Chilled Calamansi Juice with Sugar Syrup

What you need

• 130 g (2/3 cup) granulated sugar, plus more to taste
• 1 l (4 cups) water, 250 ml for the syrup, 750 ml for the juice
• 240 ml (1 cup) fresh calamansi juice, from about 30 calamansi
• ice, for serving

Method

Restated from the original video

1. 1

   Pour 250 ml (1 cup) of the water into a small saucepan and add the sugar.

2. 2

   Heat over medium-high heat, stirring, until the sugar dissolves and the liquid turns clear, 3-4 min. Remove the pan from the burner and leave the sweet liquid to cool until barely warm, then at room temperature.

3. 3

   Halve the calamansi crosswise and squeeze them over a bowl. Press gently, since hard pressure pulls bitterness from the peel.

4. 4

   Strain the juice through a fine sieve to catch the seeds. Measure 240 ml (1 cup).

5. 5

   In a pitcher, stir together the cooled sweet liquid, the calamansi juice and the remaining 750 ml (3 cups) water.

6. 6

   Taste. Add a spoonful of sugar if it is too sharp, or a splash of water if it is too sweet.

7. 7

   Chill for at least 20 min. Stir, then pour over ice. Keep leftovers covered in the refrigerator up to 1 week.

Imported from nourishedkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.