Skip to main content

Homemade Grape Squash/Grape Juice Recipe.

Homemade grape squash recipe, how to make grape squash.

grape squash

Grape squash is my treat for you today, I know most of you spend a lot of money on store-brought juices, squashes....kids love them and you just cannot say no right?? So today I am going to share my favorite squash; homemade grape squash-without any preservatives like sodium benzoate or color or even tonovin otherwise known as grape essence....

No artificial color,
No essence,
No preservatives,
No citric acid...

You might wonder how the juice got this much color without any artificial coloring right??? It is because there are different types of grapes; like as in, black grapes; there are sour ones, lighter color ones, sweeter ones, darker ones, seedless ones, and green ones. Not all grapes are suitable for squash, you have to ask the fruit vendor for the grapes which is specially used to make squashes or choose the sweeter and darker ones.



I hope you got a closer look at the grapes that I used to make this squash....darker ones. Here in Calicut you just have to ask the fruit vendor to give "squash walla grapes" and bingo! he weighs it and packs it in a flash.

So, now you might be wondering how I will preserve the juice without preservatives like sodium benzoate....the trick my mom used to do for that is; once the squash has come to room temperature, pour it in a steel tumbler or even good quality plastic container and put it in the freezer....all you have to do when you feel like having one is take 2 scoops of the frozen juice add little water and mix until there are no frozen lumps, then add the remaining water to make the juice....ta da

If you keep the squash in the fridge it will ferment in 2 or 3 days and you will have to throw it away or else you will have to add 1 tsp of sodium benzoate ouch! I hate to pump up my kids with preservatives and I know you also want it to be free of all the artificial colours, flavors, and preservatives.

I promise you that this is so easy to make that you will start loving me even more :) as always I believe in easy cooking and cooking is easy.


Homemade grape squash recipe, how to make grape squash, step by step pictures.
Author: Nisa Homey.
Ingredients:
Grapes: 1 kg
Sugar: 1 to 1-1/2 cups, remember the grapes are sweeter, you can also increase later if you would like to.
Lemon: 1.
Water: About 1 1/2 cup.

Method
Wash and clean the grapes and remove them from the stem, put it in a vessel preferably steel and pour water into it and add the sugar.

Bring it to a boil.....careful it will spill over!! Simmer the fire and let it stay on low flame for 20-25 min and in between stir it with a spoon....you can see the color beginning to change to red.

Switch off the fire after about 25 min, the syrup will be a little thick and see the color of the juice...You need to let the juice cool down....you can also check the sugar, if you feel like you need to add a bit more you can  about half a cup at this stage and just do not forget to stir with a spoon.

Once it is cool down put it in a blender, and pulse 1 or 2 times, the reason I am stressing on 1 or 2 times is we do not want the seeds to be grinded coz they will give out a sour taste....so remember just a pulse or two or three at the most.

After the pulse.....

Pour it into a sieve and press with a spoon....discard the skin and seeds......you will get this nice dark ruby colored syrup or squash. Now add in the juice of 1 lemon and mix well. Store in the freezer, and use as needed.



Pour little squash into a glass and add chilled water......Enjoy your homemade squash!!

Notes: You can add 2 tsp of tonovin (grape essence) if you feel that the flavor is less, but I did not use it.
If you like to store the juice at room temperature then you will need to add 1 tsp of sodium benzoate.
If you do not like to use lemon or is allergic to it you can add citric acid about 1 tsp.


"I have a good news to announce, some of you might have noticed a change in my url, yes I have my own domain now; www.nisahomey.com
thank you Prathima, Dassana, Radhika, and all the other friends and well wishers who helped me to make this happen."

Comments

  1. Looks so good, well presented and delectable clicks :)

    ReplyDelete
  2. Sqaush looks simply delicious and refreshing.
    Deepa

    ReplyDelete
  3. wow so handy to have this at home....nice colour

    ReplyDelete
  4. Definitely a super refreshing squash.

    ReplyDelete
  5. What beautiful juice! I bet is taste delicious! I missed being able to make my own grape juice this year. Some friends of mine had an abundance of grapes this year, but they ripened right in the middle of my kitchen remodel. Bummer! I'm envious of your beautiful grapes.

    ReplyDelete
  6. your blog is green and nature . Keep it up

    ReplyDelete
  7. Hw long does it stay good if we keep it in the freezer

    ReplyDelete
    Replies
    1. Jennita, in the freezer, it keeps good for pretty long as it is frozen, if in the fridge, it should last more than a week...hope this helps, thank you for stopping by!

      Delete
  8. I thank you. how many days should keep in freezer without chemicals. I mean expiry period

    ReplyDelete
  9. Vendors here at my place are not able to tell which grapes suit for squash. Can you please tell the difference in those grapes

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help