squashed

before

still on the orange and lemon theme, I decided to make some orange squash. He gets through loads of this stuff and being as we are on a very tight budget I decided to make some this year, if he likes it, i’ll make a load for the freezer and maybe they’ll still be some left in the gerboiling months. I’m very happy with water but understand that it just doesn’t cut the mustard for some.

This recipe makes just over 2 litres of juice.

So……here’s what you need:

1kg sugar
1litre water
Zest of 3 or 4 oranges
Zest of 3 or 4 lemons
500ml orange juice (you’ll need about 10 oranges)
500ml lemon juice (you’ll need about 10 lemons)
I needed more fruit than he suggested because sometimes home-grown citrus isn’t as juicy shop bought

squashed

and here’s what to do:

Dissolve the sugar in water over a low heat. Add the lemon and orange zest and bring to the boil, simmering the mixture until it becomes a syrup. Add the lemon and orange juice the turn up heat and bring the mixture almost to boiling point but not quite. Sieve the mixture and pour the hot squash into sealable bottles. Serve your squash diluted with water.

bottled

thanks Hugh

Written by her

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