The principles for this delicious homemade squash are the same – and I prefer to replace the sugar with sweeteners usually used for tea or coffee.  You may want to adjust the sweetness to suit your own taste.

3 lemons

Hot water

9 heaped teaspoons sugar – or equivalent in sweeteners.

Peel lemons to remove skin and not pith.

Place peel in heat proof jug.

Add sugar and then just cover with boiling water.  The idea is that the hot water releases the citrus oil in the peel – often I put the jug in to the microwave on full power for about a minute.

Allow to cool and then add the juice of the lemons.

Pour in to covered jug and keep in the fridge – lasts for about two weeks.

Dilute to taste with tap, fizzy or hot water.

To make grapefruit version, just add the peel of 3 grapefruits to the lemon peel and double the sugar/sweeteners.  Add the grapefruit juice at the same time as the lemon juice.