Use freshly harvested mature calamansi. Wash and drain. Cut across the upper portion to avoid cutting the seeds. Squeeze out the juice by hand or use a fruit juice squeezer. Strain

1. For every part of the juice, add 1 13/4 parts sugar (60oB)
2. Stir to dissolve the sugar.
3. Allow to stand undisturbed for three (3) days, preferably in a refrigerator
4. When the fruit pulp and other fruit sediments have floated and the clear calamansi juice has settled, this clear solution is called the calamansi nip.
5. Siphon the nip into a dry sterile, narrow mouth glass bottle with a stopper.
6. Fill containers completely
7. Refrigerate at 50oF or below.