Orange squash

Orange squash

By
From
Encyclopedia of Food and Cookery
Makes
1.5 litres

Ingredients

Quantity Ingredient
6 oranges
660g sugar
750ml water
30g citric acid

Method

  1. Lightly grate zest from the oranges and squeeze juice. There should be 500 ml juice, so if necessary squeeze more oranges.
  2. Add grated zest to sugar and water in a saucepan and heat until sugar dissolves. Add orange juice and citric acid, mix well and bottle. If you wish to keep squash longer than a week, use special ginger beer preserving bottles available from kitchenware shops and sterilise in simmering water for about 30 minutes. Serve topped with crushed ice, iced water or soda water and float an orange slice on top.
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