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What is this?? Does anyone who drinks squash recognise this as an honest or fair representation of what undilute and dilute squash looks like? The colours are 'off' there are 'bits' floating in it. The bottle on the far right has some sort of blood like splatter in the bottle. This looks like some homemade attempt at making squash by someone without any knowledge of how to do it - gone wrong. Why does it appear the bottle are sweating? Just have a picture of a glass with the rough amount of undiluted and another with it diluted and use orange or apple & blackcurrant.
They both refer to the same kind of drink. I'm not going to merge it yet, but I'm tagging it for now. The Cordial disambiguation page will also have to be altered. -- Kgaughan 06:22, 31 October 2006 (UTC)
You absolutely cannot merge medicinal cordial into squash! They are not even close to similar. It would be like merging whisky and bread, just because both are made from grains. Doubtless they have a merged history at some point but they couldn't be confused now. I'm removing the tag. Grace Note 10:38, 12 January 2007 (UTC)
When sorting out the different meanings of squash, I attempted to find out the difference between squash and cordial, and couldn't find any definitive answer because, The claim that
has been made by 193.130.87.58. Since all the other definitions have been vague, and there is no context for the claim, I'd like a reference, particularly as meanings seem to vary around the world. Maybe this is just the legal definition in one country? Maybe it *is* a commonly accepted definition, but it needs clarifying. Thanks. Fourohfour 10:27, 20 November 2006 (UTC)
I'm not sure if the term 'Squash' exists at all in Australia as a syrup (Its used to describe carbonated lemon drinks). Could it be that Squash is the UK variant, and cordial is more dominant in Australia / NZ? Clovis Sangrail ( talk) 08:10, 16 June 2009 (UTC)
Maybe so, but is that the intention? I mean, you could dilute it with whisky or sulphuric acid, but so what? I'd also point out that diluting it with lemonade would likely result in more strength/sweetness than would diluting it with water, since the lemonade already includes sugar and flavouring. But the bottles don't mention this "use" at all. Fourohfour 14:19, 30 December 2006 (UTC)
I agree. Unless we can find a source that specifically notes this, it should be cut. Grace Note 10:42, 12 January 2007 (UTC)
I'm a bit concerned about the use of the word 'syrup' here. Most squash, in the UK at least, is not viscous as one would expect from a syrup (contrast fruit syrups popular elsewhere in Europe). Sugar-free squash is also popular, which doesn't seem to jibe with the use of the word 'syrup' (usually implying sugar syrup) at all. Maybe the word 'concentrate' would be better? 86.90.244.119 19:09, 13 January 2007 (UTC)
I'm in America, so as far as I know we don't have the drink here. Is it something you could liken to our Kool-Aid, or is it different? -- Col.clawhammer 09:01, 14 June 2007 (UTC)
Did anyone realize that the article does not actually say that orange squash is made from oranges and lemon squash from lemons? Seems like an important bit of information. The whole article is poorly written and makes all kinds of assumptions about what the reader already knows. It needs a complete rewrite by someone who has a bit more cosmopolitan view of what real information is. This one is vague, non-informative about essential matters and is generally a failure.
Agreed. The essential ingredients are water, fruit juice, sugar (or sweeteners) and citric acid.
"Squash, such as lemon squash made from lemons and orange squash made from oranges, is a juice-based drink popular in much of the world." That might make a better lead.
The article also left out the vitally important detail that people frequently make their own squash at home from the fruit itself, and that restaurants (or food service providers, at least) sometimes serve squash made from actual fruit. It's as if real people do not exist without a corporation making a profit selling them something in a package. Halfelven ( talk) 01:08, 18 March 2011 (UTC)
You can also make squash drinks out of other fruits - although lemons and oranges are the most common (limes make lime cordial, for some reason they don't use the term squash there?), there is also blackcurrant squash made with blackcurrants, pineapple squash with you guessed it pineapples (I've also seen Orange & Pineapple as a combination), and even using the actual squash fruit - that's where it gets confusing, because then what you have is a drink called Squash Squash (yes really) KoopaCooper ( talk) 19:13, 9 December 2017 (UTC)
In France it is common place to find that cordial is of a greater strength than squash. I would always recommend concoting a provisional mix to make sure one has used the optimal ratios for the beverage in question. As you were AS x
Squash in Australia is normally a fizzy, cloudy lemon flavoured drink (sometimes referred to as lemon squash or club squash). Non carbonated flavoured drink concentrates are known as cordial (eg orange, raspberry, tropical fruits cordial...). Ozdaren ( talk) 12:20, 15 July 2011 (UTC)
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Apart from being hard to read as it's just a long block of text, I seriously doubt the relevance or accuracy of most of the claims made.
The vitamin content of something that uses less juice shouldn't be listed as disadvantage - neither the lower content of sugar, which is the main reason for making it low-sugar in the first place.
Does anyone seriously count a fruity drink towards the daily recommended fruits/vegetables? I've heard this reason with regard to smoothies, but at least those are 100% fruit (or should be, I think?).
Also, the (far too large) part about artificional sweeteeners looks wrong to me. I've yet to see a convincing argument why artificial sweeteners should cause a craving for sweetness (I've heard about it being used for pig farming - they simply prefer sweet food, as do we).
The warning about Aspartame is, in my opinion, partly wrong and partly too much. Mentioning of phenylalanine is OK, but it's on every label anyway, I think. (It is in Europe, at least).
Maybe I picked the wrong template? Was my first time, wasn't sure what to use. First impulse was to delete it, but who says I'm right on all accounts?...
--
Cyberman TM (
talk)
09:02, 30 November 2011 (UTC)
By this definition, wouldn't MiO be a squash? MiO is pretty popular in America, we just don't call that kind of thing a squash, we just call it MiO, in the same way that people usually refer to searching the internet as "to google" even though you might be using bing or yahoo or another search engine... 67.4.226.55 ( talk) 01:02, 20 August 2012 (UTC)
The article currently claims that squash is popular in Scandinavia, referring to a similar product known as "saft" or "saftevand" in Scandinavian languages. It should be pointed out, however, that in order for a product to be labeled 'saft' in Norway it has to contain at least 50% juice (by weight), which means it is arguably a different product, since my understanding is that there are no similar juice content requirements for squash. On the other hand, requirements are not as stringent in other Scandinavian countries and in colloquial Norwegian any fruit-flavored concentrated syrup diluted with water before consumption is typically called 'saft'. As such, I am not sure whether this really requires further clarification in the article, so I would like to get some opinions before I go ahead and change anything. Maitreya ( talk) 11:12, 20 September 2012 (UTC)
"Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are made with two parts concentrate."
"When your squash is twice as strong, you use twice as much."
Hmm. — Preceding unsigned comment added by 131.227.224.63 ( talk) 15:29, 2 March 2013 (UTC)
Package information on Tesco Double-Strength Whole Lemon Squash suggests one part concentrate to nine parts water.
"Traditional cordials" is too vague, and could even mean alcoholic drinks. I'm not aware that 'cordial' is more concentrated than standard squash concentrate. I associate cordials with poor-quality squash concentrate used as a flavouring or for dilution to squash in licenced bars. The reference to cordials might just be edited out?
Double-concentrate is not perceptibly thicker, that is, glutinous or opaque.
Jivingfrog ( talk) 14:23, 22 January 2015 (UTC)
Is it just me, or is the 'Advertising' section entirely superfluous? Most of the advertising methods listed therein can be applied to virtually any product, and are not specific to squash marketing. 193.169.217.73 ( talk) 19:01, 17 June 2014 (UTC)
Barley Water is distinct from (or a subset of) squash. It does not contain only the ingredients stated, but also finely ground barley solids. Culturally it is associated with the Wimbledon tennis championships in the UK, via sponsorship and consumption as an energy drink. Jivingfrog ( talk) 13:53, 22 January 2015 (UTC)
'"Cordial", "dilute juice", and "squash" are similar products'
- is this the same as "dilutin' juice" in the earlier section? Is it also called "diluting juice"? I that some sources refer to "dilutables" to mean squash concentrates - http://www.thegrocer.co.uk/home/topics/dilutables-makeover/67723.article
"Squash should not sometimes simply be called "dilute" because it must be drunk neat."
- I can't make sense of this. - I don't think it's the job of Wikipedia to have an opinion on what people should call things, though it's fine to quote a source with such an opinion. - If sources use different terminology (dilute, diluting, dilutable), creating confusion, I think it's legitimate to clarify that.
Jivingfrog (
talk)
14:56, 22 January 2015 (UTC)
Quote from the article on Liqueur:
In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps.[3][4] This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated soft drink.
This article should be edited accordingly. Oaklandguy ( talk) 18:31, 5 June 2021 (UTC)
This is the
talk page for discussing improvements to the
Squash (drink) article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||
|
![]() | This article is written in British English, which has its own spelling conventions (colour, travelled, centre, defence, artefact, analyse) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus. |
What is this?? Does anyone who drinks squash recognise this as an honest or fair representation of what undilute and dilute squash looks like? The colours are 'off' there are 'bits' floating in it. The bottle on the far right has some sort of blood like splatter in the bottle. This looks like some homemade attempt at making squash by someone without any knowledge of how to do it - gone wrong. Why does it appear the bottle are sweating? Just have a picture of a glass with the rough amount of undiluted and another with it diluted and use orange or apple & blackcurrant.
They both refer to the same kind of drink. I'm not going to merge it yet, but I'm tagging it for now. The Cordial disambiguation page will also have to be altered. -- Kgaughan 06:22, 31 October 2006 (UTC)
You absolutely cannot merge medicinal cordial into squash! They are not even close to similar. It would be like merging whisky and bread, just because both are made from grains. Doubtless they have a merged history at some point but they couldn't be confused now. I'm removing the tag. Grace Note 10:38, 12 January 2007 (UTC)
When sorting out the different meanings of squash, I attempted to find out the difference between squash and cordial, and couldn't find any definitive answer because, The claim that
has been made by 193.130.87.58. Since all the other definitions have been vague, and there is no context for the claim, I'd like a reference, particularly as meanings seem to vary around the world. Maybe this is just the legal definition in one country? Maybe it *is* a commonly accepted definition, but it needs clarifying. Thanks. Fourohfour 10:27, 20 November 2006 (UTC)
I'm not sure if the term 'Squash' exists at all in Australia as a syrup (Its used to describe carbonated lemon drinks). Could it be that Squash is the UK variant, and cordial is more dominant in Australia / NZ? Clovis Sangrail ( talk) 08:10, 16 June 2009 (UTC)
Maybe so, but is that the intention? I mean, you could dilute it with whisky or sulphuric acid, but so what? I'd also point out that diluting it with lemonade would likely result in more strength/sweetness than would diluting it with water, since the lemonade already includes sugar and flavouring. But the bottles don't mention this "use" at all. Fourohfour 14:19, 30 December 2006 (UTC)
I agree. Unless we can find a source that specifically notes this, it should be cut. Grace Note 10:42, 12 January 2007 (UTC)
I'm a bit concerned about the use of the word 'syrup' here. Most squash, in the UK at least, is not viscous as one would expect from a syrup (contrast fruit syrups popular elsewhere in Europe). Sugar-free squash is also popular, which doesn't seem to jibe with the use of the word 'syrup' (usually implying sugar syrup) at all. Maybe the word 'concentrate' would be better? 86.90.244.119 19:09, 13 January 2007 (UTC)
I'm in America, so as far as I know we don't have the drink here. Is it something you could liken to our Kool-Aid, or is it different? -- Col.clawhammer 09:01, 14 June 2007 (UTC)
Did anyone realize that the article does not actually say that orange squash is made from oranges and lemon squash from lemons? Seems like an important bit of information. The whole article is poorly written and makes all kinds of assumptions about what the reader already knows. It needs a complete rewrite by someone who has a bit more cosmopolitan view of what real information is. This one is vague, non-informative about essential matters and is generally a failure.
Agreed. The essential ingredients are water, fruit juice, sugar (or sweeteners) and citric acid.
"Squash, such as lemon squash made from lemons and orange squash made from oranges, is a juice-based drink popular in much of the world." That might make a better lead.
The article also left out the vitally important detail that people frequently make their own squash at home from the fruit itself, and that restaurants (or food service providers, at least) sometimes serve squash made from actual fruit. It's as if real people do not exist without a corporation making a profit selling them something in a package. Halfelven ( talk) 01:08, 18 March 2011 (UTC)
You can also make squash drinks out of other fruits - although lemons and oranges are the most common (limes make lime cordial, for some reason they don't use the term squash there?), there is also blackcurrant squash made with blackcurrants, pineapple squash with you guessed it pineapples (I've also seen Orange & Pineapple as a combination), and even using the actual squash fruit - that's where it gets confusing, because then what you have is a drink called Squash Squash (yes really) KoopaCooper ( talk) 19:13, 9 December 2017 (UTC)
In France it is common place to find that cordial is of a greater strength than squash. I would always recommend concoting a provisional mix to make sure one has used the optimal ratios for the beverage in question. As you were AS x
Squash in Australia is normally a fizzy, cloudy lemon flavoured drink (sometimes referred to as lemon squash or club squash). Non carbonated flavoured drink concentrates are known as cordial (eg orange, raspberry, tropical fruits cordial...). Ozdaren ( talk) 12:20, 15 July 2011 (UTC)
![]() |
An image used in this article,
File:Coop squash advert.jpg, has been nominated for deletion at
Wikimedia Commons in the following category: Deletion requests August 2011
|
A discussion will now take place over on Commons about whether to remove the file. If you feel the deletion can be contested then please do so (
commons:COM:SPEEDY has further information). Otherwise consider finding a replacement image before deletion occurs.
This notification is provided by a Bot -- CommonsNotificationBot ( talk) 15:41, 1 August 2011 (UTC) |
Apart from being hard to read as it's just a long block of text, I seriously doubt the relevance or accuracy of most of the claims made.
The vitamin content of something that uses less juice shouldn't be listed as disadvantage - neither the lower content of sugar, which is the main reason for making it low-sugar in the first place.
Does anyone seriously count a fruity drink towards the daily recommended fruits/vegetables? I've heard this reason with regard to smoothies, but at least those are 100% fruit (or should be, I think?).
Also, the (far too large) part about artificional sweeteeners looks wrong to me. I've yet to see a convincing argument why artificial sweeteners should cause a craving for sweetness (I've heard about it being used for pig farming - they simply prefer sweet food, as do we).
The warning about Aspartame is, in my opinion, partly wrong and partly too much. Mentioning of phenylalanine is OK, but it's on every label anyway, I think. (It is in Europe, at least).
Maybe I picked the wrong template? Was my first time, wasn't sure what to use. First impulse was to delete it, but who says I'm right on all accounts?...
--
Cyberman TM (
talk)
09:02, 30 November 2011 (UTC)
By this definition, wouldn't MiO be a squash? MiO is pretty popular in America, we just don't call that kind of thing a squash, we just call it MiO, in the same way that people usually refer to searching the internet as "to google" even though you might be using bing or yahoo or another search engine... 67.4.226.55 ( talk) 01:02, 20 August 2012 (UTC)
The article currently claims that squash is popular in Scandinavia, referring to a similar product known as "saft" or "saftevand" in Scandinavian languages. It should be pointed out, however, that in order for a product to be labeled 'saft' in Norway it has to contain at least 50% juice (by weight), which means it is arguably a different product, since my understanding is that there are no similar juice content requirements for squash. On the other hand, requirements are not as stringent in other Scandinavian countries and in colloquial Norwegian any fruit-flavored concentrated syrup diluted with water before consumption is typically called 'saft'. As such, I am not sure whether this really requires further clarification in the article, so I would like to get some opinions before I go ahead and change anything. Maitreya ( talk) 11:12, 20 September 2012 (UTC)
"Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are made with two parts concentrate."
"When your squash is twice as strong, you use twice as much."
Hmm. — Preceding unsigned comment added by 131.227.224.63 ( talk) 15:29, 2 March 2013 (UTC)
Package information on Tesco Double-Strength Whole Lemon Squash suggests one part concentrate to nine parts water.
"Traditional cordials" is too vague, and could even mean alcoholic drinks. I'm not aware that 'cordial' is more concentrated than standard squash concentrate. I associate cordials with poor-quality squash concentrate used as a flavouring or for dilution to squash in licenced bars. The reference to cordials might just be edited out?
Double-concentrate is not perceptibly thicker, that is, glutinous or opaque.
Jivingfrog ( talk) 14:23, 22 January 2015 (UTC)
Is it just me, or is the 'Advertising' section entirely superfluous? Most of the advertising methods listed therein can be applied to virtually any product, and are not specific to squash marketing. 193.169.217.73 ( talk) 19:01, 17 June 2014 (UTC)
Barley Water is distinct from (or a subset of) squash. It does not contain only the ingredients stated, but also finely ground barley solids. Culturally it is associated with the Wimbledon tennis championships in the UK, via sponsorship and consumption as an energy drink. Jivingfrog ( talk) 13:53, 22 January 2015 (UTC)
'"Cordial", "dilute juice", and "squash" are similar products'
- is this the same as "dilutin' juice" in the earlier section? Is it also called "diluting juice"? I that some sources refer to "dilutables" to mean squash concentrates - http://www.thegrocer.co.uk/home/topics/dilutables-makeover/67723.article
"Squash should not sometimes simply be called "dilute" because it must be drunk neat."
- I can't make sense of this. - I don't think it's the job of Wikipedia to have an opinion on what people should call things, though it's fine to quote a source with such an opinion. - If sources use different terminology (dilute, diluting, dilutable), creating confusion, I think it's legitimate to clarify that.
Jivingfrog (
talk)
14:56, 22 January 2015 (UTC)
Quote from the article on Liqueur:
In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps.[3][4] This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a non-carbonated soft drink.
This article should be edited accordingly. Oaklandguy ( talk) 18:31, 5 June 2021 (UTC)