Recipe
I
- Orange or Kinnow Juice = 1 L
- Water = 250 mL
- Sugar = 900 g
- Citric Acid = 12 g
- Potassium Metabisulphite = 1 g
- SMC Flavour, Orange 93720 = 0.5 mL
- SMC Flavour, Fanta = 1 mL
- SMC Orange red colour = 0.25 g
- SMC lime yellow colour = 0.05 g
II
- Orange or Kinnow Juice = 1 L
- Sugar = 750 g
- Citric Acid = 10 g
- Potassium Metabisulphite = 1 g
- SMC Flavour, Orange 93720 = 0.5 mL
- SMC Flavour, Fanta = 1 mL
- SMC Orange red colour = 0.2 g
- SMC lime yellow colour = 0.05 g
Procedure
- Select well-matured Kinnow or oranges and wash in running water.
- Cut oranges into halves with a stainless steel knife. Kinnows may be peeled.
- Extract orange juice with a juice extractor. Kinnow juice is extracted by feeding the segments in a pulper.
- Strain through a muslin cloth or a fine pulper.
- Mix sugar in water or juice.
- Add citric acid dissolved in some water.
- Strain this mixture again through a muslin cloth or fine pulper.
- Dissolve SMC orange-red colour in a small quantity of water and add to the above mixture.
- Add SMC flavour, orange oil 3720 to orange squash and Kinnow oil classic to Kinnow squash. The squash is ready.
- If desired, the squash may be tasted at this stage
- Dissolve potassium metabisulphite in a small quantity of water and add to the above mixture.
- Fill in pre-sterilized and dry bottles leaving 1 to 1.5 inches from the top.
- Cork airtight with the crown corking machine or ordinary cork dipped in a solution of potassium metabisulphite.
- Label and store in a cool dry place.
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