Homemade lemon squash recipe or Lemon Sharbat Recipe with step by step description, important tips and precise video : Hello I am Abida and in today’s post I am going to share with you a very refreshing summer drink which is liked by one and all, that is Homemade lemon squash recipe or Lemon Sharbat Recipe . It is all season favorite drink. But to make it fresh every time is a bit tedious job. So, to avoid this problem today I am going to show you how to make lemon squash at home using fresh lemon juice. It tastes exactly same as fresh lemonade. It is a very easy and quick recipe. Once prepared transfer this lemon squash in a glass or plastic bottle and store in the refrigerator. It stays fresh for 2-3 weeks.

You may also like: Aam panna recipe, Bel sharbat recipe, Mango Frooti Recipe

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So, let’s quickly see how to prepare homemade lemon squash……

Ingredients:

  • Fresh Lemon Juice – ¾ cup
  • Sugar – 2 ½ cup
  • Water – 1 ¼ cup

 

Method:

  1. In a sauce pan mix sugar and water together and cook on high flame until sugar dissolves.
  2. Keep stirring otherwise sugar will stick at the bottom of the pan.
  3. When the syrup comes to a boil, reduce the heat to medium and cook it for 3-4 minutes more or until it comes to one string consistency.
  4. To check the consistency, take a drop of sugar syrup in a plate and let it cool for 2-3 seconds. Then press the drop between your finger and thumb and release gently.
  5. If it forms one string then it is ready otherwise cook it for few more minutes.
  6. Once sugar dissolves and syrup comes to one string consistency, cook the syrup further for 2 minutes more on medium flame, stirring occasionally.
  7. Do not cook it more than 2 minutes.
  8. Let the syrup cool completely. Keep stirring occasionally to avoid crystallization of sugar.
  9. On cooling the syrup it may form sugar crystals, but do not worry it will happen as we have cooked it more than 1 string consistency. Once we will add lemon juice into it will form a thick syrup again.
  10. Never add lemon juice into hot sugar syrup, its taste will change.
  11. Once the sugar syrup comes to room temperature, add fresh lemon juice into it and mix well until almost all the sugar crystals dissolves.
  12. Take a sieve and pass it through it so that any undissolved sugar crystal gets separated.
  13. The lemon squash is ready to use.
  14. For serving lemon squash take the required quantity in a glass or jar, add ice cubes and dilute it with fresh water or plane soda. Mix well and serve.
  15. For storing: Transfer the prepared lemon concentrate in a clean and dry bottle and store it in refrigerator.
  16. It easily stays fresh for few weeks.

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