Grape Squash

This easy to make Grape squash beats the socks off commercial grape juices.So this Diwali welcome your guests with some home made grape squash without any preservatives.You just need to add some sugar and a good blender. And off course little lemon juice will lift the taste to make it even more “grape-y.” Although you can use any seedless grapes for this, but here i have used black grapes with seeds which will not only makes a much prettier looking drink but also cost effective for making this squash. 

Ingredients :

1. 1 kg black grapes with seeds
2. 1 kg Sugar
3. 1 liter water
4. 2tbsp Lemon juice

Method:

• Choose well ripen black grapes. Remove stems and wash them thoroughly.
• Fill a large pot 2/3 full with grapes.
• Add water to barely cover the grapes.
• When the water comes to a boil, start mashing the grapes in the pot with a potato masher. Cook 10 minutes. Mash again with potato masher to release juices.
• Let it cool a bit then blend the grapes in a blender until liquefied.
•   Set a fine mesh strainer over a large  bowl, and pour the blended grapes through. Press on the solids until no juice remains.
• Stir in Lemon juice and add sugar and boil again for about 10 minutes till all the sugar dissolves completely. 
• Switch off the flame and allow this squash to come to room temperature.
• Now pour the squash into a sterilized bottle and store in refrigerator :)

To serve:

•  Fill 1/4 of serving glass with the grape squash and remaining by water. Mix up well and serve chill topped with ice cubes. :)

 Tips:

•  To get a pulpy texture to your grape juice, use a large holed sieve to strain the grape extract. I do this since I like my juice to have a pulpy sediment exactly like store brought but without preservative:)

Kok-Pom Punch

Shake up your summer party with the nonalcoholic drinks with the seasonal fruit"Kokum" ,naturally tangy fruit lends a juicy crispness, while light orange.pomegranate  and ginger add a punch of flavor,which never fails to refresh and satisfy. I really like the tartness of citrus fruits – any excuse to use lemon and limes. I used an equal mix of fresh pomegranate juice, kokum orange,lemon and tomato juice  to keep that lovely burnt blood red that resembles the colour of red wine.

 

 

 Most punch recipes cater to a single crowd: drinkers or non-drinkers. This one is delicious either way. Whether you fizz it up with champagne or mineral water, kokum-ginger punch will put a colorful sparkle in your celebrations.

Ingredients :

1. 1 liter Pure cold water
2. 1/2 cup sugar 
3. 1/4 cup pomegranate seeds
4. 1 orange
5. 1 tomato
6. Juice of 2 lemon
7. 1tbsp kokum syrup or soak 10 sun dried kokum fruits in warm water and us it
8. A small piece of ginger,crushed
9. Few pieces of crushed ice

Method:

• Place your fruit pieces and sugar into your blender and add about 2 cups of pure cold water.
•  Put the lid on the blender. Blend the mixture on the medium setting for several seconds. Stop the blender and put the setting on the high setting. Add crushed ice.Blend for several seconds on high until the juice is the desired consistency.
• Add more water as needed, and continue to blend for a few more seconds if necessary. 
• Separate the juice from the pulp by pouring the juice through a mesh strainer or cheesecloth into a container -- if you want pure juice -- and then discard the pulp. Serve your juice immediately or store it in the refrigerator in an airtight container for no longer than 10-12 hours to minimize loss of nutrients.