Homemade Lemonade Squash



With the summer heat upon us, sucking up energies and leaving us listless, children are perhaps the ones who feel the most of it. Dehydration and loss of strength can leave them feeling dull and listless. This HOMEMADE LEMONADE SQUASH that we’ve got is just perfect for this weather, leaving them fresh and rejuvenated, and packed with all the goodness and essential vitamins to last them through the heat.

Read below, on how you can quickly make this & store it for a while too.


  • Lemon
  • Sugar
  • Cardamoms
  • Saffron/kesar


  • First in a pan or sauce pan, take 1 cup water and 500 grams sugar (about 2 cups heaped sugar).
  • Keep this sugar-water solution on a low flame. Stir so that the sugar dissolves.
  • When all the sugar has dissolved switch off the flame. The solution will be sticky when you touch it. You can also heat the sugar solution till ½ string or 1 string consistency. I cooked till ½ string consistency.


  • Next step will be to filter the sugar solution of its impurities. Line a bowl with a strainer which has been lined with a muslin cloth or a thin cotton kitchen towel.
  • Now pour the hot sugar solution carefully through the muslin lined strainer into the bowl.


  • Here’s the collected sugar syrup in the bowl. Let this filtered sugar solution become lukewarm or come at room temperature.


  • Then rinse the lemons well in water. Halve all of them. 500 grams lemons are used. Roughly 10 to 12 medium sized lemons.
  • With a lemon squeezer, extract juice from each halved lemon in a bowl or mug.
  • If there are small seeds in the lemon juice, then filter it through a tea strainer.


  • Powder seeds of 8 to 9 green cardamoms and ½ tsp saffron/kesar in a mortar-pestle. Keep aside. Both cardamom and saffron are optional.
  • Now add the lemon juice to the sugar syrup. The sugar syrup should be lukewarm or at room temperature when you add the lemon juice.


  • Add the powdered cardamom and saffron.
  • Stir the lemon squash very well.


  • Now pour the lemon squash in a sterilized glass bottle or jar. Close the lid tightly and refrigerate. The yield is about 750 ml of squash and stays good for a month in the refrigerator.


  • When preparing the lemon squash drink, add 3 to 4 tbsp. of the squash in a glass and add water. Stir and serve.

Reference: http://www.vegrecipesofindia.com/lemon-squash-recipe/

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