|Orange juice||6 Cup (96 tbs)|
|Water||4 Cup (64 tbs)|
|Sugar||10 Cup (160 tbs)|
|Citric acid||40 Gram|
|Orange emulsion||1 Tablespoon (as desired)|
|Potassium meta bisulphite||3 1⁄2 Gram|
Combine sugar and water in a big pan and bring them to boil.
Stir till sugar dissolves.
Dissolve citric acid in a little water.
Add this solution gradually to the boiling syrup.
It will rise in the beginning.
When it settles down again, remove from heat.
Strain and cool the syrup.
Add strained orange juice and emulsion when syrup is thoroughly cold.
Dissolve potassium meta-bisulphite in 1/4 cup water and add it to the prepared squash.
Fill the squash in sterilized bottles leaving a gap of 1 1/2 inches from top.
Cork and seal the bottles.
Store in cool, dry place.
Serving size: Complete recipe
Calories 8447 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 109.1 mg4.5%
Total Carbohydrates 2165 g721.7%
Dietary Fiber 3.1 g12.5%
Sugars 2131.5 g
Protein 11 g21.1%
Vitamin A 59.7% Vitamin C 1270.6%
Calcium 18.6% Iron 17.7%
*Based on a 2000 Calorie diet