Cordial

For ordinary British squash, start with one part cordial to four parts cold water. Some cordials are more concentrated, so use the dilution ratio on the bottle for those.

Yes. Blackcurrant cordial makes a warming drink: dilute it with hot water in a mug, following the usual ratio, and stir well.

Wipe the neck, screw the cap on tightly and keep the bottle somewhere cool and out of direct sunlight. Refrigerate it after opening if the bottle’s instructions say to.

In everyday British use, the names overlap: both are usually concentrated drinks diluted with water. “Cordial” can also mean a fruitier, often sweeter concentrate, while “squash” commonly refers to the everyday drink made from it.

For a fruity flavour, try a splash of apple or orange juice with still or sparkling water. For a sharper taste, squeeze in lemon or lime instead.

Freeze diluted cordial in ice-lolly moulds, or stir a little into fruit salad or plain yoghurt for extra flavour. It also works in homemade jelly; dilute it first so the jelly is not overly sweet.

Undiluted cordial contains 52 g of sugars per 100 g. A drink made with water has less cordial in each glass, depending on the dilution.

Undiluted cordial has 52 g of carbohydrate per 100 g, compared with 36.3 g in apple juice. Diluting cordial reduces the carbohydrate in the finished drink.