Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Pineapple Squash

Ingredients

1 cup pure fresh pineapple juice
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

---

Sherbets Index