Pairs well with Homemade Lemon Squash
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Homemade Lemon Squash
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A zesty, cool, and citrusy homemade lemon squash drink perfect for refreshing summer moments.
00:12:00 total
Serves 4
easy
Drink
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Ingredients
- sugar - 1 kg (measure 1 kg)
- water - 600 ml (measure 600 ml)
- lemon peel - 1 (from 1 lemon)
- Himalayan pink salt - 1 tsp (measure 1 teaspoon)
- lemon essence - 1/4 tsp (optional, measure 1/4 teaspoon)
- yellow food color - 4-5 drops (optional, 4-5 drops)
- lemon juice - 1.5 cups (freshly squeezed, about 1 and 1/2 cups)
- ice cubes - watch the video to see (for serving)
- lemon slices - watch the video to see (for garnish)
- mint leaves (podina) - watch the video to see (for garnish)
Instructions
- Prepare sugar syrup: In a cooking pot, add sugar and water. Turn on the flame and mix well. Bring it to a boil and cook on medium flame until sugar is dissolved, about 8-10 minutes.
- Add flavorings: Add lemon peel, Himalayan pink salt, lemon essence (if using), and yellow food color (if using). Mix well and cook on medium flame for 2 minutes.
- Cool syrup: Remove the lemon peel and let the syrup cool completely.
- Mix lemon juice: In a jug, squeeze fresh lemon juice and add it into the cooled sugar syrup. Mix well.
- Store syrup: Store the prepared lemon squash syrup in the refrigerator. It can be kept for up to 2 months. Yield is approximately 1 litre.
- Serve: In a serving glass, add ice cubes, 1/4 cup of lemon squash syrup, and 3/4 cup water. Stir well. Garnish with lemon slices and mint leaves, then serve.
