Orange Squash Recipe
Ingredients
| Orange juice | 6 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Sugar | 10 Cup (16 tbs) | |
| Citric acid, 30 to 40 gms | ||
| Orange emulsion as desired | ||
| Potassium meta-bisulphite, 3 to 3 1/2 gms. | ||
Directions
Combine sugar and water in a big pan and bring them to boil.
Stir till sugar dissolves.
Dissolve citric acid in a little water.
Add this solution gradually to the boiling syrup.
It will rise in the beginning.
When it settles down again, remove from heat.
Strain and cool the syrup.
Add strained orange juice and emulsion when syrup is thoroughly cold.
Dissolve potassium meta-bisulphite in 1/4 cup water and add it to the prepared squash.
Fill the squash in sterilized bottles leaving a gap of 1 1/2 inches from top.
Cork and seal the bottles.
Store in cool, dry place.
Stir till sugar dissolves.
Dissolve citric acid in a little water.
Add this solution gradually to the boiling syrup.
It will rise in the beginning.
When it settles down again, remove from heat.
Strain and cool the syrup.
Add strained orange juice and emulsion when syrup is thoroughly cold.
Dissolve potassium meta-bisulphite in 1/4 cup water and add it to the prepared squash.
Fill the squash in sterilized bottles leaving a gap of 1 1/2 inches from top.
Cork and seal the bottles.
Store in cool, dry place.
Chef
