This recipe is again one of my favourites so easy to make and no preservatives!
We had a big lemon tree when we stayed in Deolali Nasik.
Nearly the whole year the tree gave so many lemons, that after distributing, there were enough left with me.
So in those two years I made all types of pickles and this lemon squash.
This squash is so easy to make , no preservatives, no citric acid, water etc is required .
You need Lemons and Sugar, few clean and dry soft drink bottles, thats it :)
Before starting ensure the bottles are clean and totally dry.The lemons should be washed and dried so that there is no moisture. The squeezer, knife , cutting board, steel bowl, should be clean and dry.This is very important as it will ensure the squash does not catch fungus.
METHOD
Fill any size bottle with sugar till a certain level. It can be till its neck or slightly lower. Just mark the level of the sugar in the bottle with a sketch pen or marker.We need to add lemon juice till the level of the sugar.
Squeeze the juice of lemons in a steel bowl with a squeezer. Pour this juice up to the marked level.
Do not shake the bottle while pouring.
You will notice the sugar dissolves and its level comes down.
Close the lid of the bottle and shake and shake. Good exercise for your arms .
You will notice that the sugar level goes further down and settles at the bottom around 1-1/2 inch after few hours.
In course of time may be month or so the sugar will slowly dissolve. Even if it does not dissolve totally do not worry.Its presence will not make any difference to the taste.
Just before using, shake the bottle well and pour into a glass and then pour chilled water over it and stir. The quantity of the concentrate depends on your taste. Normally for one glass 2 Tbsp is ok.
No need to add extra sugar.
I kept this squash in a cool dark place. It lasts and lasts.
Some of my friends kept these bottles in the sun for a few days. I did not keep it in the sun at all.
Lasts for ages. My last of the bottles got over after 3 years. So you can imagine the number of bottles I had made ! :D
One thing I would like to mention. Initially the colour is pale yellow. As time passes around a year the colour deepens to golden yellow.
If you keep it for ages like me the colour turns brownish. There is no change in taste at all.
So now I make a jaljeera from this squash. I add roasted jeera, kala namak, and black pepper and ice :D )))
We had a big lemon tree when we stayed in Deolali Nasik.
Nearly the whole year the tree gave so many lemons, that after distributing, there were enough left with me.
So in those two years I made all types of pickles and this lemon squash.
This squash is so easy to make , no preservatives, no citric acid, water etc is required .
You need Lemons and Sugar, few clean and dry soft drink bottles, thats it :)
Before starting ensure the bottles are clean and totally dry.The lemons should be washed and dried so that there is no moisture. The squeezer, knife , cutting board, steel bowl, should be clean and dry.This is very important as it will ensure the squash does not catch fungus.
METHOD
Fill any size bottle with sugar till a certain level. It can be till its neck or slightly lower. Just mark the level of the sugar in the bottle with a sketch pen or marker.We need to add lemon juice till the level of the sugar.
Squeeze the juice of lemons in a steel bowl with a squeezer. Pour this juice up to the marked level.
Do not shake the bottle while pouring.
You will notice the sugar dissolves and its level comes down.
Close the lid of the bottle and shake and shake. Good exercise for your arms .
You will notice that the sugar level goes further down and settles at the bottom around 1-1/2 inch after few hours.
In course of time may be month or so the sugar will slowly dissolve. Even if it does not dissolve totally do not worry.Its presence will not make any difference to the taste.
Just before using, shake the bottle well and pour into a glass and then pour chilled water over it and stir. The quantity of the concentrate depends on your taste. Normally for one glass 2 Tbsp is ok.
No need to add extra sugar.
I kept this squash in a cool dark place. It lasts and lasts.
Some of my friends kept these bottles in the sun for a few days. I did not keep it in the sun at all.
Lasts for ages. My last of the bottles got over after 3 years. So you can imagine the number of bottles I had made ! :D
One thing I would like to mention. Initially the colour is pale yellow. As time passes around a year the colour deepens to golden yellow.
If you keep it for ages like me the colour turns brownish. There is no change in taste at all.
So now I make a jaljeera from this squash. I add roasted jeera, kala namak, and black pepper and ice :D )))
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