Extracted juice from the calamansi can be processed and bottled commercially as ready-to-drink calamansi juice. The process of making the product includes the following steps: 1) selection and washing of fruits; 2) cutting of fruits and juice extraction; 3) preparation or mixing of ingredients according to desired formulation; 4) pasteurization at 80-95 °C for 1-10 minutes; and 5) hot filling and bottling. Pasteurization and bottling will give the juice a longer shelf-life. The product can be stored at room temperature or better at refrigerated temperature to keep its flavor and freshness for a longer period of time.