Plum Squash Recipe


    • 500 gm plums
    • 3 cups sugar( approx)
    • Water
    • 1 tbsp lemon juice


  1. Wash and dry the  plums. Cut and remove the stones. There is no need to peel the fruit.
  2. Make a  purée and strain the juice through a sieve.
  3. Now take the weight of this purée. Take the same weight of sugar and water to puree.

Tip: The easy way of weighing is to take 2 bowls of the same size. Pour the purée in 1 and  in the other an equal quantity of sugar. Place the sugar in a pan. Then fill the bowl with the same quantity of water and add this to the pan of sugar.

  1. Allow the water and sugar mixture to boil well.
  2. Add the juice of one lemon. Lemon juice will enhance the taste of  the squash and also the sugar will not crystallise.
  3. Take the mixture off the heat and let it cool.
  4. When the sugar syrup cools down, add the plum purée.
  5. This is a concentrate and is diluted with water for use. Use 40 ml of this for a glass of squash ( or dilute as per personal taste).
  6. Store in sterilised bottles in the refrigerator. If refrigerated properly, the squash can last up to 1 month. This can also be stored in the freezer.