Khus syrup

Khus seems to cool off not only the body but also soothes the temperature. The essence of Khus is used in sherbets to make instant body coolers and in cooler fans to cool the room.

Ingredients:

2kg sugar
1 tbsp citric acid
essence of khus
green color

Method:

Mix sugar with one liter water & boil till syrupy. Add citric acid & boil for 2 minutes more. Remove from heat. Strain through fine muslin. Cool before adding color and essence.

Lemon squash

Lemon and lemon grass are well known for their cooling properties. One of the best ways to quench your thirst when you are out in the hot sun is by having fresh Nimbu Pani at one of the many roadside Thelas. Or wait a while, return home and have hygienic Nimbu Pani wihtout worrying about the source of water of your drink.

Ingredients:

1 litre lemon juice
2 kg sugar
2 gm sodium benzoate
a few drops of lemon essence

Method:

Make a thick syrup of sugar and 1ltr water. Cool. Add lemon juice and essence. To preserve, mix little sodium benzoate in a little warm water and mix in the squash. Bottle and seal airtight.

Orange squash

Just returned today morning from Nagpur, one of the hottest cities in India, the geographical centre of India with the Zero mile stone. Nagpur's answer to its sweltering heat are fresh and juicy oranges! The oranges grown there are extra sweet and extra orangy than oranges grown anywhere else in the world. Sometimes, I feel, what we get at other places are feeble replicas of this fruit! 

Ingredients:

2 litre squeezed orange juice
2 kg sugar
1 tbsp citric acid
color and essence
3 gm sodium benzoate

Method:

Make syrup of sugar and 1 litre water. Cool. Add all the ingredients and blend well. Mix sodium benzoate in warm water and add to the squash to preserve. Bottle and seal tight. 

And some more....

Avoid the colour if you don't mind lighter and bland looking fruit drinks. The drink will still taste the same.

Green Mango squash

Now that summer is almost over, you can say good bye to the khatti Kairi or raw mangoes. Or maybe you can politely ask them to wait for a while in the form of this squash!

Ingredients :

1 kg green mango pulp
½ kg sugar
2 gm sodium benzoate

Method:

Put mango pulp through a sieve. Make a thick syrup of sugar and ½ ltr water. Cook syrup and add mango pulp. Blend well. Mix sodium benzoate in a little warm water and add to the squash. Blend well. Bottle and seal airtight.

Instant coolers

What is the first thought that comes to your mind after you hear the word "Summer"? Did you just think "HEAT"? Well, these instant cooling drinks will help you beat the heat and make your summer bearable and enjoyable.

Today, I bring to you a series of syrups and squashes that can be stored for a few months. 

These colourful liquids are a pleasure to look at whereas the drinks a pleasure to taste. The instant cooling works like magic to a parched soul. No more waiting for the fruit to be peeled, deseeded and squashed to pulp before you can take a sip of its juice. Just mix the syrup and drink away!

So store, serve and drink! Happy drinking! :)

And some more....

Some of these squashes require Sodium Benzoate to be added as a preservative to extend the shelf life by at least four  months. To further increase the shelf life, store in glass bottles cleaned by dipping in boiled water and naturally dried.