Pineapple Squash

Kerala Style preserved Pineapple Syrup

Ingrediants

1. Ripe Pineapple - 3 no. ( 1/2 Kg each )
2. Sugar 
3. Citric Acid ( or Lime Juice ) - 1 Teaspoon
4. Pineapple Essence - 1 Teaspoon ( optional for aroma )
5. Yellow Food Color - 1/2 A Pinch

Preparation

Cut and blend the pineapple with very little water in the mixer. Boil it till the bubbles on the top disappear ( around 15 minutes ). Strain the juice using a big strainer ( 'arippa' ) and cloth. Take the same number of cups of sugar as the number cups of strained juice. Boil the sugar adding one cup of water in another bowl. Strain the boild sugar using a smaller strainer to remove any impurity. Mix with the strained juice and boil again. After cooling down , take a spoon of the syrup and dissolve the citric acid in it and then mix it well with the rest of the syrup. Do the same for the color and the essence.

Notes

Grape squash can also be made the same way, instead of essence use 'Tonovin' and Citric Acid is not required.