Lemon squash

Take 30 ripe lemons and extract juice. Take 500 gm of sugar, mix in 750 ml of water to prepare syrup as you do for Gulab jamoon. Here don't boil the mixture for string consistency, just boil it for syrup. Take 10 gm of ginger and grind it with water in small mixer jar. Allow the ginger juice to settle down and let the harmful calcium residue go to the bottom. Throw away this residue.

Filter the lemon juice to remove pulp and seeds, as the pulp will make the squash turn bitter after some days. Now add lemon juice and ginger juice into sugar syrup, stir it well. Pour the content in a bottle and place in the fridge. Mix 80ml of water to 10 ml of the concentrate and the drink is ready. You have done it.

For those trying to do some innovation, boil few handful of Pudina leaves and take decoction. Add this to the syrup content, for it gives natural green colour and fragrance to the drink. This squash is an ideal substitue for aerated bottled drinks .

The product is free from artificial preservative and food colour.