4 Tbsp -lemon juice
2- Glass water
Few fresh Mint leaves
2 cups- Sugar
2 tsp – Lemon essence
1 tsp -Cardamom powder
Wash the lemons and squeeze the juice.
Store the lemon juice in a steel container and keep in fridge.
In a heavy bottomed steel vessel mix the sugar and water.
Boil on a medium flame stirring continuously.
After a boil, add 2 -3 tbsp of lemon juice.
Continue boiling till 2 more boils.
Remove from heat and cool completely.
Add the lemon juice and mix well.
Strain the syrup.
Add the essence, colour and preservative.
Pour into dry sterilised bottles.
Pour 3-4 tbsp lemon squash in a tall glass and add sufficient water and crushed ice.
Garnish with finely chopped mint leaves and a dash of rock salt if you like.