lemon squash recipe with step by step photos- an easy diy homemade lemon squash without any preservatives or additives.

so with the summers welcoming us, squashes and beverages make frequent appearance at home. every year, during summers, i prepare squashes and syrups. last year i had made orange squash, sandalwood 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 as both are cooling to the body. 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 drink.

if you are looking for more beverages then do check sweet lassi, jaljeera, mango lassi, neer mor and cold coffee recipe.

easy lemon squash recipe below:

4.42 from 12 votes

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homemade lemon squash recipe

lemon squash recipe - easy diy lemon squash without preservatives and additives.

course beverages & drinks

cuisine world

prep time 15 minutes

cook time 10 minutes

total time 25 minutes

servings 750 ml

author dassana

ingredients (1 cup = 250 ml)

• 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 (kesar) - crushed (optional)
• 8 to 9 green cardamoms (chotti elachi) - crushed or 1 teaspoon cardamom powder (optional)

how to make homemade lemon squash recipe

1. first in a pan or sauce pan, take 1 cup water and 500 grams sugar.
2. keep this sugar-water solution on a low flame. stir so that the sugar dissolves. the solution will be sticky when you touch it.
3. 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.
4. 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.
5. now pour the hot sugar solution carefully through the muslin lined strainer into the bowl.
6. here's the collected sugar syrup in the bowl. let this filtered sugar solution become lukewarm or come down to a room temperature.
7. then rinse the lemons well in water. halve them.
8. with a lemon squeezer, extract juice from each half in a bowl or mug.
9. from 500 grams lemons, i got 1 cup lemon juice.
10. if there are small seeds in the lemon juice, then filter it through a tea strainer.
11. powder seeds of 8 to 9 cardamoms and 1/2 tsp saffron/kesar in a mortar-pestle. keep aside.
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.
13. add the powdered cardamom and saffron. stir the lemon squash very well.
14. now pour the lemon squash in a sterilized bottle or jar. close the lid tightly and refrigerate.
15. 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.

recipe 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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step by step homemade lemon squash recipe:

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

2. keep this sugar-water solution on a low flame. stir so that the sugar dissolves.

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.

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

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

6. here’s the collected sugar syrup in the bowl. let this filtered sugar solution become lukewarm or come at room tempeature.

7. then rinse the lemons well in water. halve all of them. 500 grams lemons are used. roughly 10 to 12 medium sized lemons. pic does not show all the lemons.

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

9. from 500 grams lemons, i got 1 cup lemon juice.

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

11. powder seeds of 8 to 9 green cardamoms and ½ tsp saffron/kesar in a mortar-pestle. keep aside. both cardamom and saffron are optional.

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.

13. add the powdered cardamom and saffron.

14. stir the lemon squash very well.

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.

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.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.