Ruġġata tal-lewż u xorb ieħor tal-frott (orzata/almond squash and other fruit squashes)

Ruġġata (orzata/almond squash)

1.5 kg sugar

2 ltrs water

8 whole cloves

quarter of a lemon

1 teaspoon vanilla essence

2 teaspoons almond essence

1 cinnamon stick

2 tsp tinned milk

Put the whole cloves andthe lemon quarter, plus all the other ingredients in a pot and let it boil then simmer for about 15 minutes. Let it cool completely, strain in a bottle and chill well;  add 2 teaspoons milk and stir well.

Orange squash.  (yields 4 cups)

1/2 cup sugar

1 1/2 cups water

1 cinnamon stick (optional)

2 teaspoons grated orange rind

2 cups fresh strained orange juice.

1 teaspoon citric acid

Combine sugar,water and cinnamon stick in a pot and stir over heat but do not boil until sugar is dissolved. Remove from heat and add orange rind. Cover and let it cool to room temperature.

Strain the syrup through a fine sieve into a bowl or jug and stir in the orange juice and citric acid. Refrigerate until cold .

Use as squash, pour some in a glass then add ice cold water .

Tangerine/clementine or lemon squash

2 lemons or 6 tangerines/clementines

1 kg sugar

2 litres water

1 tbs citric acid

Cut lemons or tangerines in quarters; place in blender peel and all with 500ml water and liquidise well.  Strain using a sieve.  Put remaining liquid in pan and boil.  Add the citric acid, 1.5 litres of more water, the sugar and 4 tbs of finely chopped tangerine candied peel or lemon peel (depending which one you are making).  Boil for some minutes, strain and bottle.