It’s August 21. What are you doing these days? Is it still summer holiday, or are you preparing for the fall? For me, it’s not a terribly significant day but it does mark my return to the beautiful island of Cyprus. I can’t wait to go to the beach and have a frappe. But first the usual drill of unpacking & settling into the flat again. My unpacking task makes for easy-kitchen cooking this week. So I combined the orange-bergamot squash I had in my fridge (made earlier this year when bergamot was in season) with some ice-cold club soda for a perfect afternoon pick-me-up. It’s very sweet and refreshing. And the hint of bergamot is always a lovely touch.
Level of Difficulty: 1/5
Preparation Time: about 10 minutes
Cooking Time: n/a
Makes about 1 cup of squash
ingredients
1 orange
1 bergamot
2 lemons
equal amount of sugar as is liquid produced
recipe
1. Squeeze the orange, bergamot and lemons. Make sure that you also squeeze the peel of the fruit, as the peel contains oil and that will help give your squash more flavour.
2. Pour liquid into a large measuring cup, ensuring to strain any pulp out of the mixture.
3. Add equal amount of sugar into the liquid and stir until dissolved. (For example, if you have 1 cup of liquid, add 1 cup of sugar).
4. To make the soda, pour about 2 tablespoons of squash in a tall glass and add soda to taste.
