Not losing recipes since 2009
2 oz Citric acid
3lbs white sugar
4 Oranges – zest & juice
3 lemons – juiced
4 pints water
Boil the water. Add sugar, citric acid and orange zest and mix. Let it cool to room temperature and mix in the orange and lemon juice. Store in a cold place, and dilute 1 part squash to 3 parts water or soda.
Can swap out the oranges for lemons or grapefruit..
This recipe I found from an old newspaper clipping from 1981
2 measures light rum
1/2 measure grenadine
1 measure lime juice
1 measure orange juice
2 dashes Angastora bitters
dash of soda water
Orange & Lemon slices
Ice
Add the ice + slices to a bowl glass
add all ingredients and top up with soda, to taste.
Makes 720ml
450g ripe sloes
175g granulated sugar
725ml gin (cheap, rough, any old)
wash and de-stalk the sloes, and puncture all over with a fork – and/or freeze overnight.
Seal the sloes in a kilner jar with the sugar and gin, and leave for 3 months. Shake occasionally. Make sure the sloes are covered. Decant into a bottle when you’re good and ready..
And finally – add the leftover sloes to a litre of cider/scrumpy to make a ‘Slider’ – (back in the kilner jar for 2 weeks then bottle)
This stuff is great. When I was a kid at home we used to make this in a bucket and leave it in an outhouse for a few days. Once bottled up it gets it’s fizziness, but if the bottle is sealed tight it can explode! Fermentation happens in this drink, but not really for long enough to give it any great alcohol content. The longer you leave it, the more alcoholic it gets, but don’t bother, it doesn’t taste as good when it’s old. The fermentation uses natural yeast found in the fruit, so no need to add any yeast. If it’s just made, I think it’s the best time to drink it.
To make this, the apples can be rough old windfalls. Chop out the really bad bits then mince up the bits. If you have an old fashioned hand-cranked meat mincer, it works well for this, if not, coarse chopped in a food processor will do nicely.
Clean 3lbs cooking apples and mince up, including peel and cores.
Put in a bucket and pour on 6 quarts of cold unboiled water.
Put a cloth over the bucket, leave for a week, stirring night and morning.
Strain the liquid then stir in 2lbs granulated sugar.
Add the grated rind and juice of 3 lemons.
Set aside for 24 hours, then strain and bottle, corking lightly.
Drinkable within a week, possibly sooner, depending how warm it is.
This recipe comes from a note on Mary’s message board. Recipe courtesy of Margaret Wilson, and The Argory, Dungannon.
1/2pt water
1/4pt orange juice
4oz sugar
pinch nutmeg
4 cloves
2″ cinnamon stick
Orange & Lemon slices
1 bottle Burgundy (red) wine
Boil all the ingredients except the wine. Leave to stand for 10 minutes. Add wine, make sure its warm and serve. Do not reboil.