lemon squash

lemon squash


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.

Mix well.

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.

To serve:

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.