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Orange lemon squash
By : Rehana Khambaty
Category : Sherbets and squashes
Servings : 13-
Time Taken : 15-30 mins
Rating :
Method
  1. Heat sugar and water in a pan, stir until boiling starts, add lemon juice, and let it boil for one minute, remove slag that floats on the surface.
  2. Take it off the fire, filter it through a cloth, and let it cool down to room temperature.
  3. Mix the orange juice, add colour and potassium metabisulphate and mix thoroughly.
  4. Put in clean dry bottles and cap well.
  5. Serve 5 tablespoons of squash in a glassful of water and serve with crushed ice.
Ingredients:
Juice of 20 medium oranges
1/2 litre water
1 kg sugar
5 tbsp lemon juice
A few drops of orange colour
2 gms potassium metabisulphate
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