Thursday, 26 July 2012


A bit difficult right at this moment, isn't it?  So here's something that might help.

Lemon squash

three lemons
2 lbs granulated sugar
1 and a half pints boiling water
1 oz citric acid dissolved in 1/4 pt boiling water

Slice the lemons thinly and place in a large bowl (plastic or glass) together with any juice that escaped during the slicing.
Add the sugar.
Pour over the boiling water and stir until all the sugar has dissolved (it doesn't take very long).
Add the citric acid liquid and stir well.
Cover and leave to cool.
When cool, go in with your hands (as Delia says) and squeeze the lemon slices well to get the juice out.
Pour through a fine sieve or muslin, then squeeze the remains to get the last of the flavour.
Bottle and keep in the fridge (I used old Pimms bottles).  It makes roughly a litre and a half undiluted.  It keeps for at least three weeks chilled and never lasts that long.

Dilute to taste.

I like it long with sparkling water over ice or with chilled sparkling white wine, but it makes a nice still squash and goes well with gin or vodka.
I dilute it about one part syrup to four parts water but it really depends on the lemons used.

You can get citric acid from anywhere that sells wine and beer making equipment.  I get mine from Wilkinsons.

Edited later to add:
It's also jolly nice half sparkling water, quarter white wine, quarter lemon squash.  All chilled, of course.  And served in a birthday goblet with an owl painted on the front.

No comments:

Post a Comment