Making drinks with Calamondin fruit
As well as being used in recipes a number of drinks can be made from Calamondins, ranging from a standard lemonade-style soft drink through to ales and liquers. Because of its small size, the fruit can also be used as a unique addition to cocktails or as a garnish for cold drinks.
Here are a few of the ideas that creative individuals have come up with, often to use their excess fruit crop.
The raw juice
The juice can be drunk straight but is sour - rather like raw lemon or lime. Most people will prefer to add sugar or sweetner to it.
Frozen fruit as icecubes
A Calamondin can be used to provide unusual decorative icecubes. Select the smaller fruit, wash them thoroughly and then freeze them. Once frozen solid, add them to drinks in place of icecubes. The sour taste means they can also replace the traditional lemon slice, and of course, you can eat them when you finish the drink.
If you prefer a really sour taste, peel the fruit before freezing. Removing the sweet peel makes it sharper, but can be messier when the fruit begins to melt!
If you don't have enough Calamondins to freeze them whole for your guests, or the fruit you have are too large to be practical, here is another way to use them as decorative icecubes.
- Prep time: 10 min
- Cook time: 1 hour 50 min
- Ready in: 2 hours
- Yields: 4+
- Water (optional)
- Peel several CalamondinsCut the peel into long thin strips, removing any excess pith.Squeeze the juice from several CalamondinsMix with water to tasteTake a standard icecube tray. Put a few of the peel strips in each section, being careful not to overlap.Pour the juice into the icecube tray ove the peelLeave in the fridge to freezeUse in a drink like standard icecubesNotes: For a sour taste, and more juice, you may want to use fruit that are still slightly yellow ratehr than completely orange. Green fruit will produce a bitter flavour that is an acquired taste.
- Remember to scrub the icecube tray out afterwards as the flavour can linger.
The Calamondin is also called the Calamansi or Kalamansi.
Calamondin-ade - A sour lemonade
- 1 cup Calamondin Juice
- 4 oz. sugar
- 1 pint water
- Squeeze the Calamondins until you have one cup of juice. Strain it to remove the peel pith and seeds.Put the juice and sugar in a panBoil the water and add it to the mixStir carefully until disssolvedLeave to coolServe chilled. Dilute to taste if desired
- Notes: Calamondins are much stronger than lemons so you may want to add more sugar to taste. Also, the drink can be diluted if required. Garnishing with Calamondin slices or frozen Calamondins can produce a nice look.
Calamondin Cocktails - Cocktails using the sour orange
Here are a range of cocktails that use the Calamondin as part of their ingredients.
You can also substitute Calamondin juice for Key Lime juice in other recipes, using a close to 1-1 proportion, as their flavour is extremely similar.
- Kalamansi lime cocktail , Calamondin Orange Cocktail Recipes
Kalamansi lime cocktail , Calamondin lime cocktail recipes are made from fresh Kalamansi juice. Also known as Calamansi and Calamondin oranges.
- Calamondin or Kalamansi? Stirred, Not Shaken
**Editor's Note: The fruit described here as seedless sounds like a Kumquat not a Calamondin** Multiple Calamondin cocktail recipes.
Calamondin cookbooks - Recipes from the professionals.
Amazon has a range of cookbooks available which contain recipes for Calamondins, as well as other citrus. Unfortunately a dedicated cookbook is not available, perhaps because the fruit is usually regarded as ornamental. However, many citrus recipes can use Calamondins as a subsitute.
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