Have you ever heard of a “Squash” drink? I am not talking about a pumpkin smoothie. This is a refreshing alcohol free bubbly citrus drink. Traditionally it is a Lemon Squash, and Martha Stewart has a recipe for a Lime Squash. But, I decided to combine lemon, lime and orange to make a Citrus Squash.
I first read about this drink in The Castlemaine Murders by Kerry Greenwood. It is one of the delightful Phryne Fisher Mystery novels set in 1928 Australia. If you want to know more about the books and television series that have just made their way to the US head over to Munofore for my review. In this book, Phryne is enjoying a Sherry Cobbler on a warm summer afternoon while Lin Chung has a Lemon Squash. I had to look both drinks up, because they aren’t that popular in the US these days. Stay tuned, the Sherry Cobbler may be coming soon.
Basically, a lemon squash drink is a cross between lemonade and infused water. Nice citrus flavor with a hint of sweetness, but not as strong as lemonade.
If you add the seltzer (or club soda or sparkling water) it makes a great alternative to soda, making it perfect for kids as well as a refreshing mocktail for adults that want a non-alcoholic beverage.
Traditionally, sugar is used, but I went with stevia while Martha uses honey. You only use about 1-2 ounces of the syrup to make a drink so no matter what sweetener it is much less guilt than a soda or even traditional lemonade.
Citrus Squash – alcohol free sparkling drink made with lemon, lime and orange. No sugar added. Can be used in mixed drinks.
- 1 lime
- 1 lemon
- 1 orange
- 1/4 cup stevia sugar or sweetener of choice
- 1 cup water
- ice for serving
- seltzer club soda or sparkling water (for serving
- Remove zest from lime, half of lemon and half of the orange. Try to remove as little white part (pith) as possible.
- In a small saucepan, combine citrus peels, water and stevia (or other sweetener). Simmer on medium low heat for about 5 minutes.
- Squeeze the juice from the lime, 1/2 orange and 1/2 lemon. Try to get as much juice and pulp as you can. Reserve the remaining fruit for decorating the serving glasses.
- Remove any seeds from the juice and pour into a glass jar. Strain the zest mixture into the jar. Let cool.
- To serve: fill a cup with ice, add about 1 to 1 1/2 ounce of citrus squash and fill the glass with seltzer. Garnish with lemon or orange wedge.
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