Squash(sometimes known as cordialin English, dilute in Hiberno English, and diluting juice in Scottish English) is a non-alcoholic beverage concentrated syrup used in beverage making.
It is usually fruit-flavoured, made from fruit juice, water, and sugaror a sugar substitute. Modern squashes may also contain food coloringand additional flavoring. Some traditional squashes contain herbal extracts, most notably elderflower and ginger.
HOW TO PREPARE SQUASHES:
- Squash is prepared by combining one part concentrate with four or five parts water (carbonatedor still). Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate.
- Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water.
- Ingredients in squashes and cordials have evolved over the years. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water.
- Usually it can contain an acidifier such as citric acidor in very old-fashioned cordials lemon juice, or even spices such as cinnamon or cloves.
- Recreations of these traditional preparations often contain a preservativeespecially sulphur dioxide, although sugar alone will keep it fresh for quite a long time.
- Modern squash drinks are generally more complex and sugar free squash even more so; the ingredients are usually water, sweetener such as aspartame or sodium saccharin, juice in a low quantity (typically 5–10 percent), large quantities of flavouring, preservatives and sometimes a colour such as anthocyanin.
- In the middle are ordinary squashes, which contain sugar, water, a larger amount of juice, preservatives, colouring such as anthocyanin and often a small amount of flavouring.
- Although colours such as Allura Red ACand Sunset Yellow FCFare occasionally used in squash, most modern British companies are gradually aiming to use natural colours such as beta carotene or anthocyanins, and natural flavourings.
- Traditional squashes may be flavoured with elderflowers, lemon, pomegranate, apple, strawberry, chokeberry (often with spices such as cinnamon or cloves added), orange, pear, or raspberry.
- Modern squashes usually have simpler flavours, such as orange, apple, summer fruit (mixed berries), blackcurrant, apple and blackcurrant, peach, pineapple, mango, lime, or lemon.
- Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites, as they are designed to be stored on shelves.
- They keep well because of the preservatives and their high sugar content. Nonetheless, some choose to store their squash in refrigerators.
A thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.
In cooking, a sirup or syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses.
TYPES OF SYRUPS
- Glucose syrup.
- Corn syrup.
- Maple syrup.
- High fructose corn syrup, widely used in the US.
- Golden syrup, a by-product of refining crystallized sugar.
- Cane syrup, made from sugar canes.
- Agave syrup, made from agave stem.
GUIDELINES FOR MAKING DIFFERENT SYRUPS:
% sugar (approx.)
Cups water (for 9 pt. or 4 qt. load)
Cups sugar (for 9 pt. or 4 qt. load)
Cups water (for 7 qt. load)
Cups sugar (for 7 qt. load)
Fruits commonly packing in syrup
Very sweet fruits
Sweet apples, sweet cherries, berries
Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums
Very sour fruits