Authentic Orange Squash Recipe – Homemade & Preserved Citrus Drink

Last Updated on 6 months ago by Neha Deshmukh

Authentic Orange Squash Recipe – Homemade & Preserved Citrus Drink

Hey everyone! There’s just something so incredibly refreshing about a glass of homemade orange squash on a hot day, isn’t there? Growing up, my dadi (grandmother) always had a batch of this cooling drink ready, especially during the summer months. It’s a taste of sunshine in a glass, and I’m so excited to share her recipe – with a few of my own tweaks – with you all today! This isn’t just any orange squash; it’s a little piece of home, bottled up and ready to enjoy.

Why You’ll Love This Recipe

This orange squash recipe is a winner for so many reasons. It’s bursting with fresh orange flavour, wonderfully customizable to your sweetness preference, and honestly, so much better than anything you’ll find in a store. Plus, making it yourself means you control exactly what goes into it – no artificial colours or preservatives here! It’s perfect for beating the heat, serving guests, or just enjoying a little homemade goodness.

Ingredients

Here’s what you’ll need to create this vibrant orange squash:

• 1 kg sugar
• 1 liter water
• 3-4 tablespoons lemon juice
• 2.25-2.50 kg oranges
• ?? teaspoon potassium metabisulphite (we’ll talk more about this later!)

Ingredient Notes

Let’s chat about the ingredients and how to get the best results. Trust me, a few little details can make all the difference!

Oranges: Choosing the Right Variety

The type of orange you use really impacts the flavour. I prefer Nagpur oranges for their sweetness and juice content, but any sweet, juicy variety will work beautifully. Think about Mosambi, Malta, or even a mix! You’ll need around 8-10 medium-sized oranges.

Sugar: Types and Considerations

Granulated white sugar is traditional, and works perfectly. You could experiment with unrefined sugar for a slightly different flavour profile, but it might affect the clarity of the squash. 1 kg of sugar yields a good balance of sweetness, but feel free to adjust to your liking.

Lemon Juice: Fresh vs. Bottled

Always, always use fresh lemon juice! It adds a brightness that bottled juice just can’t replicate. Plus, the acidity helps preserve the colour and flavour of the squash.

Potassium Metabisulphite: Understanding This Preservative & Safety

Okay, let’s talk about potassium metabisulphite. This is a common food preservative used in India, especially for fruit-based products. It prevents spoilage and keeps your squash fresh for longer. It’s important to use it in the correct amount (around ¼ – ½ teaspoon for this recipe, depending on your climate and storage conditions) and to be aware that some people are sensitive to sulphites. We’ll cover safety more in the FAQs.

Water: Quality Matters

Use filtered water for the best flavour. Tap water can sometimes have a chlorine taste that will affect the final product.

Step-By-Step Instructions

Alright, let’s get into the fun part! Here’s how to make this delicious orange squash:

1. Make the Sugar Syrup: In a large pot, combine the sugar and water. Add the lemon juice. Bring to a boil, then reduce the heat and simmer for 6-7 minutes. You want a clear syrup – skim off any foam that forms on the surface. Once done, strain the syrup through a fine-mesh sieve and let it cool completely.
2. Sterilize the Jars: While the syrup cools, sterilize your glass jars. The easiest way is to boil them in a large pot of water for 8-10 minutes. Carefully remove them with tongs and place them upside down on a clean kitchen towel to dry completely. This is crucial for preventing mould!
3. Juice the Oranges: Peel the oranges, remove any seeds, and blend the segments until smooth. Strain the juice through a fine-mesh sieve to remove any pulp. You want a nice, clear orange juice.
4. Combine & Preserve: Gently combine the strained orange juice with the cooled sugar syrup. Now, dissolve the potassium metabisulphite in a tiny bit of the squash mixture (about 2 tablespoons) to ensure it dissolves properly. Then, pour this mixture into the main batch and stir well.
5. Bottle & Refrigerate: Carefully pour the orange squash into the sterilized jars, leaving a little headspace at the top. Seal the jars tightly and refrigerate for at least 3-4 days before using. This allows the flavours to meld and the squash to mature.

Expert Tips

A few little secrets to make your orange squash truly exceptional:

• Achieving the Perfect Sweetness: Start with the recommended amount of sugar, but taste as you go! You can always add more syrup if you prefer a sweeter squash.
• Preventing Bitterness in Orange Squash: The white pith of the oranges can make the squash bitter. Be sure to remove it thoroughly when juicing.
• Ensuring Proper Sterilization: Don’t skip the jar sterilization step! It’s the key to a long-lasting, safe product.
• Adjusting Preservative Levels: If you live in a very humid climate, you might need to slightly increase the amount of potassium metabisulphite.

Variations

Want to get creative? Here are a few fun twists on this classic recipe:

• Vegan Orange Squash: This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.
• Lower Sugar Orange Squash: Reduce the sugar to 750g, but be aware that this will shorten the shelf life. You can also use a sugar substitute, but it may affect the flavour and texture.
• Spice Level: Adding a Hint of Ginger or Cardamom: My friend, Priya, loves adding a small piece of grated ginger or a pinch of cardamom powder to the syrup while it’s simmering. It adds a lovely warmth!
• Festival Adaptations: Summer Cooling Drink: During summers, I like to add a pinch of black salt (kala namak) for a cooling effect.

Serving Suggestions

To serve, mix 1 part squash with 5-6 parts chilled water (adjust to your taste!). Garnish with a sprig of mint, a slice of orange, or a few ice cubes. It’s the perfect drink for a hot afternoon!

Storage Instructions

Homemade orange squash will last for about 6-8 months in the refrigerator, as long as it’s properly sterilized and stored in airtight jars. Once opened, it’s best to consume within a few weeks.

FAQs

Let’s answer some common questions:

• What is the shelf life of homemade orange squash? Properly stored, it can last 6-8 months.
• Can I use other citrus fruits besides oranges? Absolutely! Try grapefruit, mandarin oranges, or a combination.
• What is potassium metabisulphite and is it safe? It’s a preservative used to prevent spoilage. While generally safe, some people are sensitive to sulphites. Use it in moderation.
• How can I adjust the concentration of the squash? Simply add more or less water when serving.
• Can this orange squash be frozen? I don’t recommend freezing, as it can affect the texture.
• What’s the best way to sterilize jars if I don’t have a large pot? You can sterilize jars in the oven at 120°C (250°F) for 10-15 minutes.

Enjoy making this recipe, and let me know how it turns out for you! I hope this orange squash brings a little sunshine to your day.