Page 18 - Horticulture Practical Guide

Sugar 2. kg
Water 1 Litre
Citric acid 30 to 40g

KMS 3g
Sun Set yellow colour 1/2gm
Mango essence 2 to3 drops

Method of Preparation:-
Select well ripened mangoes and wash them thoroughly. Extract Pulp by pressing the mangoes
between the palm of your hands. Prepare smooth pulp by passing through a ine sieve or stainless steel
strainer. Slightly heat required quantity of water and sugar and also add to it citric acid. Filter the sugar
syrup and cool it properly. Mix thoroughly with mango pulp. Thus mango squash is ready for taste. If it is
to be kept for longerperiods, then add to it the required quantity of KMS after dissolving in little water.
Mix it properly and ill in clean bottles leaving a head space of 1-2 inch. Seal the bottles and keep them in
cool and dry place.

BAEL SQUASH
Recipe

Bael Pulp 1kg
Sugar 2 kg
Water 1 Litre
Citric Acid 40 g

KMS 3 g
Method of preparation:-
Select ripe Beal fruit, wash, break and take on the mucilaginous pulp with seeds and ibre. Add
equal quantity of water to it and slightly heat it pass through the sieve to get the pulp. The squash is
prepared by mixing sugar, acid, pulp and water as explained in mango squash. Also add KMS if it is to be
preserved for long time. Fill the squash in clean bottles leaving a head space of 1-2 inch. Seal them and
keep in cool and dry place.

Apricot Squash

The Procedure is same as that of mango squash.

Syrups

This type of fruit beverage contains atleast 25 percent fruit juice or pulp and 68 percent total
soluble solid. It also contains 1.3-1.5 percent acid and is diluted before serving.
Fruits like phalsa, amla, jamun, pomegranate, grape, lemon, orange etc. can be used for the
preparation of syrup. It is also prepared from extracts of rose, sandal, almonds etc.
Syrups are of two types:-

1. Synthetic Syrup
2. Fruit Syrup.
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