![]() ![]() However this term is a misnomer no squash is pure juice. Squash is often colloquially known as "juice". ![]() High juice is a type that contains a larger amount of juice, around 45%. In British English, "cordial" refers to a sweet fruit-flavoured drink (as different from a syrup). "Cordial", "diluting juice", and "squash" are similar products, although the products known as cordials tend to be thicker and stronger, requiring less syrup and more water to be blended. Modern squashes usually have simpler flavours, such as orange, apple, summer fruit (mixed berries), blackcurrant, apple and blackcurrant, peach, pineapple, mango, lime, or lemon. 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. Although colours such as Allura Red AC and Sunset Yellow FCF are occasionally used in squash, most modern British companies are gradually aiming to use natural colours such as beta carotene or anthocyanins, and natural flavourings. ![]() 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. 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. Recreations of these traditional preparations often contain a preservative especially sulphur dioxide, although sugar alone will keep it fresh for quite a long time. Usually it can contain an acidifier such as citric acid or in very old-fashioned cordials lemon juice, or even spices such as cinnamon or cloves. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water. Ingredients in squashes and cordials have evolved over the years. Nonetheless, some choose to store their squash in refrigerators. They keep well because of the preservatives and their high sugar content. Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites, as they are designed to be stored on shelves. Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water. Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate. Squash is prepared by combining one part concentrate with four or five parts water ( carbonated or still). Raspberry and blackberry are popular in Eastern Europe, and currants is a common ingredient in the Low Countries. Traditional squashes in Britain are usually flavoured with elderflower, orange, lemon, or blackcurrant. As a drink mixer, it may be combined with an alcoholic beverage to prepare a cocktail.Ĭitrus fruits (particularly orange, lime and lemon) or a blend of fruits and berries are commonly used as the base of squash. The amount of water added is to taste, with the squash becoming less strong the more it is diluted. Squash is mixed with a certain amount of water or carbonated water before drinking. Some traditional squashes contain herbal extracts, most notably elderflower and ginger. Modern squashes may also contain food colouring and additional flavouring. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute. Squash (sometimes known as cordial in British English, dilute in Hiberno English, and diluting juice in Scottish English) is a non- alcoholic beverage with concentrated syrup used in beverage making.
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