Calamansi Coconut Morning

Calamansi has a distinctly tart citrus flavor, with a little mandarin-like fragrance behind it. Coconut water rounds the edges without hiding that acidity. Check the label carefully: concentrated calamansi drinks can contain a lot of added sugar, while this recipe uses plain juice. The combination is best well chilled and simply stirred. It has the sort of light, tropical character that suits a warm morning, especially if ordinary coconut water feels a little too sweet to you.

Ingredients

• 5 oz Cold water
• 1/4 oz Plain calamansi juice
• 2 oz Coconut water

Make it

1. Prepare the fruit and herbs as listed. Mash soft fruit to release juice; lightly press herbs or thin ginger slices without shredding them.
2. Add the still juices and stir. Strain out seeds, skins or herb pieces if you prefer a smoother texture.
3. Stir in the cold water. Let fresh fruit, herbs or ginger infuse for 5 minutes, then remove the ginger or herb sprigs when the flavor suits you. Serve chilled.

Benefits

Coconut water · a potassium contribution

Coconut water brings some potassium to the mix—a nutrient involved in normal muscle and nerve function, alongside a sharp, tangerine-like tang from calamansi.

Calamansi · a flavor worth noticing

Using calamansi beside coconut water gives the glass a sharp, tangerine-like tang, creating its own flavor without needing carbonation or an alcoholic pour.