Type of fruit drink Percentage of fruit needed in drink Description Fruit juice 100% Largely regulated throughout the world; 'juice' is often protected to be used for only 100% fruit. Fruit juice concentrate 100% Water removed from fruit juice by heating or freezing. Fruit nectar 30% Mixture of fruit pulp, sugar and water which is consumed as 'one shot'. Fruit punch 25% A mixture of fruit juices. Contains around 65% sugar. Fruit squash 25% Produced using strained fruit juice, 45% sugar and preservatives. Fruit drink 10% Fruit is liquefied and water added. Fruit cordial 0% All 'suspended matter' is eliminated by filtration or clarification. and therefore appears clear This type of drink, if described as 'flavoured,' may not have any amount of fruit. Carbonated fruit drink - Carbon dioxide added to fruit drink. Fruit sherbet - Cooled drink of sweetened diluted fruit juice. Fruit syrup - 1 fruit crushed into puree and left to ferment. Is then heated with sugar to create syrup.
Type of fruit drink Percentage of fruit needed in drink Description Fruit juice 100% Largely regulated throughout the world; 'juice' is often protected to be used for only 100% fruit. Fruit juice concentrate 100% Water removed from fruit juice by heating or freezing. Fruit nectar 30% Mixture of fruit pulp, sugar and water which is consumed as 'one shot'. Fruit punch 25% A mixture of fruit juices. Contains around 65% sugar. Fruit squash 25% Produced using strained fruit juice, 45% sugar and preservatives. Fruit drink 10% Fruit is liquefied and water added. Fruit cordial 0% All 'suspended matter' is eliminated by filtration or clarification. and therefore appears clear This type of drink, if described as 'flavoured,' may not have any amount of fruit. Carbonated fruit drink - Carbon dioxide added to fruit drink. Fruit sherbet - Cooled drink of sweetened diluted fruit juice. Fruit syrup - 1 fruit crushed into puree and left to ferment. Is then heated with sugar to create syrup.