Thursday, Dec 20 2007

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Orange Squash

Ingredients

1 cup pure fresh juice of orange
2 cups sugar
1 cup water
1 tsp. citric acid
1/8 tsp. KMS

Method:

1. Bring sugar and water to boil in a deep vessel.
2. Simmer to make a sticky syrup, which is not one thread.
3. Add dissolved citric acid, take off fire.
4. Cool and add juice, dissolved KMS.
5. Stir till well blended.
6. Pour into sterilised bottles, seal.
7. Refrigerate opened bottle.

When required:

1. Pour 2 tbsp. squash into 200 ml. glass
2. Add icecubes, and top with water.
3. Stir and serve chilled

Making time: 20 minutes
Makes: 450-500 ml. squash
Shelflife: 4-5 months

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