Kamias Shake Recipe

Kamias is a very acidic tropical fruit native to Southeast Asia, closely related to the starfruit, or carambola. It’s also known in English as bilimbi or tree sorrel, and it’s a popular souring agent in savory cooking.

Simply blend fresh kamias, ice, water, and a sweetener, which can be either sugar or honey, until smooth. Adjust the amount of sweetener to taste, since the tartness of kamias can vary depending on how ripe the fruit is.

Blend the mixture for a bit longer to break down more of the fruit, then pass it through a fine strainer afterward. This removes any seeds, pulp, or fibrous bits, leaving behind a smoother, more refined final drink texture.

Freezing the fruit beforehand chills the shake without diluting its flavor the way too much added ice can. Using crushed ice sparingly and relying on frozen fruit instead helps keep the shake thick, cold, and full-flavored rather than watery.

Add more sugar syrup or honey gradually, tasting as you go, until the tartness feels balanced rather than overpowering. Ripe kamias tends to be naturally sweeter than underripe fruit, so starting with fully ripe fruit also helps reduce excess sourness.