Wash the orange thoroughly with water and dry up with a towel.
Cut the oranges horizontally.
Separate the pulp of oranges and its peels with the help of a spoon.
Soak the peel of 5 oranges into the water for about 15 minutes.
Put the pulp of oranges into a blending jar to take out the juices.
Very Lightly blend it. (Don't blend too long because seeds are inside the pulp and too long blending can make the juice bitter in taste.)
Strain the orange juice.
Squeeze out the excess juice by lightly pressing on the pulp with the help of a spoon and keep aside.
Scrape out the inner white part of the soaked orange peels with the help of a spoon.
Now boil these orange peels till it becomes soft and then allow to cool.
To make sugar syrup, add 400 gram sugar and 500 ml water in a kadhai/ saucepan and Cook the sugar solution on a high heat till the sugar disolve into the water.
Reduce the heat to medium and boil the sugar solution for another 10 minutes and turn off the gas, allow to cool completely.
After cooling down the boiled orange peels, grind it in a grinding jar and make a smooth paste.
Now add the orange juice, lemon juice and orange peel paste to the sugar syrup at room temperature and mix together.
Strain the mixture.
The orange squash is ready to serve without any preservatives.
At this time, I have added a pinch of orange food colour (this is totally optional).
Store in a glass bottle and you can use it for 2-3 weeks if it is kept in refrigerator.
For one serving, add the orange squash 1/3 portion of a serving glass.
Add 1 teaspoon sugar.
Add 1/4 teaspoon black salt powder (optional).
Add 1/4 teaspoon chat masala (optional).
Add chilled water 2/3 portion of the serving glass and mix till the sugar dissolves into the mixture (instead of chilled water you also can use chilled sada water).
Add ice cubes and serve.