Squashes

             

Lemon  Squash

Ingredients

1.          Lemon juice                                             1 liter
2.          Sugar                                                       2&1\4 kg
3.          Water                                                      1 liter
4.          Lemon essence or Lemon emulsion           4 tbs
5.          Sodium benzite                                         3 gms. (1tbs)

         Quantity of squash to prepare                  3 liters

 

Procedure

1.       Wash lemons and Squeeze juice and filter,

2.       Add 1\2 cup of sugar to avoid  the juice will become bitter.

3.       Boil water on stove in a cooking vessel, add sugar and add 1tea cup of lemon juice, when sugar completely dissolves in water.

4.       Filter it and keep it aside to become cool.

5.       Now add residual lemon juice, essence and sodium Benzite,  mix well

6.       Pour it into dry bottles .

Cautions to store squash

1. Leave 1 inch gap when u pour squash in bottles.
2. Use squash after 1 week from preparing.
3. Add  1 part of squash to 3 parts water.

 Mango Squash

Ingredients

•         Mango juice                        1 liter 
•         Sugar                                  1kg
•         Water                                 1liter
•          Lemon salt                          25to30 gms or 5 tbs·
•          K.M.S. powder or 
•          Sodium benzite   powder    3\4 tbs or 2.25 gms

Quantity of squash prepare         2.25 liters

Procedure

1.    Take fully ripe and sweet mangoes and squeeze juice.

2.   Grind it to become fine paste. Keep it aside.  Boil water in cooking  vessel,    add   sugar and mix well.  

3.  Add lemon salt and filter the juice in a thin cloth.

4.  Add mango juice when the sugar syrup fully become cold and mix well and add k ms or s b powder and keep squash in dry bottles.

5.  Use squash and water in 1:2 ratio.

Lemon Ginger Cocktail (నిమ్మ అల్ల౦ షర్బత్)

Ingredients: 

• Lemon Juice          1/4 ltr. (15 lemons)
• Sugar                     600 grms.
• Water                    1/4 ltr.
• Ginger paste           25 gms.
• Lemon essence       1/2 tsp
• Potassium meta bi sulphate (KMS)  :  60 gms. (or 1/8th. tsp.)

Procedure:

1. Wash and squeeze lemon juice and filter it
2. Add sugar immediately to avoid the juice becomes bitter. Keep it aside
3. Heat  water in a thick bottom vessel, add ginger paste while boiling water
4. Cook it for five minutes and add sugar
5. After sugar dissolves, add little of lemon juice and allow it to cool.
6. After the solution completely cools, add remaining lemon juice and KMS powder.
7. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

ORANGE SQUASH

Ingredients: 

• Orange squash          1/2 litre (10 oranges)
• Sugar                        1 kg
• Water                       1/2 litre
• Lemon salt                20 gms.
• Orange essence         2 tsps
• KMS (Pottassium meta bi sulphate)      1 1/4 gms.(1/4 tsps.)
•                         or
• Sodium benzite (SB) powder  :             1 1/2 gms.(1/2 tsps.)    

( SQUASH TO PREPARE 1 1/2 LITRE )

Procedure: 

1. Peel orange, remove seeds and squeeze juice, filter it and add little sugar. Keep it aside.
2. Heat  water in a thick bottom vessel, and add sugar while water boils.
3. Mix well. After sugar dissolves, add lemon salt, mix well and allow it to cool.
4. Add essence, juice and preservatives.
5. Mix well and keep it in dry bottles preferably glass bottles. 

(FOLLOW THE CAUTIONS TO STORE SQUASH MENTIONED ABOVE)

Toffee with fruits

(to prepare with apple, papayya, guava and mango)


Ingredients:

• Fruit pulp             1/2  litre or 1/2 kg.
• Sugar                   300 gms.
• Glucose                50  gms.
• Milkmaid or          75 milli ltre
• Dalda                   75 gms.

( PREPARED TOFFEE 600 gms.)

Procedure: 

1. Extract  pulp from the fruits and keep it aside.
2. Add glucose in sugar.
3. Mix the pulp with  the sugar mixture and cook it.
4. While cooking, add dalda slowly little by little.
5. Add milkmaid also while cooking.
6. Cook it for 5 minutes and pour it in a tray (smeared with dalda) to a thickness of 1/2 inch.
7. Allow it to cool and cut into desired shaped pieces.