I've been reading the back posts over at Canning Granny's blog (one of my new favourites), and came across these two posts, Lemon Squash (or Lemonade) and Orange Squash and I knew I had to try that! I just happened to have a bunch of lemons and limes in the fridge, too, so I set about making a Citrus Squash.
Let me tell you, a little bit of lime goes a long, long way!
I of course, didn't follow the directions. :) Not completely. Next time I will, lol.
For this batch, I think I had more limes than lemons, but limes are small, so I kind of figured a two to one ratio. I washed them, then heated them, saving the liquid. Well heating them did such an AMAZING job of loosening up the insides, and I don't have a juicer, so after squeezing out as much juice and pulp as I could with my hands, I tossed them back into the reserved water, to see if any more juice would come out.
I sincerely thought about tossing the extra 4 cups, but it was such a pretty yellow colour, and smelled very much like lemonade... In it went. A total of 12 cups of lemon/lime liquid. I didn't want to make it too sweet, so I started with 6 cups of sugar (double the original recipe for 2 cups of juice), added the lemon zest, and brought it to a boil.
Then we did a taste test. Sour? Not exactly. Tart? Yes, but... The taste of the lime was just overpowering.
I added 2 more cups of sugar and brought it back to a boil. Another taste test. The lime was still overpowering.
I looked through the fridge and cupboards for something that would tone it down. I settled on cinnamon, added a bit to my glass, and tasted again. That's better.
I added three heaping teaspoons of cinnamon to the pot and brought it back to a boil. It smells and looks like apple cider. It still tastes like lime, but not overpoweringly. A bit of mint would probably help, but I didn't think of that until after I had jarred and processed it. Drinkable, at any rate, which is good, since I ended up with 18 half pints.
And, oh yeah, the pickle factory is still in business...