This an easily made blend of ice and juice to make a slush.

Calamansi is popularly used where it is available to make a refreshing tart, sweet, and salty drink. My variation on this  is where  I blend ice into the concoction. I always have calamansi ripening in a shrub in the garden and so I have plenty of opportunities to make this drink.

METHOD

• Take several calamansi (to taste - as many or as little depending on how flavoursome and tart you like your preparation).
   

• Extract the juice and remove the many seeds.
  Retain some of the peel for later use.
   

• Place the juice, the reserved peel, a sweetener of your choice (I used brown sugar; palm sugar will be excellent), and some salt (amounts to your taste) in  a blender.
   

• As a variation from a straight citrus drink, you may elect to add dried salted plum, or dried salted plum powder, preserved salted plum, or anything else which you think might compliment calamansi.
   

• Add a sufficient quantity of crushed ice and chilled water (quantities depend on how thick you like your slushie).
   

• Blend until smooth to your liking.
   

• You may also choose to add some alcohol of your choice in which case you will be approximating the national drink of Brazil, the caipirinha. The Brazilians use their sugar cane derived liquor called cachaça. I have only had this drink once in Piracicaba, Sao Paulo State, Brazil. It was nice.
   

• You can also use other tart citrus fruits such as limes or lemons in place of calamansi.
   

ENJOY!