I made home-made lemon and lime squash to use up some fruit which we'd bought for juicing and which hadn't got used.
I can't find the recipe I used, but it's very similar to one used by Hugh of River Cottage (see below)
Some recipes use cream of tartar and citric acid, but as a) it was so tasty it got drunk in a flash and b) the fruit was sharp enough I found it wasn't necessary.
I have posted before about making redcurrant jelly. It's a firm favourite with my family as it's not too sweet and keeps its fruity tang after being made into jam. It's also good with sweet or savoury.
I have previously been given the red currants I have used, but was given a redcurrant bush last year. I was hoping to include a home-grown element this year.
So I have made these lovelies:
Using my usual recipe of choice, a wonderful Delia concoction. And what about the home-grown element, well maybe next year. I only got this many currants....go on, can you spot them?