Pineapple Squash

One of the things that you could do when you get home a Pineapple that is a bit sour – Make a Pineapple Squash. Store the squash in the refrigerator. When your kid/s are back from play, throw in some ice cubes in a glass. Pour some squash and top with water. Done ! Done ! Thank You Mom !

Yield: 500 ml Concentrate

Prep. Time: 15 Mins.

Cooking Time: 30 to 35 Mins

Ingredients:

• Pineapple (skinned, cubed) – 750 gms (cleaned)
• Sugar – 350 gms
• Citric Acid – ¼ tsp. (optional)
• Lemon Yellow Food Colour – 2 to 3 drops (optional)

Step 1:     Take the pineapple chunks in a pressure cooker and add 250 ml water. Pressure cook on high heat for 5 to 6 whistles. Then switch off the heat and allow to cool (see notes below).

Step 2:     When the pineapple has cooled, puree it along with the liquids. Take the puree in a bowl and add the food colour.

Step 3:     Next take 200 ml water in another vessel and add the sugar. Let the sugar water come to a boil and let it continue boiling for 5 to 7 minutes on medium heat. Stir in between.

Step 4:     Now add the pineapple puree, mix and let the mixture come to a boil again on medium heat.

Step 5:     Add the citric acid and continue boiling for 2 to 3 minutes whilst stirring. Switch off the heat.

Step 6:     Cool and strain using a fine mesh / coffee strainer. Bottle and store in the refrigerator.

Notes:

• To cook the pineapple without pressure cooker – cook covered on medium heat for 15 to 20 minutes.
• You could skip straining the squash. But I feel it irritates the throat if it is not strained.