Squash

INGREDIENTS

Fruit juice-1 cup
Sugar- 2 cup
Citric acid-1 tsp
K.M.S (potassium meta- bi sulphate) powder –for preservative (adding this, it can be kept for 6 months)-option

METHOD:
Mango:
In summer mango will be the season.
Take the pulp from the ripe mango.
Do sugar syrup. Add citric acid.
Allow it to cool lightly.
Add the juice, mix.
Option: can add mango essence (1 tsp) and colour.
Cool it .pour in a clean bottle and keep in fridge.
Serve: 1/4 cup squash + ¾ cup water+3 ice cubes.
Mix well.

Lemon:
Squeeze the juice without seed.
If the juice is 1 cup, take 1 1/2 cup sugar.
Do sugar syrup. Add citric acid, mix.
Allow it to cool lightly.
Add the juice, cardamom powder (1 tsp), mix.
Cool it .pour in a bottle and keep in fridge
Serve: 1/4 cup squash + ¾ cup water+3 ice cubes.
Mix well.

Likewise we can do in any fruits like grapes, orange, pineapple, lemon mint, ginger lime, etc.
In case of grapes, lightly boil grapes with water and squeezes to get more pulp.

By- Neela Anand

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