Mango To Lemon: 5 Homemade Squash Drink Recipes For The Summer

We all enjoy cool and refreshing drinks during the summer. Sattu sharbat, lassi, lemonade, sugarcane juice, and fruit smoothies are some of the classic beverages that are popular in India this season. They help you stay hydrated in the scorching heat and also replenish the energy lost due to sweating. Squash drinks are another cooling delight that is enjoyed during the summer. 

A squash drink is basically a concentrated fruit-flavoured syrup (or handy juice concentrate) that is typically mixed with water to create a refreshing beverage. It is popular in many parts of the world and is available in a variety of flavours, such as orange, blackcurrant, mango, litchi, lime, and many other tropical fruits. Squash drinks are usually sweetened and can be diluted to taste by adding water or soda.

So, if you are also craving some refreshing squash this summer, here are five recipes to prepare them at home:

Mango Squash

Total Time: 30 minutes 

Servings-10 

Ingredients 

• 1 cup mango, chopped
• 1 cup of sugar 
• 1/2 cup of water 
• 1 lemon

Method 

• In a mixer jar, add mangoes and blend to a fine puree. Set it aside. 
• In a saucepan, add sugar and water. Boil until the sugar dissolves completely. When it starts to turn sticky, add mango pulp. Mix well and bring to a small boil.
• Cook for a minute, then switch off to cool down completely. Strain the mixture, which should be thick and syrupy. Add lemon juice and mix well. And your homemade mango squash is ready.
• Pour it into a clean bottle and store it in the fridge. When you want to make mango juice, just pour 2 to 3 tbsp of squash into the serving glass and add 1/2 to 3/4 cup chilled water. Mix well and serve.

Watermelon Squash 

Total Time: 2 hours 

Servings-5 

Ingredients: 

• 4 cups of fresh watermelon chunks (seeds removed) 
• 1/2 cup of granulated sugar 
• 1/4 cup of freshly squeezed lemon juice 
• 4 cups of cold water 
• Ice cubes 
• Mint leaves for garnish

Method: 

• In a blender, add the watermelon chunks and blend until smooth. Strain the watermelon puree through a fine-mesh sieve to remove any pulp or seeds. 
• In a small saucepan, combine the watermelon puree and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. Remove it from the heat and let it cool for a few minutes. 
• Once the watermelon mixture has cooled slightly, stir in the freshly squeezed lemon juice. Mix well to combine the flavours.
• In a pitcher, combine the watermelon-lemon mixture with cold water. Stir until everything is well mixed. You can adjust the sweetness and tartness according to your taste by adding more sugar or lemon juice, if desired. 
• Place the pitcher in the refrigerator to chill for at least 1 hour. When ready to serve, you can add ice cubes to individual glasses, if desired. Pour the watermelon squash drink over the ice and garnish with a sprig of mint leaves for a refreshing touch.

Pineapple Squash 

Total Time: 50 minutes 

Servings-5 

Ingredients 

• 2 small pineapples, peeled and cubed 
• 1 cup of sugar 
• 1 cup of water 
• 1 tablespoon lime juice

Method: 

• Add the peeled and cubed pineapple to a blender along with 0.25 cup of water, and blend to a smooth puree. Strain this puree using a fine mesh strainer and keep aside. 
• Heat the sugar and 0.5 cup water in a large sauce pan to make a simple sugar syrup. Simmer the sugar syrup until it has a string consistency. Pour in the pureed pineapple and cook on low heat for 5-8 minutes. 
• Remove from heat and allow to cool to room temperature. Add the lime juice and mix well. 
• Store it in a clean glass or plastic bottle in the fridge. To serve, fill 1/3 of the glass with pineapple squash and add 2/3rd glass of cold water. Add ice cubes if desired. Serve chilled.

Strawberry Squash 

Total Time: 8 hours, 40 minutes 

Servings-20 

Ingredients 

• 750 g of fresh strawberries, chopped 
• 1 cup of granulated sugar 
• ½ teaspoons of citric acid 
• 2 cups of water

Method 

• Place the chopped berries in a large bowl. Add the sugar and mix well. Cover and put the bowl in the fridge overnight. The next day, take the bowl out of the fridge. 
• Using a slotted spoon, remove the strawberries from the sugar syrup and place them in a food processor or blender. Blend into a smooth puree. 
• Transfer the strawberry-infused sugar syrup to a medium saucepan. Add water and mix well. Put the pan on medium heat and bring the mixture to a boil. Lower the heat and simmer for 15 minutes.
• Stir in citric acid and mix well to incorporate. Turn off the heat and let the mixture cool completely. 
• Once the sugar syrup is completely cool, add the strawberry puree and mix well to combine. Strawberry concentrate is now ready to use.
• Pour the crushed fruit into clean glass or plastic jars and store them in the refrigerator.

To make strawberry juice: 

• To make juice, combine 1 part strawberry concentrate with 1½ parts water or soda. Mix well, and enjoy!

Lemon Squash 

Total Time: 20 minutes 

Servings-5 

Ingredients  

For lemon concentrate:

• 600 g of lemon 
• 2 cups of sugar  
• 1 teaspoon of salt

For lemon sharbat:

• 2 teaspoons soaked sabja seeds  
• Lemon squash as needed 
• Water as needed 
• Ice cubes as needed

Method 

For lemon squash:

• In a pan, combine 2 cups of sugar. Pour in a cup of water. Boil over medium heat until the sugar melts. 
• Once the sugar has dissolved, place it over low heat and continue to cook until it reaches a string consistency. Then remove from the heat and set aside. 
• Cut the lemons in half. Squeeze one cup of lemon juice into it. When the syrup has completely cooled, add the lemon juice. Mix in 1 teaspoon or the required amount of salt. 
• Lemon squash is done. Refrigerate it after placing it in a clean jar.

For lemon sharbat:

• Soak sabja seeds in a glass. Combine it with 4 teaspoons of lemon squash. Then pour in the water and ice cubes. 
• The lemon squash drink is ready to be served.