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.