Lemon Squash | Lemon Syrup (Without Preservatives)

Little question {that a} glass of water quenches our thirst like nothing else. However what if that water is jazzed up a bit, to make it extra attention-grabbing and flavorful to drink? It’s going to be thrilling as selection is the spice of life! So, presenting this Lemon Squash Recipe – a non-alcoholic, DIY sweetened lemon syrup focus which can be utilized to make chilled glasses of lemonade drink at house. This Lemon Squash is freed from any components and preservatives too.  

What’s a Squash

Any non-alcoholic concentrated syrup that’s used to make drinks is named a ‘squash.’ A squash is primarily fruity in taste and made with water, sugar or every other sugar substitute. Many conventional squashes even have natural extracts in them.  Lemon Squash is likely one of the hottest ones on the earth.  

When summers in India creep in, one of the simplest ways to chill our physique is with chilled glasses of do-it-yourself drinks that basically fulfill the thirst as properly. Right here, squashes take the award for the ‘greatest efficiency’ as they’re simple to make and may be ready in massive portions and saved for later use.

Extra on this Lemon Squash

Summers for me undoubtedly imply making ready batches of this non-alcoholic Lemon Squash and utilizing it to make cooling drinks each time I want to. Other than this, I even have recipes for Orange Squash, Sandalwood Syrup and Khus Syrup.

This Lemon Squash recipe may be very near my coronary heart as it’s from my cooking college. I’ve made a couple of modifications within the proportions and skipped the citric acid and sodium benzoate from the recipe to maintain it more healthy. This do-it-yourself syrup doesn’t have any components or preservatives added to it.  

This recipe has a refined taste of spices too from the cardamom powder and saffron added to it. To sweeten this Lemon Squash, I’ve used uncooked sugar. Common white sugar can be utilized too.

The only and best solution to serve this Lemon Squash is to dilute a portion in some chilled water and end it with ice cubes. To make it into a flowery drink, you possibly can add soaked Sabja Seeds (candy basil seeds), contemporary mint or basil too and taste it with lemongrass or ginger too.

Step-by-Step Information

The right way to make Lemon Squash

Make Sugar Syrup

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

2. Maintain this sugar-water answer on a low warmth. Stir in order that the sugar dissolves.

3. When all of the sugar has dissolved, proceed to simmer on a low warmth till you get a half string consistency within the syrup. Then change off the warmth. The syrup will likely be sticky once you contact it.

You too can warmth the sugar syrup until one string consistency. I cooked it until half string consistency.

Pressure Sugar Syrup

4. Let the sugar syrup cool a bit. Subsequent step is to filter the sugar syrup of its impurities.

Line a bowl with a strainer that has been lined with a muslin material or a skinny cotton kitchen towel.

5. Now pour the sugar syrup fastidiously by the muslin lined strainer into the bowl.

6. Right here’s the collected sugar syrup within the bowl. Let this filtered sugar syrup turn out to be lukewarm or come at room temperature.

Prep lemons and extract lemon juice

7. Then rinse 500 grams (roughly 10 to 12 medium dimension) lemons properly in water. Halve all of them.

8. With a lemon squeezer or press, extract juice from every lemon half in a bowl or mug.

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

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

11. Powder the seeds of 8 to 9 inexperienced cardamoms together with ½ teaspoon saffron in a mortar-pestle. Maintain apart. That is non-compulsory.

Make Lemon Squash

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

13. Add powdered cardamom and saffron.

14. Combine very properly.

15. Now pour the Lemon Squash in a sterilized glass bottle or jar. Shut the lid tightly and refrigerate.

The yield is about 750 ml of lemon squash and stays good for a month within the fridge. Use high quality glass bottle or jar in order that it doesn’t crack whereas sterilizing.

16. When making ready the Lemon Squash Drink, add 3 to 4 tablespoons of the squash in a glass and add chilled water. Stir and serve. You too can add ice cubes within the drink.

Skilled Suggestions

1. Including the cardamom powder and saffron to the squash is non-compulsory. You possibly can skip both of them or each.
2. The sugar syrup for the squash needs to be cooked until half or one string consistency.
3. Be sure the sugar syrup is both lukewarm or at room temperature whereas including the lemon juice to it.
4. This Lemon Squash recipe stays greatest for a month when refrigerated in a sterilized glass bottle or jar with a decent lid.
5. For sterilizing the glass bottle or jar: Boil water in a pot. Place the glass bottle or jar within the boiling water together with the lid individually (the lid shouldn’t be fabricated from plastic). Allow them to sterilize within the boiling water for about 8 to 10 minutes. Use a pair of tongs to take away them fastidiously and permit them to dry naturally.
6. To make Lemon Squash drink: Add 3 to 4 tablespoons of Lemon Squash in a glass and prime it with chilled water. Stir and serve. You possibly can add ice cubes and garnishes like lemon slices, soaked sabja seeds or contemporary mint/basil.

Extra Cooling Drinks To Attempt!

Please you’ll want to fee this recipe within the recipe card under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Lemon Squash recipe submit from the archives first revealed in March 2015 has been republished and up to date on 2 Might 2022.