Preserved Calamansi With Sour Plum

I  love this refreshing preserved calamansi with sour plum drink ...our go to drink when we're eating out and the first thing I would do, fish out the sour plum(s) and suck on it. 

Some say it cures sore throat and cough but I can't vouch for that, probably it would  if you don't load up the ice cubes, then chances are you might be worst off.  
This is the second time I'm preserving these limes, well the first got zapped before I could take a snap. 


My take on this drink. 

500g calamansi or about 40 
200gm rock sugar
1 cup light brown sugar
Preserved salted sour plum
1 large glass bottle with lid

                                       

Wash the calamansi few times or soak it to get rid of any pesticides used. 
Pat it dry and put in in a baking tray and  bake at preheated at 100'C for about 20 mins. Keep an eye. . The fruits should came out warm and dry. 

Make a small cut at the middle of the fruit and squeeze out the juice and discard the seeds in a separate bowl. 
Take a sour plum and stuff into the cavity of the lime. Finish the rest.

In a clean dry jar, line a layer of calamansi in the bottom and cover the fruits with rock sugar and some brown sugar. 
Repeat till you fill up the jar. Pour the strained juice. Cover the lid with a plastic wrap before securing the lid.
                                             
Set aside to  ferment at least 10 days in a dark corner. The longer the fermentation the better.  

Shake or turn your jar around once awhile to keep the top layer wet all times.

          
Note: at first it appears as it has too little liquid to cover the limes, fret not, as the rock sugar melts (in a day or two) it fills up nicely to the brim.
You know it ready when the lime turns brown ( about two weeks )

Another good choice is the winter melon drink. (see below for the recipe)

Enjoy...jue