Ingredients

• 1 litre - fresh lemon juice
• 2 kg - sugar
• 1 litre - water
• Few drops of yellow colouring
• 2 tsp - lemon essence
• 3 g s - Potassium Meta By Sulphate (preservative-optional)
• Few fresh mint leaves

How to Make Lemon squash

• Wash the lemons and squeeze the juice.
• Store the lemon juice in a steel container and keep in fridge.
• In a heavy bottomed steel vessel mix the sugar and water.
• Boil on a medium flame stirring continuously.
• After a boil, add 2 -3 tbsp of lemon juice.
• Mix well.
• Continue boiling till 2 more boils.
• Remove from heat and cool completely.
• Add the lemon juice and mix well.
• Strain the syrup.
• Add the essence, colour and preservative.
• Pour into dry sterilised bottles.
• To serve:
• Pour 3-4 tbsp lemon squash in a tall glass and add sufficient water and crushed ice.
• Garnish with finely chopped mint leaves and a dash of rock salt if you like.