Raw Mango Squash
|Raw mango||125 Gram|
|Ginger||15 Gram, chopped|
|Lemon juice||1 Tablespoon|
|Citric acid||1 Teaspoon|
|Water||3 Cup (48 tbs)|
|Potassium meta bisulphite||1 Gram|
Combine mango slices and one cup water in a pan and place on fire.
Cook till pieces are tender.
Liquidise and pass through a sieve.
Mix sugar, jaggery and 1 1/2 cups water in a pan and place on fire.
Stir till sugar and jaggery are dissolved.
Bring the syrup to boil.
Add citric acid, dissolved in two tablespoons water.
Let boil for a minute.
Strain the syrup.
Pour syrup gradually in mango pulp, mixing all the time.
Add lemon juice.
Dissolve potassium meta-bisulphite in a little water and mix it properly in the prepared squash.
Fill squash in sterilized bottles, leaving a gap of 1 1/2 inches on the top.
Cork and seal.