Ginger is widely used as an herbal remedy for colds, nausea, and other ailments.  In addition to antioxidants, it has anti-inflammatory, anti-viral, and anti-bacterial properties. Adding calamansi to ginger tea gives a boost of vitamin C, vitamin A, and potassium.  Finish off with some honey for extra anti-inflammatory and antimicrobial properties and you have a warm and invigorating elixir to help fend off the winter blues. 

Ingredients:

• 2-in. piece of fresh ginger root, peeled
• 2 c. water
• Juice from two calamansi fruits, freshly squeezed
• 2 Tbsp. honey

Instructions:

1. Slice ginger root into thin discs.  Add ginger and water to a small pot on stovetop and bring to a boil.
2. Lower heat, cover pot, and simmer for 10-15 minutes.
3. Strain and discard the ginger.  Add calamansi juice and honey. Stir until honey is dissolved.

Note: Leftovers can be stored in the fridge for 3 days and can be reheated or drank chilled.

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Calamansi comes from the Calamondin tree, which is a cross between a tangerine and a kumquat.  The fruit is a small, thin-skinned and tart citrus variety.  Calamansi is native to the Philippines (and other South Asian countries) and is a staple in Filipino cooking and cuisine. Calamansi juice is a popular drink in the Philippines that is similar to lemonade and limeade.  In fact, calamansi juice is often called Filipino lemonade.  This tropical and aromatic drink is a refreshing treat year-round!

Ingredients:

• ¾ to 1 c. simple syrup, to desired sweetness
• 2 c. water
• 1 c. fresh squeezed calamansi juice

Instructions:

1. Roll calamansis on the counter to make squeezing easier. Cut in half and squeeze over a strainer or seive to separate the seeds. Discard the seeds and skin.
2. Add calamansi juice, water, and simple syrup to a large pitcher. Stir to combine and place in fridge to chill before serving.
3. When ready to serve, stir a final time and pour over ice.

The post Freshly Squeezed Calamansi Juice Recipe appeared first on Yarden.