Lemon squash

Recipe by
Total Time:
15-30 minutes
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.