Most recipes for home made squash call for some sort of preservative, usually campden tablets, which contain sodium metabisulphite and which therefore are unsuitable for many of us due to us also being sensitive to sulphites. They were originally used to stop the squash from fermenting but a solution to that is to freeze the squash instead, hence ‘frozen orange squash’.
grated rind of 3 oranges OR 2 grapefruit OR 4 lemons OR 5 limes
300ml/1/2 pint freshly squeezed juice to match fruit rind
1. combine rind and sugar in a saucepan. add 450ml/3/4 pint water and heat gently, stirring to dissolve the sugar, until boiling.
2. Leave over low heat for 30 minutes then set aside until cold.
3. add fresh juice to cold rind, sugar and water mix and stir well.
4. strain into a clean jug, squeezing juice out of rind.
5. this will only keep for 24 hours in the fridge. to keep it longer, freeze it in drink-sized portions in an ice cube tray
6. serve diluted.