Is cordial stronger than squash? The definitive guide to dilution and flavour

December 12, 2025 •

3 min read

According to the Food and Agriculture Organization, fruit-based concentrates like cordials and squashes are popular globally, especially in the UK and Australia. A key distinction often misunderstood is whether cordial is stronger than squash, which primarily comes down to concentration levels and required dilution ratios.

Quick Summary

Cordial is typically stronger and thicker than squash, requiring a higher water-to-syrup ratio for dilution. Differences extend to ingredients, flavour intensity, and production methods, which all contribute to their distinct characteristics.

Key Points

Cordial is stronger: Cordial has a higher concentration of fruit extract and sugar compared to squash.
Higher dilution ratio: A typical cordial is diluted with more water than squash to balance its stronger flavour, often 1:9 or 1:10.
Lower dilution ratio: Standard squash typically uses a lower dilution ratio, such as 1:4 or 1:5.
Distinctive flavour: Cordials often have more complex and refined flavour profiles, sometimes incorporating herbal or floral notes.
Manufacturing differences: Cordial production often involves more thorough filtering for a clearer liquid, whereas squash can be cloudier.
Regional variation: Terminology can differ based on location; always check the label for exact product specifications.
Ingredient differences: Cordials often use traditional ingredients, while modern squashes may contain more artificial additives.

Understanding the Concentration Levels

At the heart of the debate is the fundamental difference in concentration. The terms "cordial" and "squash" are sometimes used interchangeably in certain regions, particularly in the UK, but traditionally refer to two distinct products.

Cordial: The Higher Concentrate

Cordials are known for being thicker and more concentrated than standard squashes. This is because they contain a higher proportion of fruit juice or extract relative to their overall liquid content, which often includes a high sugar level to act as a natural preservative. Traditional cordials are often made with a simple recipe of fruit extract, sugar, and water, sometimes with an added acidifier like citric acid for shelf stability. The typical dilution for a cordial is much higher than for a squash, with ratios often starting at 1 part cordial to 9 or even 10 parts water, depending on the desired strength and brand. The resulting flavour is often more intense and refined, which is why cordials are frequently used in cocktails and gourmet beverages.

Squash: The Everyday Diluting Juice

Squash, on the other hand, is a more common and often less expensive beverage concentrate. It is also made from fruit juice, sugar, and water, but the concentration of fruit is typically lower than in a cordial. According to industry standards in some regions, a squash may only contain a small percentage of fruit juice (sometimes as low as 5-10%), while higher-quality versions may contain around 30%. The lower concentration means it requires less water for dilution to achieve a pleasant flavour. Standard squash is often diluted at a ratio of 1 part squash to 4 or 5 parts water. This makes it a popular choice for daily, casual refreshment.

Key Differences in Production and Ingredients

Beyond concentration, the manufacturing process and ingredients also set these two drinks apart.

Production Methods

Cordial Production: The process for cordials, especially traditional ones, often involves more careful processing to achieve a clearer liquid. The fruit juice is typically filtered through a fine cloth to remove solids, resulting in the characteristic clarity of many cordials.
Squash Production: Squash production is generally less refined. The pulp and other solids are not always completely removed, which can give the final product a cloudier appearance. Modern squashes may also use a wider range of sweeteners and flavourings, especially in 'no added sugar' varieties.

Ingredient Variations

Cordial Ingredients: Traditional cordials often feature herbal and floral extracts, such as elderflower or ginger, alongside fruit bases. This can result in more complex and delicate flavour profiles.
Squash Ingredients: Standard squashes typically rely on more straightforward fruit flavours like orange, blackcurrant, and apple. Modern varieties often include artificial colours, sweeteners, and preservatives in more significant quantities than traditional cordials.

Comparison Table: Cordial vs. Squash


Feature	Cordial	Squash
Concentration	Higher	Lower
Dilution Ratio	1 part concentrate to 9+ parts water	1 part concentrate to 4-5 parts water
Flavour Intensity	More intense and often complex	Generally milder and more straightforward
Sweetness Level	Very sweet and often syrupy when undiluted	Sweet, but less syrupy as a concentrate
Clarity	Usually clear due to filtering	Often cloudy due to pulp content
Typical Use	Cocktails, gourmet drinks, intense flavour	Everyday refreshment, casual hydration

Navigating Regional Terminology

It is important to remember that terminology can vary significantly by region. For instance, in some parts of the UK, the word "cordial" might be used to describe any diluting juice. In other places, a cordial might refer to a non-alcoholic syrup, while in the US, the term often refers to a sweetened alcoholic liqueur. Always check the product label for the recommended dilution ratio to determine the true concentration, regardless of the name on the bottle. For the most authoritative information on specific products, consult the manufacturer's website or check a reputable food and drink guide.

Conclusion

In summary, yes, cordial is generally stronger than squash, requiring a significantly higher dilution ratio to achieve the correct balance of flavour. This difference is not just semantic; it reflects variations in manufacturing, ingredient quality, and overall concentration. Whether you prefer the intense, complex flavour of a cordial or the simpler, more refreshing taste of a standard squash, understanding these distinctions helps you make the perfect drink every time.

Optional Outbound Link

For more insights into the world of beverages and food science, check out the Consortium for Educational Communication's resources.

Frequently Asked Questions

The main difference is concentration. Cordial is a thicker, more concentrated syrup, whereas squash is less concentrated and more diluted from the outset, requiring a different mixing ratio.

Cordial requires more water for dilution. A traditional cordial can be mixed with up to nine or ten parts water, while standard squash usually only needs four or five parts.

While both are diluting juices, they cannot be used interchangeably without adjusting the recipe. Due to cordial's higher concentration, using the same amount as squash would result in an overpowering and overly sweet flavour.

Cordial's intense and complex flavour profile makes it an excellent ingredient for cocktails. Its high concentration means a small amount can deliver a powerful and refined flavour punch to a mixed drink.

'High juice' is a type of squash that contains a higher percentage of fruit juice than regular squash, but it is not typically as concentrated or thick as a traditional cordial.

The best way is to check the label for the recommended dilution ratio. A high ratio (e.g., 1:9 or 1:10) indicates a stronger concentrate like a cordial, while a lower ratio (e.g., 1:4 or 1:5) suggests a standard squash.

Yes, traditional cordials often feature more complex and unique flavourings, such as herbal or floral notes like elderflower. Standard squashes typically stick to more common fruit flavours.