orange squash recipe
Recipe type: Drinks
orange squash – do it yourself homemade orange squash made from fresh oranges.
- 2.25 to 2.50 kg oranges – yields 5 to 5.5 cups orange juice
- 1 kg organic unrefined cane sugar or regular sugar
- 1 litre water
- 3 to 4 tbsp lemon juice or ½ tsp citric acid
- ¾ tsp potassium metabisulphite
- a generous pinch of saffron (optional)
- first begin making the sugar syrup.
- dissolve the sugar in water in a large saucepan or pot.
- add lemon juice and stir.
- let the sugar solution come to a boil.
- lower the flame and simmer for 4 to 5 minutes till the sugar solution thickens a bit.
- you don’t need any thread consistency.
- just a slightly thick and sticky flowing sugar solution.
- remove from the pan and let the solution become warm.
- filter the sugar solution to remove the impurities.
- let the sugar solution cool at room temperature.
- crush saffron threads and add them to the warm sugar solution. this is an optional step.
- whilst he sugar solution is cooling, you sterilize the bottles and start making the orange juice.
- in a large pot, bring enough water to a boil so that your canning jar or bottle gets completely immersed in it.
- place the glass jar in it and its lid separately in the hot water.
- continue to boil for further 8 to 10 minutes.
- with the help of canning tongs or regular clean tongs, remove the jar and the lid and keep aside.
- next, peel and chop the oranges.
- in a blender, add ⅓ or ½ of the oranges or as much as the capacity of your blender is. keep on pulsing for some seconds till the oranges have been crushed very well.
- then strain the orange juice through a juice strainer.
- press the pulp with a spoon so that all the juice is strained away.
- add the strained orange juice to the sugar syrup and stir.
- we need to add the orange juice immediately, so that it does not become bitter.
- now work again juicing the oranges in batches and then adding them to the sugar syrup.
- you can also use an electric juicer to juice the oranges.
- take ¼ cup of the orange squash in a cup or bowl.
- stir in the potassium metabisulphite very well so that it is completely dissolved in the water.
- add this preservative solution to the orange squash.
- stir again very well.
- pour the orange squash in the sterilized jars or bottles.
- close tightly with its lid and let is stay for some hours, about 3-4 hours outside at room temperature.
- later refrigerate the orange squash jars or bottles.
- let the orange squash sit for some days (about 3 to 4 days or a week) in the fridge and then you serve.
- the flavors improve after some days.
- shake the jar or bottle before you use the squash.
- for serving, stir ¼ to ⅓ part of the orange squash with ¾ or ⅔ parts of cold water or regular water.
- add ice cubes if required and you can garnish with mint leaves or lemon slices.
- serve the orange drink immediately.