Lemon Squash

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • 500 grams lemons, 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 tsp saffron/kesar, crushed (optional)
  • 8 to 9 green cardamoms/chotti elachi, crushed or 1 tsp cardamom powder (optional)


  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 ½ 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 ½ 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.

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