Monday, November 25, 2013

Grape Squash

Black Grapes - 1 kg
Sugar - 1 kg
Water - 1 liter
Tonovin (Grape essence) - 2 tsp

Sodium Benzoate - 1 tsp
Citric acid - 2 tsp

Choose well ripen black grapes itself. Otherwise we will not get the color. Remove stems and wash them thoroughly. 
Take the grapes in a large vessel and add one cup of water (from the 1  ltr water) to it and boil it until the fruits get cooked. While its boiling, keep crushing the grapes with a masher until it is thoroughly juicy. Allow this to be in room temperature. Strain the extract and collect the juice. While extracting the juice use water from one liter water itself. 

Take the sugar, citric acid and water (from one liter water) in a pan and heat it until the sugar dissolves and it bubbles up. Allow this sugar syrup to come to room temperature. Strain the sugar syrup and keep aside. 

 Mix up the  grape extract and the sugar syrup. If needed strain and pour the grape extract. Now add the Tonovin essence to it and mix well. Take a tsp of warm water and dissolve the Sodium Benzoate(preservative) in it. Add it to the squash and mix it up. Sodium benzoate and citric acid is optional if you are using fast you need not add these. Now pour the squash into a sterilized bottle and store in refrigerator.

 With this measurement we will get 2 liters of Squash.To serve, fill 1/3 of serving glass with the grape squash and remaining by water. Mix up well and serve chill topped with ice cubes.......... :)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

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