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.
equal amount of sugar as is liquid produced
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.