SQUASH

ANY SQUASHES CAN BE KEPT OUTSIDE FOR 6 MONTHS IN CASE OF ADDING K.M.S POWDER AND CITRIC ACID.
INSTEAD OF ADDING THE PRESERVATIVE(K.M.S),CAN BE KEPT IN FRIDGE AND USE. [K.M.S (potassium meta- bi sulphate) powder –for preservative (adding this, it can be kept for 6 months)-option]

THE PREPARED SQUASHES SHOULD BE POURED IN A DRY AND CLEAN AIR-TIGHT CONTAINER.
IN CASE OF POURING IN WATERY CONTAINER,SQUASH WILL SOON BE FERMENTED.

SYRUP SHOULD BE LIKE JAMUN SYRUP CONSISTENCY.

GRAPES SQUASH

Ingredients

Black grapes-1/2 kg

For syrup:

Sugar-as per juice qty
Water-same ratio of juice
Citric acid-1/2 tsp
K.M.S powder-3/4 tsp
grapes essence-1/4 tsp

METHOD

Boil grapes with 1 cup of water for 10 mts.
Cool it and mash well and strain the juice.

Again add little warm water to grapes and strain well.
Add essence to juice and mix.

If the qty of juice is 2 cups ,take 4 cups of sugar and 2 cups of water.

Dilute sugar with that 2 cups of water and make syrup in stove.
Off the stove,add citric acid and K.M.S powder.
Mix and let the syrup cool.

Add the juice to the cooled syrup and mix well.

Serving:
To the ¼ cup of squash add ¾ cup of water and few ice cubes.
Mix and serve.


CARROT SQUASH

Ingredients
Carrot-1/2 kg
Sugar-1/2 kg
Water as per juice
Lemon-1

Method
Do sugar syrup and cool it.


Make the juice from carrot,add lemon juice .
Strain and add to the syrup.
Mix and store in air-tight container.



LEMON SQUASH

Ingredients

Lemon extracted juice-1 cup
Sugar-2 cup
Water-1 cup
Cardamom essence or powder-few
Citric acid-little
K.M.S powder-little

Method
Do sugar syrup(2 cup sugar and 1 cup water)
Add preservative.
Let it cool.

Add lemon juice and essence.
Mix and store in a air-tight container.


IN THE SAME METHOD ,CAN DO ALL FRUIT SQUASHES.
FOR PINEAPPLE-add pineapple essence and yellow colour.
FOR ORANGE-add orange essence and colour.
FOR MANGO PULP-add mango essence .

CHOCOLATE SYRUP

Ingredients
Sugar-1 cup
Water-1 cup
Coco powder-1 to 1 ½ tbsp

Method

Melt the sugar(3/4 cup) with water.

Mix ¼ cup sugar and coco powder.

When the sugar dissolves and starts boiling ,add coco sugar mixture.
Mix without lumps in low flame till shiny stage.

When bubbles starts coming,off the stove.

Let it cool,store in an air-tight container.

THIS SYRUP CAN BE ADDED IN HOT MILK OR COLD MILK AND EVEN USED TO PREPARE CHOCALATE SAUCE.