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

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.

In we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Citrus Squash is the right choice that will satisfy all your claims.
Rate for this recipe