Grape Squash As Indian Recipes

Published: 07th August 2009
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Preparation time: 20 Minutes

Cooking time : 10 minutes

serves : 20-25


1 kg grape juice from green or black grapes.

750-900 gm sugar, or to taste 1 cup water.

1 cup lemon juice or2 tsp citric acid.

A pinch of sodium benzoate preservative .


1. Wash and dry the grapes. Use a blender to extract grape juice and strain it.

2. Boil the sugar and water to make syrup of 1 - thread consistency, add the grape juice and the lemon juice or citric acid and the sodium benzoate.

3. Keep in the sun for 3- 4 days.

4. Pour into dry clean bottles with tight corks.

For Mango, Pomegranate or Orange Squash

The recipe is the same as the Grape Squash. The only difference is that the fruit juice has to be boiled with the syrup for 5 minutes. Add preservative and store in airtight bottles. For mango squash, add a pinch of potassium metabisulphite for each bottle. For pomegranate squash, add a pinch of sodium benzoate for each bottle. For orange squash add a pinch of potassium metabisulphite for each bottle.

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