TIPS FOR SQUASHES N SHERBETS
1. Always remember to sterilize bottles, after cleaning the bottles, place them in a big vessel.
Fill the vessel with water and boil for 15-20 minutes to sterilize. Take out the bottles and dry them.
2. Please do not fill the bottles till the top.
3. Add colour to the squash to give it a good colour.
4. Add little extra sugar, if the fruit you are using is very sour.
5. Preservative should always be dissolved in the hot water and than added for even mixing.
6. Always use the preservative after removing the squash from fire.
7. After filling the squash in the bottles, please close the bottles tightly.
SQUASHES
1. MANGO SQUASH
Ingredients: - Mango - 1 kg
Potassium metabisulphite - 1/2 tsp
Sugar -1.5 kg
Water - 1.5 kg
Citric acid - 30 grams
Method - A. Put a pan on medium flame, now add water and sugar in it to make syrup. Add citric acid to it.
B. Remove it from fire and also remove the scum from the surface.
C. Now, mix potassium metabisulphate in little water(1tsp) and add to the syrup. Let it cool for sometime.
D. Now extract pulp from mangoes.
E. Add the mango pulp to the syrup when it becomes cool.
F. And finally fill in the clean and dry sterilized bottles. Serve chilled.
2. ORANGE SQUASH
Ingredients: - Orange juice - 3 cups
Sugar - 1.5kg
Water - 5 cups
Orange colour - a pinch
Citric acid -4 tsp
Potassium metabisulphite -1/2 tsp.
Method - A. Squeeze the orange juice. Add potassium metabisulphite immediately, other wise the juice becomes bitter.
B. Now boil water and sugar together to make sugar syrup.
C. Add citric acid and boil it for 5 minutes. Remove from fire. Strain it.
D. Cool the syrup (sugar).
E. Add orange colour.
F. Finally add the orange juice to syrup and fill in the washed, cleaned and dry bottles.
3. PHALSA SQUASH
Ingredients: - Phalsa -1kg
Citric acid - 3tsp
Sugar -2.5kg
Sodium benzoate -1/2tsp
Water - 6 cups
Method - A. Wash and clean phalsa. Boil in 3 cups of water for 10-15 minutes.
B. Now Squeeze the pulp through a clean strainer or sieve.
C. Add remaining 3 cups of water to sugar and keep it on fire to boil.
D. On boiling, add citric acid to it.
E. Strain or sieve the syrup through muslin cloth, cool it and mix with phalsa juice.
F. Dissolve soda benzoate in water(1tsp) and add to it.
G. Now, take washed, cleaned and dry bottles, fill in bottles.
4. LYCHEE SQUASH
Ingredients: - Lychee juice -1 litre
Citric acid - 10 grams
Potassium metabisulphite - 2gram.
Water -750ml
Sugar - 1.25kg
Method - A. Wash and peel the fruits and remove seeds from the lychee (litchi).
B. Now extract juice in a juicer and strain it.
C. Heat water, add sugar and citric acid and boil it.
D. Remove from fire, sieve the syrup through a thin cloth to remove scum.
E. Cool it and mix it properly in the juice.
F. Add potassium metabisulphite after dissolving it in 1tsp water.
G. Now Wash, clean and dry bottles, and fill in the squash and cap them tightly. Keep in a dry place.
SHERBET
1. LEMON SHERBET (SORBET)
Ingredients: - Lemon - 1kgSugar - 600 grams.
Method - A. Fill in clean bottle with sugar.
B. Squeeze juice from all the lemon.
C. Add the lemon juice to the sugar in bottle.
D. Keep this mixture in the sun for 12-15 days and keep shaking the bottle daily.
E. By keeping the bottle in the sun, the sugar will dissolve. And this squash can last for a year.
2. ALMOND SHERBET
Ingredients: - Almond (Badaam) - 150 grms
Poppy seeds(khus) -60 grms
Citric acid - 1tsp
Potassium metabisulphite - 3 grm
Green cardamom - 20( seeds of)
Sugar - 2kg
Water -1.5 litre
Method - A. Soak almond and poppy seeds separately over night. Keep changing the poppy seeds water after the 1st day.
B. Now drain water. Grind almond and poppy seeds separately to a fine paste.
C. Heat water add sugar to make syrup. Add citric acid to it. Remove scum with a spoon or a strainer.
D. Add poppy seeds and cardmom to syrup. Boil. Remove it from fire sieve through a cloth.
E. Add almond paste and essence(optional) to the syrup.
F. Now dissolve potassium metabisulphite in a tsp of hot water. Add to the sherbet and mix well. And fill in clean,dry bottles.
3. SAFFRON CARDAMOM SHERBET
Ingredient: - Saffron(kesar) -2tsp (soak in 1/2 cup water)
Sugar - 2kg
Water - 1.5 litre
Green cardamom - powdered seeds of 25-30
Liquid Yellow colour - 5 drops
Potassium metabisulphote -1/2 tsp
Method- A. Soak saffron in 1/2 cup water for 2 hours.
B. To make syrup, boil sugar and water together.
C. When syrup is ready, cool it.
D. Add cardamom powder,saffron and yellow colour to the cooled syrup.
E. Now dissolve potassium metabisulphite in a tsp of hot water and mix it with the cooled syrup.
F. Take Pre washed, clean and dry bottles, fill and cap them tightly.
Thanks
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