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Jul 11, 2015

Mint Squash Recipe

Squash it just concentrated fruit juices. They are readily available in shops, you just need to add some water to have it..During my shopping, i come across lots of squash bottle but i have never picked one. It is because they are so simple to make at home, so why do you want to get it from stores..

Normally i make lemonsquash, pineapple squash at home often, but i dont add citric acid in them because i make a small batch of them. But this time i wanted to make it with citric acid because i just wanted a version of that in my blog. I made a batch of mint squash and pineapple squash and it was spot on..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Makes : 500 ml of crush


Mint Leaves - 4 cups packed (wash well)
Sugar - 2.5 cup
Citrid Acid / Lemon Salt- 1 tsp 
Water - 3 cups


Take citric acid in a bowl, add in spoonful of water and set aside so it melts.

Take mint leaves in a sauce pan, add in 1.5 cup of water and bring it to a boil. Now the leaves must be wilted down.

Now strain it, reserve the water. Take the strained leaves in a blender, add in 2 to 3 tblspn of sugar and add the reserved water to puree this. Pour this back into the reserved water. Wash the blender with another 1.5 cup of water and add it to the puree. Strain this whole thing.

Now Take the strained juice in a sauce pan, add in sugar and mix well.

Bring it to a boil. Simmer the flame and cook for 15 mins or so.

Now it must have got little syrupy. Add in the citric acid mix and mix well.

Let it cool. Store it in a air tight bottle and chill.

When serving, pour little syrup in a cup and top with icecold water and icecubes. Enjoy.

Take all your ingredients..There is nothing much, you need a bunch of mint leaves, sugar and citric acid..If you dont have that add lemon juice

this citric acid, it enhances the flavour of the squash, give that tangy taste and it preserves it..It is easily available in any big supermarkets..

Take 1 tsp of it

add little water and set aside so it melts

Now take mint leaves in a sauce pan

add in water

cook that till it is wilted

drain them

now take these leaves

add it to blender

add a spoonful of sugar to get it going..

add the cooking liquid to puree smoothly

now take the remaining cooking liquid

add the puree

i washed the blender with some water

mix well

now strain this whole thing

press to get as much liquid as possible

take this in a sauce pan

add in sugar

mix well

bring it to boil

simmer for 15 mins or so

now the syrup is done

it has to be little syrupy

add in the citric acid mix

Pour it into clean jar

when serving..add a little amount of the syrup in a cup

top with ice cold water

and few icecubes



  1. How long can this be stored in the refrigerator ?

  2. @Sandhyau can keep this for more than 4 to 6 months

  3. Aarathi your blog is simply awesome especially bachelor's and forced bachelor's(like me) it motivate us to cook our own food which is ofcourse healthier than outside food. Thanks a lot for your service....😀


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