lemon squash | lemon drink (without preservatives)

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

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 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. 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).

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. 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.

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 temperature.

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.

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 of 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 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 powdered cardamom and saffron.

14. Stir 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.

If you are looking for more Beverages then do check:

• Lassi recipe
• Jal jeera
• Mango lassi
• Neer mor
• Cold coffee

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

lemon squash

4.8 from 15 votes

By Dassana Amit

Lemon squash is an easy diy lemon drink made without preservatives and additives.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

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Cuisine World

Course: Beverages

Diet: Vegan

Difficulty Level: Easy

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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)

Cook ModePrevent your screen from going dark while making the recipe

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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