Lemon squash

1 orange
3 lemons
3 pints of water
4 lbs sugar (or less?)
2 oz (50g) citric acid (or less)
1 oz (25g) tartaric acid (or less)

1. Put the sugar and salts in a large plastic bowl
2. Pour boiling water onto the sugar and salts
3. Stir till dissolved.
4. Grate the rind of the fruits.
5. Squeeze the fruits and add the juice to the bowl
6. Leave overnight.
7. Strain into a jug and pour into bottles using a funnel

Ordinary bottles will do, but make sure they are well cleaned. Screw the tops on.

Use as squash, diluting with water. It keeps well.

Elderflower Wine

2 heads of elderflower
2 lbs white sugar
2 lemons, rind and juice
1 tbsp white wine vinegar
1 gallon cold water (8 pints)

1. Put all the ingredients into a large plastic bowl or bucket and allow to stand for 24 hours.
2. Strain the liquid into a jug and pour into the bottles, using a funnel if you have one.
3. Bottle in strong bottles (bottles designed to hold pressurised liquids, e.g glass cider bottles. The tops must be sturdy as well as the bottles). Tighten the caps again before putting away for storage.
4. Leave for 2 weeks at least. If the bottles stay airtight this will be drinkable for at least a year, probably many years later.