Orange Squash – homemade squash made from fresh oranges. Naturally ripened Oranges, handpicked from the renowned farms of Nagpur, are used to make our Juicy Squash. Every sip of Juicy Orange Squash is enriched with the goodness of Fruit Vitamins A, B, and C. Our Orange Squash has more fruit juice in every sip as compared to Leading Instant Drink Mix. Enjoy the deliciously refreshing Orange taste with water or soda.
“Squash” was originally short for lemon squash, though the name has of course spread to other flavours. The first cordials were tonics in Renaissance Italy, booze-based medicines flecked with pearls or poppies. These placebos supposedly treated any number of ailments, especially of the heart.
Orange squash recipe – a preserved fruit drink recipe for the first time on the blog. This orange squash recipe is for all those folks like me, who prefer to prepare everything from scratch and are a DIY person. this is A really good squash. its much better than the store brought ones.
INSTRUCTIONS
- Put sugar in a pan and water on medium flame
- Add lemon juice and stir and let the water boil.
- Bring the flame to low and let it simmer for 5 minutes.
- When a slight thick solution is made, remove the pan and let it get lukewarm.
- Filter the syrup for impurities.
- Add saffron leaves in the syrup.
- Blend oranges in your blender by pulsating, strain the orange juice.
- Add the strained juice to the sugar syrup an stir
- If you are straining the juice in batches – then go on adding to syrup side by side otherwise juice will become bitter.
- Take some orange squash in a bowl and add potassium metabisulphate.
- Add this to syrup.
- Pour the squash in sterilized bottles and tight the lids.
- Let it as it for 3 to 4 days in fridge.
Orange Squash
Ingredients
- 2.5 Kilograms oranges peeled and chopped
- 1 kg sugar
- 1 litre water
- 4 tablespoon lemon juice
- ½ teaspoon potassium metabisulphate
- 2 pinch saffron / kesar
Instructions
- Put sugar in a pan and water on medium flame
- Add lemon juice and stir and let the water boil.
- Bring the flame to low and let it simmer for 5 minutes.
- When a slight thick solution is made, remove the pan and let it get lukewarm.
- Filter the syrup for impurities.
- Add saffron leaves in the syrup.
- Blend oranges in your blender by pulsating, strain the orange juice.
- Add the strained juice to the sugar syrup an stir
- If you are straining the juice in batches – then go on adding to syrup side by side otherwise juice will become bitter.
- Take some orange squash in a bowl and add potassium metabisulphate.
- Add this to syrup.
- Pour the orange squash in sterilized bottles and tight the lids.
- Let it as it for 3 to 4 days in fridge.