With the central heating on pretty much all the time I’m finding that I’m thirsty a bit more than usual and that my skin is drying out. The obvious solution to this is to drink more water, but I’m not that keen on drinking tap water and will only drink bottled water if I’m out and about with a bottle in my bag. Water is boring, tea and coffee fill me full of caffeine, so I try an limit those to a couple of cups a day, so I tend to drink copious amounts of cordial.
Since I was a girl I’ve always drunk cordial, or squash, whichever. Hot or cold – they help keep my fluid levels topped up, and if it’s sugar-free cordial there are very few calories to worry about. In the summer I make myself a refreshing pint of cordial (my favourite is usually apple and blackcurrant, but I’m also fond of lemon barley water), I fill the glass with ice and if I’m feeling fancy I’ll throw in a bit of fruit to nibble at once the drink is gone.
In the winter I like to make a hot flask of cordial for the family for our trips out. It’s something we all enjoy and when Jack Frost has nibbled at your toes it helps to warm your cockles. Likewise I always have a jug of cordial on the table during family meals. The great thing is you can dilute it to taste, we prefer a weaker cordial, but you can always add more.
I don’t really know why I tend to add fruit to the jugs of Robinsons squash, I suspect in the back of my head I’m imparting additional nutrients into the drink, and knowing what I’m like with a jug of sangria I know the family will eat the fruit once the drink is gone, more so than if I just gave them some apple to eat. It doesn’t have to be fresh fruit either, a handful of frozen berries would be a great addition to a nice chilled glass of squash.
I think that hot squash is a thing of beauty, and the best thing is if it goes cold then I can still drink it without grimacing. In the winter especially I drink mug after mug of hot squash, often keeping a flask on my desk so I’ve got a steaming mug of orange squash at hand. If I’ve got a cold I often add a bit of powdered turmeric and give it a good stir, or a drizzle of ginger syrup which gives it a nice kick and the bit of fire feels like it’s fighting off some germs.
Robinsons squash is a really versatile product, with lots of flavours to choose from there’s probably one to suit everyone. What’s your favourite Robinsons squash and how do you drink yours?
= In collaboration with Robinsons squash =