KCB 13.1: Homemade Lime Squash
Homemade Lime Squash
Fresh limes (Citrus aurantifolia) impart a wonderful tart flavour to this thirst-quenching drink. The essential oil contained in the lime is released by the process of infusion when the lime skins are steeped in hot water. This recipe yields concentrated syrup, ideal for party punch. Lemons may be substituted for limes.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Concentrated syrup for about 30-40 cups of lime squash
• YIELD: Concentrated syrup for about 30-40 cups of lime squash
• 5 cups (1 1/4 litres) freshly squeezed lime juice, strained (about 60 large limes)
• 1/2 cup (125 ml) water
• 1 1/2 cups (375 ml) sugar
• 2 cups (500 ml) light corn syrup
• 1/2 cup (125 ml) water
• 1 1/2 cups (375 ml) sugar
• 2 cups (500 ml) light corn syrup
1. Peel the outside rind from 8 of the limes in thin strips, avoiding the white part of the fruit. Place the rinds in a bowl.
2. Boil the water and pour it onto the reserved fruit peel. Cover and let it stand for 30 minutes. Pour the lime water through a sieve placed over a bowl and squeeze. Collect the juice and discard the rest.
3. Heat the lime-rind water in a saucepan over moderate heat. Add the sugar and light corn syrup until it completely dissolves. Remove from the heat.
4. Add the lime juice to the contents of the saucepan and allow the mixture to cool. Pour the syrup into a bottle or jar and refrigerate.
To serve, add approximately 1/4 cup (60 ml) of concentrate to a tall glass, add cracked ice, and fill with cold water, mineral water, or soda.
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