Lemon Squash

 

Certainly! Here's a recipe for homemade lemon squash:

Ingredients:

• 4 to 5 large lemons
• 2 cups water
• 2 cups sugar
• 1 teaspoon citric acid (optional, for added tartness)
• Lemon zest from 1 lemon (optional, for added flavor)

Instructions:

1. Wash the lemons thoroughly and pat them dry.
2. Zest one lemon using a grater or a zester. Set the zest aside.
3. Cut the lemons in half and juice them using a citrus juicer or by hand. Strain the juice to remove any seeds or pulp.
4. In a saucepan, add water and sugar. Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely. Bring it to a gentle boil.
5. Reduce the heat to low and add the lemon juice to the saucepan. Stir well to combine.
6. If using, add the citric acid and lemon zest to the mixture. Stir again to incorporate the flavors.
7. Let the mixture simmer on low heat for about 10 to 15 minutes, allowing it to thicken slightly.
8. Remove the saucepan from the heat and let the lemon squash cool down to room temperature.
9. Once cooled, strain the lemon squash through a fine-mesh strainer to remove any pulp or zest.
10. Transfer the lemon squash to a clean, sterilized bottle or jar with a tight-fitting lid.
11. Store the lemon squash in the refrigerator to keep it fresh. It can last for several weeks when refrigerated.

To serve, dilute the lemon squash with water according to your taste preference. You can start with a 1:3 ratio of lemon squash to water and adjust it to your liking. You can also add ice cubes for a refreshing chilled drink. Enjoy your homemade lemon squash as a refreshing beverage on hot summer days!