Homemade soft drinks are refreshing and healthy because the fruit is fresh and of the best possible quality and the amount of sugar used can be controlled. Moreover, with the addition of a small amount of alcohol they can be transformed into delightful cocktails.
VISSINADA
(Sour Cherry Drink)
This is a traditional Greek soft drink.
1 kg (2 lb) ripe sour cherries stalks and stones removed
750 g (1 lb 8 oz) sugar
A good pinch of salt
250 ml (1 cup) water
Place all the ingredients in a saucepan and bring to a brisk boil. Then, lower the temperature and simmer for 30 minutes, stirring occasionally. Remove from the heat and strain into another container to cool. Store in sterilised bottles in the refrigerator.
Pour 1/6 of a glassful of vissinada into each tall glass and top with cold water and ice cubes, stir and serve.
(For a cocktail add a liqueur glass of Cognac or Metaxa brandy into each tall glass of vissinada).
ORANGEADE
This is the best orangeade because it is prepared with fresh orange juice and is full of vitamins.
200 g (1 cup) sugar
250 g (1 cup) water
A pinch of salt
A twist of orange peel, white pith removed
(Boil until syrup is formed. Discard the orange peel and cool)
375 ml (1 1/2 cup) freshly squeezed orange juice
4 tbsp freshly squeezed lemon juice
1 litre (4 cups) iced water
2 cups ice cubes
Mix the juices and water in a large pitcher, stir in enough syrup to taste and add the ice cubes and refrigerate for two hours at least.
Serve in tall glasses over ice cubes.
(Add a liqueur glass of gin in each tall glass for a lovely cocktail).
POMEGRANATE SYRUP
For the juice just cut the pomegranates in half and squeeze like an orange or lemon.
500 ml (2 cups) freshly squeezed pomegranate juice, strained
400 g (2 cups) sugar
1 tbsp lemon juice to accentuate the taste
Place all the ingredients for the syrup in a saucepan and bring to the boil, over medium heat, stirring until the sugar melts. Remove the foam and simmer until a thick syrup occurs. Remove from the fire and cool. Then filter into sterilised bottles and store in the fridge.
Fill 1/6 of a tall glass with pomegranate syrup and fill with cold water and ice cubes.
(For a cocktail add a liqueur glass of vodka into each glass).
This is a recipe for lemon squash that I hope you will enjoy.
VISSINADA
(Sour Cherry Drink)
 |
| Vissinada Ready to Enjoy |
This is a traditional Greek soft drink.
1 kg (2 lb) ripe sour cherries stalks and stones removed
750 g (1 lb 8 oz) sugar
A good pinch of salt
250 ml (1 cup) water
Place all the ingredients in a saucepan and bring to a brisk boil. Then, lower the temperature and simmer for 30 minutes, stirring occasionally. Remove from the heat and strain into another container to cool. Store in sterilised bottles in the refrigerator.
Pour 1/6 of a glassful of vissinada into each tall glass and top with cold water and ice cubes, stir and serve.
(For a cocktail add a liqueur glass of Cognac or Metaxa brandy into each tall glass of vissinada).
ORANGEADE
 |
| A Pitcher of Orangeade |
This is the best orangeade because it is prepared with fresh orange juice and is full of vitamins.
200 g (1 cup) sugar
250 g (1 cup) water
A pinch of salt
A twist of orange peel, white pith removed
(Boil until syrup is formed. Discard the orange peel and cool)
375 ml (1 1/2 cup) freshly squeezed orange juice
4 tbsp freshly squeezed lemon juice
1 litre (4 cups) iced water
2 cups ice cubes
Mix the juices and water in a large pitcher, stir in enough syrup to taste and add the ice cubes and refrigerate for two hours at least.
Serve in tall glasses over ice cubes.
(Add a liqueur glass of gin in each tall glass for a lovely cocktail).
POMEGRANATE SYRUP
 |
| A Translucent and Ruby-Coloured Super Food |
For the juice just cut the pomegranates in half and squeeze like an orange or lemon.
500 ml (2 cups) freshly squeezed pomegranate juice, strained
400 g (2 cups) sugar
1 tbsp lemon juice to accentuate the taste
Place all the ingredients for the syrup in a saucepan and bring to the boil, over medium heat, stirring until the sugar melts. Remove the foam and simmer until a thick syrup occurs. Remove from the fire and cool. Then filter into sterilised bottles and store in the fridge.
Fill 1/6 of a tall glass with pomegranate syrup and fill with cold water and ice cubes.
(For a cocktail add a liqueur glass of vodka into each glass).
LEMON SQUASH
 |
| Lemon Squash with Limoncello |
This is a recipe for lemon squash that I hope you will enjoy.
250 ml (8 fl oz) fresh lemon juice, strained
250 g (½ lb) sugar
1 pinch of salt
The grated rind of I lemon
Place all the ingredients in a Pyrex bowl over simmering water, stirring constantly until the sugar melts and thick syrup occurs.
Remove the lemon squash from the fire, cool, pour into sterilized bottles and store in the fridge.
Pour about 3-4 tbsp of squash in each tall glass, fill with iced water and ice cubes and garnish with mint sprigs.
(For a cocktail stir 1 liqueur glass of limoncello into each glass)
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