A Delicious Kalamansi Lime Beverage
This Kalamansi limeade drink is a “Delicious Beverage.” One of those idiosyncratic sayings in our household. Always said with a snickering smile and a bit of love. And its use is reserved for those drinks we really love.
Kalamansi Limeade Drink
Every once in a while, all the neighbors in our cul-de-sac pull the grills into the circle and have a little gathering. A couple years ago, at one of these occasions, a neighbor boy from down the street joined the festivities. A cute 10 year old, skater/surfer kid. Blond, freckled, nicely tan, and with a permanent state of dishevel.
Evidently no one told him it was BYOB, cause after piling up a plate of burgers, dogs, and chips, he comes up to us, with the most innocent of voices, “Excuse me, where are the beverages?” That proper tone coming from such a minion almost had us rolling. Too-damn-cute. Being we only had alcoholic beverages on hand, we replied, “Back at your house!” Can’t let ’em start mooching the hooch. But ever since then, the term “beverage” has been endeared in our household.
Growing Kalamansi Tree
One of our rarer citruses in the garden (at least rare in the U.S.), and certainly one of the most exceptional, is our Kalamansi tree. Sort of like a super floral, heavenly, round shaped kumquat, the kalamansi is one of the citrus most people visiting our garden have never experienced. Unless they are Filipino or Vietnamese. Then they just get all giddy and we have to watch them for the rest of the evening to make sure they don’t pick the tree bare.
Like most of the citrus we grow, our favorite use of these little orbs is for beverages. Occasionally in a cocktail, if we happen to have sugar cane, a little kalamansi squeezed into the fresh sugar cane juice is absolutely divine. But one of the best ways we’ve found to highlight the kalamansi is to simply make a kalamansi-ade. Fresh kalamansi juice. Simple syrup. Water. Quite a delicious kalamansi limeade drink.
-Todd
Check out our Cocktail Recipes Here and our Complete Whiskey Guide. 
Kalamansi-ade Recipe
Ingredients
- 2 cups (480ml) Water
- 1/3 cup (80ml) Simple Syrup , or to taste *recipe follows
- 1/4 cup (60ml) fresh Kalamansi Juice
Instructions
- Make the simple syrup if you don't already have on hand. Allow to cool to at least room temperature before making the Kalamansi-ade.
- Combine all ingredients together (water, simple syrup, and kalamansi juice). Stir well. Serve over ice.
Notes
- 2 cups (480ml) Water
- 2 cups (400g) Sugar
- Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.
Holy Moses, that looks delicious!!!
Kalamansi?? I’ve never heard of this adorable fruit. They sort of look like little kumquats, which are delicious popped entirely in the mouth, skin and all. I love the photo of the fruit laying next to the cutting shears.
What a great read this was. I have never come across kalamansi, but chalk them up as another reason I should move to California.
This reminds me of my childhood days back home (Phils.) I have not drunk calamansi juice in a very long time…Wish I can find them here in the east coast 🙂 Love the pictures as always 🙂
Mansi juice is now available at Fairway market
This post brought back so many memories from The Philippines for me as well. We lived in Manila for three years in the 1980s. Kalamansi was served to squeeze over fish – a very nice change from lemon or lime… but when my Mother came to visit, she thought the fruit was created/perfect for a gin & tonic! Sadly, we can’t grow the fruit in our (cold, wet) Oregon climate. Occasionally we find kalamansi at the Asian grocers… but they never taste the same… or maybe my taste memories are slipping in my old age. Thanks for the lovely photographs – and your GREAT WRITING!
Two things. First. You are very engaging writers. You achieve something a lot of pros can’t, that is, your voice shines through in everything you write. Reading your posts I feel as if you’re right here talking to me—as yourselves. That’s a real talent.
Second. The Kalamansi looks like the little orange trees you see everywhere in Vietnam (and in some businesses here) around Tet. Is that the tree? First trip to Vietnam was before Tet and it was fun to see them whipping down highways on backs of scooters. We only saw a few real ones in Vietnam, a lot are plastic. You’re so lucky to live in Eden.
Lovely piece (and photographs as usual!) on the beloved calamansi. Our tiny tree in our tiny patio here in San Francisco has some fruits that are ready to be picked. Thank you for the inspiration!
I actually have a calamansi tree in my backyard and am definitely going to try this recipe this summer. 🙂
This looks amazing; I think there has to be somewhere in NYC I can find Kalamansi’s… I hope!
Hey! I had tons of Kalamansi when i visited Hanoi! It was delicious!! I have so many pictures of beautiful street vendors selling Kalamansi! I think that was one of the first fruits we bought there as we had never seen anything like that before 🙂
and of course your photos are as always stunning!
What a wonderful post! I love Kalamansi (also spelled “calamansi” in the Tagalog language), the local lime I grew up with in the Philippines. I miss it and don’t get it in these parts of the east coast. Thanks for sharing this beverage. Will try it soon as I get my hands on some Kalamansi from NYC Chinatown. Cheers!
So cute the story with the little boy. I have never heard of Kalamansi before. I don’t think we can find it in Canada. Your glasses are really nice.
If you can visit your local Asian market you might be able to find some Calamondin syrup or Calaminsi syrup.
I have not had the pleasure of trying Kalamansi. Now my mission in life is to hunt some down (in Florida, nonetheless!) and make this delicious beverage right away. 🙂
Oh my gosh! Kalamansi was a staple for me when I lived in the Philippines! It was never too sweet, very much on the tart side, as a matter of fact and so bright and refreshing. Seeing your beautiful fruit makes me question whether they always picked and served the fruit before it was ripe, because I have never seen a kalamansi such a beautiful golden color. And… they called them kalamansi limes. Kinda funny, but not unlike my 2.5 years there. Always something that made me scratch my head and say, huh? 🙂
Thanks for sharing your experiences with them. Kalamansi limes are another term they are frequently called. As well as Calamondin. All the same.
They are quite tart, just like kumquats. Something most wouldn’t care to eat straight! But when sweetened up – ohh so good as you well know. The color may be just due to the climate in the Philippines. In Vietnam oranges aren’t orange. The flesh ripens perfectly to a sweet pulp, orange in color too. But the peel is always green.
I have a dwarf Calamondin tree, which I bought because of the small orange color of the fruit, (doesn’t sound very gourmet! I never had this particular citrus before, but I fall in love with them. I use them in Margarita’s, instead of limes. Love, love, love them. Your photo’s show off the fruit, beautifully.
Green kalamansi limes are quite common here in Singapore and I love the slightly sweetish floral hints in the lime juice. On hot days, this drink is such a welcome respite in our hot weather and an iced kalamansi juice just makes the sunlight here more mellow, and the world seems a nice place! thanks for the reminder! 🙂
I live in San Diego and for awhile lived in a 1920s era house (complete with horrid plumbing!) but it had amazing citrus trees in the backyard: orange, lemon, meyer lemon, and kumquat. I have honestly never ever heard of a Kalamansi tree. But now, I kinda think I have to try the juice from a Kalamansi.
Your recipe, and your story, are awesome! And your photography, too, of course 🙂