orange squash recipe, how to make orange squash | stepwise

orange squash recipe

orange squash recipe – a preserved fruit drink recipe for the first time on the blog. this orange squash recipe is for all those folks like me, who prefer to prepare everything from scratch and are a DIY person.

recently i made 1 litre tomato ketchup sauce and it was so good, that i decided to try some more fruit based canned recipes. so followed an orange squash and then strawberry jam.

apart from this, this year i also made khus syrup and sandalwood sherbet. both these drinks are very cooling and best for beating summer heat.

the orange squash was made with a sweet variety of local oranges called as kinnow or kinnoo in india. these are juicy oranges. 2.25 kgs oranges yielded 2.25 litres orange squash. i got a total of 5 cups + 3 tbsp orange juice which is approx 1.25 litres.  isn’t that good.

kinnow, oranges

this is not sugar free recipe. if the oranges are too sweet, the quantity of the sugar can be reduced. i have used organic unrefined cane sugar instead of regular refined sugar. please note the squash can be made with evaporated cane sugar too. however, the taste will be slightly different. now this is a really good orange squash. its much better than the store brought ones.

i also added some saffron to the orange squash, but its entirely optional. i sterilized the canning jars. i have mentioned the method of sterilizing the jars or bottles in the recipe details below. please use a good quality glass jar or bottle, so that it does not crack or break during the heating process.

orange squash recipe

in the squash, i have added a preservative – potassium metabisulphite. the reason being i did not want the squash to get spoiled. last year i had made mango squash without a preservative and within three days the squash got spoiled. we are still having the orange squash and its still good after 2 weeks.

for making the orange squash, i referred to my home science notes. i have taken extensive step by step pics of the preparation of orange squash. made it during the night and hence the pics have a tungsten glow on them.

lets start step by step orange squash recipe:

1. dissolve the sugar in water in a large sauce pan. add lemon juice.

dissolve sugar for making squash

2. stir and then keep the sauce pan on the stove top.

sugar solution for squash

3. let the whole mixture come to a boil. then simmer for 6 to 7 minutes on a low flame. the sugar solution need not have any thread consistency. just need to be slightly on the thicker side yet flowing. you can see the consistency in the pics. when you touch it, you should feel a stickiness. thats it.

sugar solution for making orange squash

4. once done, strain the sugar solution to remove the impurities.

strain sugar solution

5. below is the strained dark sugar solution. the color is dark as i have used unrefined cane sugar. let the sugar solution cool at room temperature.

sugar solution for making orange squash

6. peel the oranges. you can roughly chop them, if you want. add half of the quantity to the blender and pulse for some seconds till the oranges have crushed very well .

orange juice for squash

7. strain the orange juice through a juice strainer.

strain the orange juice

8. with the help of a spoon, press the pulp so that all the juice is strained away. this is an important step. you can also use an electric juice to juice the oranges.

strain juice from orange pulp

9. immediately add the orange juice to the sugar solution. this is done so that the juice does not become bitter. work similarly with the second batch of oranges. you can also use an electric juicer to juice the oranges.

add orange juice to sugar solution

10. take 1/4 of the orange squash. add the potassium metabisulphite and stir well, till its completely dissolved.

preservative for orange squash

11. add the preservative solution to the orange squash and stir very well.

add preservative to orange squash

12. pour the orange squash into prepared sterilized bottles or jars till the neck.

orange squash recipe

13.  close tightly and keep the orange squash in the fridge for some 3 to 4 days or even a week. the flavors become better after some days.

orange squash

14. for serving, dissolve 1/4 part of orange squash with 3/4 parts of chilled or water at room temperature. you can garnish the orange drink with mint leaves, lemon slices or orange slices. serve the orange drink immediately.

orange squash recipe

if you are looking for more beverages then do check watermelon juice, muskmelon juice, watermelon orange juice, kokum sherbet, black grapes juice, homemade lemon squash and shikanjvi recipe.

orange squash recipe below:

4.6 from 5 reviews
orange squash - makes 2.25 litres of orange squash
orange squash - do it yourself homemade orange squash made from fresh oranges.
RECIPE TYPE: beverages
CUISINE: world
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2.25 to 2.50 kg oranges - yields 5 to 5.5 cups orange juice
  • 1 kg organic unrefined cane sugar or regular sugar
  • 1 litre water
  • 3 to 4 tbsp lemon juice or ½ tsp citric acid
  • ¾ tsp potassium metabisulphite
  • a generous pinch of saffron (optional)
  1. first begin making the sugar syrup.
  2. dissolve the sugar in water in a large saucepan or pot.
  3. add lemon juice and stir. let the sugar solution come to a boil.
  4. lower the flame and simmer for 4 to 5 minutes till the sugar solution thickens a bit.
  5. you don't need any thread consistency.
  6. just a slightly thick and sticky flowing sugar solution.
  7. remove from the pan and let the solution become warm.
  8. filter the sugar solution to remove the impurities.
  9. let the sugar solution cool at room temperature.
  10. crush saffron threads and add them to the warm sugar solution. this is an optional step.
  11. whilst he sugar solution is cooling, you sterilize the bottles and start making the orange juice.
  12. in a large pot, bring enough water to a boil so that your canning jar or bottle gets completely immersed in it.
  13. place the glass jar in it and its lid separately in the hot water.
  14. continue to boil for further 8 to 10 minutes.
  15. with the help of canning tongs or regular clean tongs, remove the jar and the lid and keep aside.
  16. next, peel and chop the oranges.
  17. in a blender, add ⅓ or ½ of the oranges or as much as the capacity of your blender is. keep on pulsing for some seconds till the oranges have been crushed very well.
  18. then strain the orange juice through a juice strainer.
  19. press the pulp with a spoon so that all the juice is strained away.
  20. add the strained orange juice to the sugar syrup and stir.
  21. we need to add the orange juice immediately, so that it does not become bitter.
  22. now work again juicing the oranges in batches and then adding them to the sugar syrup.
  23. you can also use an electric juicer to juice the oranges.
  24. take ¼ cup of the orange squash in a cup or bowl.
  25. stir in the potassium metabisulphite very well so that it is completely dissolved in the water.
  26. add this preservative solution to the orange squash.
  27. stir again very well.
  28. pour the orange squash in the sterilized jars or bottles.
  29. close tightly with its lid and let is stay for some hours, about 3-4 hours outside at room temperature.
  30. later refrigerate the orange squash jars or bottles.
  31. let the orange squash sit for some days (about 3 to 4 days or a week) in the fridge and then you serve.
  32. the flavors improve after some days.
  33. shake the jar or bottle before you use the squash.
  34. for serving, stir ¼ to ⅓ part of the orange squash with ¾ or ⅔ parts of cold water or regular water.
  35. add ice cubes if required and you can garnish with mint leaves or lemon slices.
  36. serve the orange drink immediately.

{ 40 Responses }

  1. shallu says

    Hi Dassana
    I want to try this yummy drink today.pls tell me can i use sodium benzoate as preservative.
    Thnks in advance

  2. punitharaju says

    using unrefind sugar for the squashes is a very good idea Dassana. thank you for the wonderfull recipe. where did u get the unrefind sugar?

  3. Lisa says

    Yummy looking drink! :)
    Would using citric acid and lemon juice be alright or would that not preserve it like the potassium metabisulfite?

  4. sukriti mishra says

    these recipies are really fantastic , even i who don’t know ABC of cooking can make all things very well. Thanks a ton Dasana.

  5. bhumika says

    Thanks for recipe. As you have mentioned to add the juice immediately in sugar syrup. I have added within 2-3 minutes though it got bitter taste. I guess it is due to seeds of orange , which i have not separated or due to over straining, Ma’am?

  6. Sam says


    I made the squash today and used unrefined (brown sugar) and followed the steps provided for the recipe. But the color of squash was very brown and not pretty orange as you showed in the picture.

    Dark brown squash looks ugly, taste was ok, I have kept it in the fridge and will see after 3-4 days if taste ges better.

    Thank you.

    • says

      sam, the brown sugar will change the color. if jaggery is also added that will also change the color. if you had used unrefined cane sugar then the color would not have changed.

  7. sunil says

    how much of the preservative should be added, one spoon, or the whole pack????
    this is some of the points these super cooks miss and we end up losing time money and not
    to mention 2.25 kgs of wondeful kinnoos

    • says

      i have already mentioned the amount in the recipe details. please check carefully. since i have added the preservative, how can i miss adding the amount.

  8. yasmin says

    why not freez it into cubes then use it as required just an idea please reply.

    • says

      priya, unrefined cane sugar is not jaggery. organic cane sugar is unrefined sugar and is not bleached – hence making it healthy and better than the white refined sugar. i use this sugar for everything – tea, coffee, sherbet. all the food that i make at home has this sugar including cakes and breads.

  9. priya says

    HI dassana

    Amazing to see such a recipe!!

    Any idea how long this will stay good without a preservative??
    I had read your comment to add some extra lime juice and make the sugar syrup thick to increase its shelf life. Maybe after doing this will it stay good in the refrigerator for a week??

    • says

      there is an alternative and its Ascorbates 300-304. i googled and found out this. not sure if available in india though. if making a small quantity and skip on the potassium metabisulphite. make the sugar syrup more thick, even one string consistency is fine. the sugar will act as preservative. add some citric acid or lemon juice and these also act as a preservative.

  10. Nidhi says

    Hi.. Very nice recipe and tastes too good…just one question as what is the shelf life of this squash and is it mandatory to keep it in fridge…

    • says

      nidhi, its better to keep it in the fridge as its a fruit based drink. the shelf life will be approx 3 months. but we almost finished it in 1 month time.

    • says

      making orange marmalade is again a lengthy process. orange peels are used in the marmalade and that gives a distinctive flavor and taste. right now i don’t have a step by step, but will add in the future.

  11. Bindu says

    Dear Dassana,

    Thanks for this recipe……will be trying it out soon. It will be great if you can share the tomato sauce recipe.


  12. says

    wow what a great coincident I too just made squash but I made pineapple that nice hahahah lovely clicks as usual dear very nice recipe.