lemon squash | lemon drink (without preservatives)

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Lemon squash recipe with step by step photos – This is an easy DIY homemade lemon squash drink without any preservatives or additives.

lemon squash recipe, lemon squash recipe

So with the summers welcoming us, squashes and beverages make frequent appearances at home. Every year, during summers, I prepare squashes and syrups. Last year I had made Orange squashSandalwood syrup, Khus syrup. this year I made lemon squash.

This lemon squash recipe is from my home science notes and I changed a few things like the proportions, not adding citric acid and sodium benzoate. I have spiced the squash with cardamom powder and saffron. But they are optional and you can skip them.

For the sugar, I have used organic unrefined cane sugar. You can use regular white sugar also.

Lemon squash makes for a cooling summer drink. Serve the squash syrup stirred with some chilled water or add ice cubes. You can also add soaked Sabja seeds (sweet basil seeds) in the lemon drink.

How to make lemon squash

1. First, in a pan or saucepan, take 1 cup of water and 500 grams sugar (about 2 cups heaped sugar).

sugar water for lemon squash recipe

2. Keep this sugar-water solution on a low flame. Stir so that the sugar dissolves.

sugar water mixture for lemon squash recipe

3. When all the sugar has dissolved switch off the flame. The solution will be sticky when you touch it. You can also heat the sugar solution till ½ string or 1 string consistency. I cooked till ½ string consistency.

sugar solution for lemon squash recipe

4. The next step will be to filter the sugar solution of its impurities. Line a bowl with a strainer that has been lined with a muslin cloth or a thin cotton kitchen towel.

muslin cloth for lemon squash recipe

5. Now pour the hot sugar solution carefully through the muslin lined strainer into the bowl.

sugar solution for lemon squash recipe

6. Here’s the collected sugar syrup in the bowl. Let this filtered sugar solution become lukewarm or come at room temperature.

making lemon squash recipe

7. Then rinse the lemons well in water. Halve all of them. 500 grams of lemons are used. Roughly 10 to 12 medium-sized lemons. Pic does not show all the lemons.

lemons for lemon squash recipe

8. With a lemon squeezer, extract juice from each halved lemon in a bowl or mug.

lemon juice for lemon squash recipe

9. From 500 grams lemons, I got 1 cup of lemon juice.

lemon juice for lemon squash recipe

10. If there are small seeds in the lemon juice, then filter it through a tea strainer.

making lemon squash recipe

11. powder seeds of 8 to 9 green cardamoms and ½ tsp saffron in a mortar-pestle. Keep aside. Both cardamom and saffron are optional.

saffron for lemon squash recipe

12. Now add the lemon juice to the sugar syrup. The sugar syrup should be lukewarm or at room temperature when you add the lemon juice.

making lemon squash recipe

13. Add powdered cardamom and saffron.

cardamom for lemon squash recipe

14. Stir very well.

stir lemon squash recipe

15. Now pour the lemon squash in a sterilized glass bottle or jar. Close the lid tightly and refrigerate. The yield is about 750 ml of squash and stays good for a month in the Refrigerator. Do check the Notes below in the recipe details on how to sterilize glass jar. us a good quality glass jar or bottle so that it does not crack while sterilizing.

homemade lemon squash recipe

16. When preparing the lemon squash drink, add 3 to 4 tbsp of the squash in a glass and add water. Stir and serve. You can also add ice cubes in the drink or make the drink with chilled water.

homemade lemon squash recipe, lemon squash recipe
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lemon squash recipe

lemon squash

4.79 from 14 votes
Lemon squash is an easy diy lemon drink made without preservatives and additives.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Cuisine World
Course: Beverages
Diet: Vegan
Difficulty Level: Easy

Servings 750 ml
Units

Ingredients

  • 500 grams lemons or 10 to 12 lemons or 1 cup lemon juice
  • 1 cup water
  • 500 grams or 2 heaped cups of organic unrefined cane sugar or regular sugar or raw sugar
  • ½ teaspoon saffron - crushed (optional)
  • 8 to 9 green cardamoms - crushed or 1 teaspoon cardamom powder (optional)

Instructions

  • First in a pan or sauce pan, take 1 cup water and 500 grams sugar.
  • Keep this sugar-water solution on a low flame. Stir so that the sugar dissolves. The solution will be sticky when you touch it.
  • When all the sugar has dissolved switch off the flame. You can also heat the sugar solution till 1/2 string or 1 string consistency.
  • Next step will be to filter the sugar solution of its impurities. Line a bowl with a strainer. Line the strainer with a muslin cloth.
  • Now pour the hot sugar solution carefully through the muslin lined strainer into the bowl.
  • Here's the collected sugar syrup in the bowl. Let this filtered sugar solution become lukewarm or come down to room temperature.
  • Then rinse the lemons well in water. Halve them.
  • With a lemon squeezer, extract juice from each half in a bowl or mug.
  • From 500 grams lemons, I got 1 cup lemon juice.
  • If there are small seeds in the lemon juice, then filter it through a tea strainer.
  • Powder seeds of 8 to 9 cardamoms and 1/2 tsp saffron/kesar in a mortar-pestle. Keep aside.
  • Now add the lemon juice to the sugar syrup. The sugar syrup should be lukewarm or at room temperature when you add the lemon juice.
  • Add the powdered cardamom and saffron. Stir very well.
  • Now pour the lemon squash in a sterilized bottle or jar. Close the lid tightly and refrigerate.
  • When preparing the lemon squash drink, add 3 to 4 tbsp of the squash in a glass and add water. Stir and serve. You can also add ice cubes in the drink or make the drink with chilled water.

Notes

For sterilizing the glass jar - boil water in a pot. Place the glass jar in the boiling water. Also add the lid separately (make sure the lid is not made of plastic). Sterilize them in the boiling water for 8 to 10 minutes. Remove carefully with a pair of tongs and allow them to dry naturally.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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41 Comments

  1. Hi,I’ll try this lemon squash . As it does not have any preservatives ,for how much time can we keep it So that it’s taste does not change whenever we make it.? N is it to be kept in fridge or can it be kept outside in room temperature? Thanks!

  2. I made this recipe since I had guests at home. Believe me it was a super duper HIT. I couldn’t believe that I’ve made a preservative free squash and without any changes in the taste!! It was such a great hit at home that I packed my aunt a bottle of squash…. I’m so happy… my happiness is cos of you. Thanks a ton….5 stars

    1. thanks a ton preethi and also for sharing your experience. good to know and am glad 🙂

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