Sip into summer with this zesty homemade Lemon Squash – cool, citrusy, and made to refresh! #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Sugar 1 kg
-Water 600ml
-Lemon peel 1
-Himalayan pink salt 1 tsp
-Lemon essence ¼ tsp (optional)
-Yellow food color 4-5 drops (Optional)
-Lemon juice 1 & ½ Cup
-lce cubes
-Lemon slices
-Podina (Mint leaves)
Directions:
-In a cooking pot,add sugar,water,turn on the flame & mix well,bring it to boil & cook on medium flame until sugar is dissolved (8-10 minutes).
-Add lemon peel,pink salt,lemon essence,yellow food color,mix well & cook on medium flame for 2 minutes.
-Take out lemon peel & let it cool completely.
-In a jug,squeeze lemon juice & add into a prepared sugar syrup & mix well.
-Lemon squash can be stored for up to 2 months in refrigerator (Yield: 1 litre).
-In a serving glass,add ice cubes,prepared lemon squash (¼ cup) water (3/4 cup) & stir.
-Add lemon slices,mint leaves & serve!
Note:
-Add lemon juice after cool down to prevent bitterness & preserve fresh flavour & maintain acidity.
