Citrus Squash
Citrus Squash
Rating: (1 rated)
Recipe Yield: Makes about 2 1/2 cups (590 milliliters)
Preparation

1 1/4 pounds (568 grams) citrus fruit
1 cup (235 milliliters) water
1 cup (200 grams) sugar

Using a vegetable peeler, peel the citrus rind into wide strips, taking care to avoid the bitter white pith. Combine the citrus peels, water, and sugar in a medium saucepan. Bring to a boil over low heat, stirring to dissolve the sugar. Remove from the heat.

Squeeze the juice from the citrus and strain to remove excess pulp and seeds. Measure the juice; you should have about 1 cup (235 milliliters). If you have significantly less than 1 cup, top it off with more juice or water. If you have significantly more than 1 cup, drink the surplus or save it for another use.

Add the 1 cup of juice to the saucepan, and bring to a boil. Remove from the heat immediately and let cool to room temperature. Strain through a fine-mesh strainer; discard the peels or reserve them for another use.

Refrigerate for up to 2 weeks.

Reprinted with permission from Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han, copyright (c) 2015. Published by Fair Winds Press.

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