1. Put sugar in a deep vessel.
2. Pour enough water to just cover the sugar.
3. Heat and allow sugar to melt.
4. Do not bring to a boil.
5. Remove from fire, mix in juice.
6. Stir for 5 minutes with a ladle or spatula.
7. Pour into sterile bottles, and refrigerate.

To Serve:

1. Pour 3 to 4 tbsp of squash into 300 ml glass.
2. Add 2 tbsp crush ice.
3. Top with icecold water.
4. Serve chilled.

Making Time:20 minutes

Makes:1 � litre approx

Shelflife:3 to 4 weeks