time I tasted it was at a Filipino restaurant in San Diego. I absolutely loved the idea of transforming this tangy fruit into a refreshing agua fresca. It reminds me of a calamansi lemonade of sorts.
RECOMMENDED BY LOLA
SMALL, HANDHELD CITRUS PRESS
You can always extract citrus juice by hand, but I like to have a good citrus press handy when I’m juicing more than a few. VIEW PRODUCT
STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE CALAMANSI JUICE AGUA FRESCA
Making this calamansi drink is fairly easy. The hardest part is extracting the juice from all of the tiny fruits!
1. Juice and strain
- Extract the juice from calamansi fruit.
- Pour mixture through a fine mesh sieve into the pitcher to strain out any seeds.
2. Mix and enjoy
- Using a wooden spoon, mix juice with water and sugar until sugar is completely dissolved.
- Chill or serve immediately over ice and enjoy.
TIPS FROM LOLA
- Use sweetener of your choice for this recipe and adjust level of sweetness to your liking. I prefer to use cane sugar, honey, agave, or simple syrup.
- If you are watching your sugar intake, my advice would be to reduce the sweetener in this recipe or use agave, which has a lower glycemic index (GI) compared to other sweeteners like sugar or honey. This means it causes a slower, smaller spike in blood sugar levels. However, it’s still high in fructose, so moderation is key.
HOW TO STORE AGUA FRESCA
Store agua fresca in an airtight container (I like to use a large glass mason jar with leak-proof plastic lid) in the refrigerator for up to 2-3 days, ensuring it stays fresh and chilled. Stir before serving as ingredients tend to settle at the bottom when sitting.
🛍️ If you’re looking for handmade gifts that celebrate the beauty of Mexican culture, be sure to check out my online shop, Lola’s Mercadito.
LOOKING FOR MORE DELICIOUS MEXICAN DRINKS?
Here are a few of my favorite aguas frescas and drinks!
- How to Make Agua de Guayaba (Guava Agua Fresca)
- Easy Agua de Fresa con Chia (Strawberry Chia Drink)
- How to Make the Best Agua de Sandia con Limon
- How to Make Agua de Chayote (Mexican Chayote Juice)
- How to Make Agua de Sandía (Watermelon Agua Fresca)
- How to Make Agua de Kiwi (Easy Mexican Kiwi Drink)
- How to Make Té de Limón (Easy Lemongrass Tea Recipe)
- How to Make Agua de Naranja Sanguina (Blood Orange Drink)
- How to Make Agua de Pepino (Cucumber Agua Fresca)
- How to Make the Best Agua de Limón y Pepino with Chia
- How to Make the Best Agua Fresca de Limón con Chía
- How to Make Agua de Tuna Verde (Green Prickly Pear)
- How to Make Agua de Limón (Mexican Lime Agua Fresca)
- Agua de Avena (Dairy-Free Mexican Oat Milk)
- How to Make Agua de Piña (Best Pineapple Agua Fresca)
- Agua de Papaya (Papaya Agua Fresca)
- Agua de Naranja (Orange Agua Fresca)
- Mexican Limonada (Refreshing Sparkling Limeade)
- Agua de Tamarindo (Mexican Tamarind Drink)
- Pineapple Agua Fresca
- Pineapple Agua Fresca with Blueberries
- Agua de Melón (Cantaloupe Melon Agua Fresca)
- Agua de Mango (BEST 3-Ingredient Mango Agua Fresca)
- How to Make Iskiate (Hydrating Indigenous Chia Drink)
- Hot Pink Agua de Tuna (Prickly Pear Agua Fresca)
- Naranjada (Sparkling Orange Agua Fresca)
- How to Make Agua de Fresa (BEST Strawberry Agua Fresa)
Easy Calamansi Juice Agua Fresca
Ingredients
- 1 cup calamansi juice (freshly squeezed is best)
- 6 cups water
- ½ cup sugar (or to taste)
- 6 cups ice
Instructions
- Extract the juice from calamansi fruit.
- Pour mixture through a fine mesh sieve into the pitcher to strain out any seeds.
- Using a wooden spoon, mix juice with water and sugar until sugar is completely dissolved.
- Chill or serve immediately over ice and enjoy.
A Note from Lola
- Use sweetener of your choice for this recipe and adjust level of sweetness to your liking. I prefer to use cane sugar, honey, agave, or simple syrup.
- If you are watching your sugar intake, my advice would be to reduce the sweetener in this recipe or use agave, which has a lower glycemic index (GI) compared to other sweeteners like sugar or honey. This means it causes a slower, smaller spike in blood sugar levels. However, it’s still high in fructose, so moderation is key.
- I like using an extra large mason jar for this recipe – I simply add the lid, shake ingredients until they are well mixed, and then store until chilled.
Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
