Step 1

First begin making the sugar syrup.

Step 2

Dissolve the sugar in water in a large saucepan or pot.

Step 3

Add lemon juice and stir. Let the sugar solution come to a boil.

Step 4

Lower the heat and simmer for 4 to 5 minutes till the sugar solution thickens a bit.

Step 5

You don't need any thread consistency.

Step 6

Just a slightly thick and sticky flowing sugar solution.

Step 7

Remove from the pan and let the solution become warm.

Step 8

Filter the sugar solution to remove the impurities.

Step 9

Let the sugar solution cool at room temperature.

Step 10

Crush saffron threads and add them to the warm sugar solution. This is an optional step.

Step 11

While the sugar solution is cooling, you sterilize the bottles and start making the orange juice.

Step 12

In a large pot, bring enough water to a boil so that your canning jar or bottle gets completely immersed in it.

Step 13

Place the glass jar in it and its lid separately in the hot water.

Step 14

Continue to boil for further 8 to 10 minutes.

Step 15

With the help of canning tongs or regular clean tongs, remove the jar and the lid and keep aside.

Step 16

Next, peel and chop the oranges. Remove the seeds.

Step 17

In a blender, add ⅓ or ½ portion of the oranges or as much as the capacity of your blender is. Blend till the oranges have been crushed finely.

Step 18

Then strain the orange juice through a juice strainer.

Step 19

Press the pulp with a spoon so that all the juice is strained away.

Step 20

Add the strained orange juice to the sugar syrup and stir to mix well.

Step 21

We need to add the orange juice immediately, so that it does not become bitter.

Step 22

Now work again juicing the oranges in batches and then adding them to the sugar syrup.

Step 23

You can also use an electric juicer to juice the oranges.

Step 24

Take 2 to 3 tablespoons of the orange squash in a cup or bowl.

Step 25

Stir in the potassium metabisulphite very well so that it is completely dissolved in the water.

Step 26

Add this preservative solution to the orange squash. Stir again and mix very well.

Step 27

Pour the orange squash in the sterilized jars or bottles.

Step 28

Close tightly with its lid and let is stay for some hours, about 3 to 4 hours outside at room temperature.

Step 29

Later refrigerate the orange squash jars or bottles.

Step 30

Let the orange squash sit for some days (about 3 to 4 days or a week) in the fridge and then you serve. The flavors improve after some days.

Step 31

Shake the jar or bottle before you use the orange squash.

Step 32

For one serving, stir ¼ to ⅓ part of the orange squash with ¾ or ⅔ parts of cold water or regular water.

Step 33

Add ice cubes if required and you can garnish with mint leaves or lemon slices.

Step 34

Serve the Orange Drink immediately.