"Calamansi" or Panama Orange is not easy to find in Switzerland. In Philippine cooking it is one important and widely used ingredient. More so during meals, it is an essential part of the meal, specifically, the sauce or commonly known as the "sawsawan". Since I have yet to discover the shop here which sells calamansi, I created my own version of its juice.
I discovered this mix after pondering how to alter the taste of the localy and commonly found and more acid lemon. Looking for an additive in our ref, I found the localy and commonly found fresh orange juice. I mixed both and viola! Calamansi tasting juice. Just mix 1 part fresh orange juice with 3 parts lemon juice.
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