St. Clement's lemon and orange squash recipe

By Hugh Fearnley-Whittingstall

Hugh combines oranges and lemons for a homemade squash recipe in River Cottage Every Day

Ingredients

1kg sugar
1 litre water
Zest of 3 or 4 oranges
Zest of 3 or 4 lemons
500ml orange juice (you'll need about 10 oranges)
50ml lemon juice (you'll need about 10 lemons)

METHOD

How to make St. Clement's lemon and orange squash

1. 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.

2. Add the lemon and orange juice then turn up heat and bringing the mixture almost to boiling point but not quite.

3. Sieve the mixture and pour the hot squash into sealable bottles.

4. Serve your squash diluted with water. Keep in the fridge and use within 1 week (or see tip).

Tip: To store your squash for longer, sterlise your bottles in hot soapy water or by putting through a dishwasher cycle. Pour in the squash leaving a gap at the neck of the bottle. Seal tightly then store in a cool, dark place for up to 2-3 months.