1 ripe guyabano, medium sized peeled
1/2 cup calamansi juice
3 quarts of water
sugar to taste
1. Mash the guyabano pulp in 3 quarts of water. Strain and remove the seed.
2. Put the strained juice in a pitcher and add the remaining 2 quarts of water.
3. Add the calamansi juice and sugar. Serve in glasses with ice cubes.