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Squash (drink)
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Squash (drink)
Squash (sometimes known as cordial in British English, dilute in Hiberno English, diluting juice in Scottish English, and water juice in the Northern Isles of Scotland), is a non-alcoholic beverage with syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute. Modern squashes may also contain food colouring and additional flavouring. Some traditional squashes contain herbal extracts, most notably elderflower and ginger.
Squash is mixed with a certain amount of water or carbonated water before drinking. The amount of water added is to taste, with the squash becoming less strong the more it is diluted. As a drink mixer, it may be combined with an alcoholic beverage to prepare a cocktail.
Citrus fruits (particularly orange, lime and lemon) or a blend of fruits and berries are commonly used as the base of squash.
Traditional squashes in Britain are usually flavoured with elderflower, orange, lemon, or blackcurrant. Raspberry and blackberry are popular in Eastern Europe, and currants is a common ingredient in the Low Countries.[citation needed]
Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate. Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water.
Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites, as they are designed to be stored on shelves. They keep well because of the preservatives and their high sugar content. Nonetheless, some choose to store their squash in refrigerators.
Ingredients in squashes and cordials have evolved over the years. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water. 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. Recreations of these traditional preparations often contain a preservative, especially sulphur dioxide, although sugar alone will keep it fresh for quite a long time. 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. In the middle are ordinary squashes, which contain sugar, water, a larger amount of juice, preservatives, colouring, and often a small amount of flavouring. 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.[citation needed]
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.
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Squash (drink)
Squash (sometimes known as cordial in British English, dilute in Hiberno English, diluting juice in Scottish English, and water juice in the Northern Isles of Scotland), is a non-alcoholic beverage with syrup used in beverage making. It is usually fruit-flavoured, made from fruit juice, water, and sugar or a sugar substitute. Modern squashes may also contain food colouring and additional flavouring. Some traditional squashes contain herbal extracts, most notably elderflower and ginger.
Squash is mixed with a certain amount of water or carbonated water before drinking. The amount of water added is to taste, with the squash becoming less strong the more it is diluted. As a drink mixer, it may be combined with an alcoholic beverage to prepare a cocktail.
Citrus fruits (particularly orange, lime and lemon) or a blend of fruits and berries are commonly used as the base of squash.
Traditional squashes in Britain are usually flavoured with elderflower, orange, lemon, or blackcurrant. Raspberry and blackberry are popular in Eastern Europe, and currants is a common ingredient in the Low Countries.[citation needed]
Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate. Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water.
Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites, as they are designed to be stored on shelves. They keep well because of the preservatives and their high sugar content. Nonetheless, some choose to store their squash in refrigerators.
Ingredients in squashes and cordials have evolved over the years. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water. 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. Recreations of these traditional preparations often contain a preservative, especially sulphur dioxide, although sugar alone will keep it fresh for quite a long time. 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. In the middle are ordinary squashes, which contain sugar, water, a larger amount of juice, preservatives, colouring, and often a small amount of flavouring. 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.[citation needed]
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.
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