Squash (drink)
A fruit-flavored syrup concentrate diluted with water before drinking.
Squash, known as dilute in Hiberno-English, diluting juice in Scottish English, and water juice in the Northern Isles of Scotland, is a non-alcoholic beverage concentrate used to make fruit-flavored drinks. It is typically mixed with water or carbonated water before consumption and is popular in the United Kingdom, Commonwealth countries, and parts of Europe, though not widely consumed in the United States.
- Type
- Non-alcoholic beverage concentrate
- Common flavors
- Citrus fruits, berries, elderflower, ginger
- Typical juice content
- 30% (average), ranging from 5–10% to 45% (high juice)
- Common preservatives
- Potassium sorbate, sulphites, sulphur dioxide
- Notable brands
- Britvic (Robinsons, MiWadi, Teisseire), Hamdard (Rooh Afza), Nichols (Vimto), Suntory (Ribena), Coca-Cola (Kia-Ora), Cottee's, Bickford's, Rasna, Prigat
Lore & Background
Squash is prepared by combining one part concentrate with four or five parts water, though double-strength squash and traditional cordials require nine parts water to one part concentrate. Some weaker concentrates are mixed with two or three parts water. The drink is often served still or carbonated and can be combined with alcohol to make cocktails. Traditional squashes in Britain are flavored with elderflower, orange, lemon, or blackcurrant, while raspberry and blackberry are popular in Eastern Europe, and currants are common in the Low Countries. Note that in British English, 'cordial' refers to a more concentrated, often non-fruit-based syrup that is diluted more heavily than squash, and the two terms are not synonymous.
Reader's Guide
Squash has been a staple beverage in British and Commonwealth households for generations, valued for its long shelf life due to high sugar content and preservatives. Its significance lies in its versatility: it can be tailored to taste by adjusting dilution, and it serves as a base for both non-alcoholic and alcoholic drinks. Modern squashes have evolved from simple three-ingredient cordials (sugar, juice or plant extract, water) to complex formulations including artificial sweeteners, colors, and flavorings. The term 'cordial' generally refers to thicker, stronger syrups requiring more dilution. Despite being colloquially called 'juice,' squash is not pure juice, with juice content varying widely from 5–10% in low-juice versions to 45% in high-juice products. The drink remains culturally important, with notable brands like Robinsons, Ribena, and Vimto dominating the market, and even appearing in unusual contexts—such as the London Zoo gorillas, one of whom consumed five liters of undiluted blackcurrant squash during an escape incident.
Did You Know?
- The gorillas at London Zoo are given squash to drink; in 2016, a silverback called Kumbuka drank five liters of undiluted blackcurrant cordial (not squash) from the keepers' area.
- High-juice squash contains up to 45% fruit juice, while low-juice versions may have as little as 5–10% juice and often state 'with real fruit juice' on the label.
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