Calamansi or better known to us as Limau Kasturi in Malay language is high in vitamin C and protects you from common cold & flu. This nutrient strengthens the immune system and increases collagen production in the body. For those weight watchers, it aids in weight loss too.
We used to purchase the concentrated lime plum juice quite often. This time, I'm trying to make my own in small batches. This batch can last me for few months consumption. This is good for sore throat, indigestion & bloated stomach. Or whenever you are craving for something sour, you can always make this drink at home.
After the fermentation of this Calamansi Lime, you can consume it by taking 1-2 pcs & some syrup mix to a glass of water. For sore throat, it is best to mix with a glass of hot water.
During hot weather, a cold Calamansi Lime drink is perfect to bring down the temperature &
quench thirst. It's a very delicious drink. I like the sour & salty taste.
Always use a glass jar instead of a plastic ones as the acid from the limes might have some chemical reaction which is not recommended.
Ingredients :
500g Calamansi Limes (Limau Kasturi)
100g Rock Sugar
150g Brown Sugar
30g Castor Sugar
85g Preserved Salted Sour Plum, halves (Asam Boi)
4 tsp Salt
1 large Glass Jar (cleaned & dry)
Step by Step:
1. Wash & clean the limes. Cut or tear dried sour plum into smaller pieces. Keep the seed as well.
2. Use a kitchen towel to wipe dry each & every limes.
3. Arrange in a tray & let it sun dry for 1 hour or put in oven & bake at 80C for 10 mins. This is to get rid of any water from the washing process. Water contains some micro-germs which might cause mold during the fermentation process.
4. Lime skin will be dry & warm.
5. Make a small cut at the middle of the lime & squeeze out the juice into a separate bowl. No need to squeeze until dry. Just squeeze a bit so that you can easily stuff the sour plum into it.
6. Stuff in preserved salted sour plum in the middle.
7. Arrange calamansi in the glass jar to form a layer.
8. Cover the calamansi with some rock sugar & brown sugar.
9. Repeat again for the rest of the calamansi.
10. Finally pour in the calamansi juice & top with castor sugar & salt.
11. Set aside for fermentation process away from direct sunlight for about 2 weeks or more. (You can leave for longer time, the longer the better) But I will usually put the whole thing in the fridge after that. (Can transfer into smaller glass container)
12. During the fermentation process, lightly tilt the glass jar or shake a bit to keep the top layer wet at all times. Best to do it everyday or 2 days once. Otherwise the surface which is not soaked will get moldy very easily.
(BELOW) AFTER 3 WEEKS - THIS IS HOW IS TURN OUT TO BE.
As & when you feeling a sore throat or having a dry & itchy throat, take a spoonful & mix with hot / warm / cold water. Or anytime when you just want to have something to chill down on a hot day.
Yummy ...