Homemade Lemon Squash Recipe
Honestly, homemade lemon squash is one of my favorite things to prepare, especially during hot summer days. I love having a bottle of fresh lemon concentrate ready in the refrigerator whenever someone wants a refreshing drink.
This homemade lemon squash is made with fresh lemons, sugar, and a few simple ingredients. It has a delicious sweet and tangy flavor, and you can easily turn it into a refreshing drink by mixing it with cold water or sparkling water.
I usually make a big batch and store it in clean bottles so everyone can enjoy a glass whenever they like. It’s much easier than preparing fresh lemonade every time!
Ingredients
- 12–15 fresh medium-sized lemons
- 4 cups granulated sugar
- 3 cups water
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon citric acid (optional, for extra tartness)
Step-by-Step Method
Step 1: Prepare the Lemons
Wash the lemons thoroughly under running water. Cut them in half and squeeze out all the juice. Remove any seeds using a strainer.
Step 2: Prepare the Sugar Syrup
Add water and sugar to a large saucepan. Heat over medium heat, stirring until the sugar completely dissolves. Allow the syrup to cool.
Step 3: Combine the Ingredients
Add the freshly squeezed lemon juice to the cooled sugar syrup. Add lemon zest, salt, and citric acid if desired.
Step 4: Strain the Mixture
Pour the mixture through a fine-mesh strainer to remove pulp, seeds, and zest for a smoother consistency.
Step 5: Bottle the Lemon Squash
Pour the prepared lemon concentrate into clean, sterilized glass bottles. Close the lids tightly.
Step 6: Chill and Serve
Refrigerate the bottles. To serve, mix approximately 1 part lemon squash with 3–4 parts cold water. Adjust the sweetness and strength to your taste.
Cooking Tips
- Always use fresh, juicy lemons for the best flavor.
- Roll lemons on the counter before cutting to extract more juice.
- Let the sugar syrup cool before adding lemon juice.
- Adjust the sugar according to your taste.
- Use clean, sterilized bottles for storage.
- Keep the concentrate refrigerated and use within 1–2 weeks, or freeze for longer storage.
Serving Suggestions
- Serve with chilled water and ice cubes.
- Add fresh mint leaves for extra freshness.
- Mix with sparkling water for a fizzy lemon drink.
- Garnish with fresh lemon slices.
- Serve alongside lunch, dinner, or summer snacks.
Nutrition Information (Approximate)
Per serving of prepared lemon drink (1 glass):
- Calories: 110
- Carbohydrates: 28g
- Sugar: 27g
- Protein: 0.2g
- Fat: 0g
- Vitamin C: Varies depending on dilution and lemon juice used.
Nutrition values are estimates and depend on the serving size and dilution.
Conclusion
This homemade lemon squash recipe is simple, refreshing, and perfect for keeping in the refrigerator during warm weather. I love how easily a little concentrate turns into a delicious glass of sweet and tangy lemonade. Make a batch, bottle it up, and enjoy a refreshing homemade drink whenever you want!
Frequently Asked Questions
1. How long does homemade lemon squash last?
When stored in clean, airtight bottles in the refrigerator, it is best used within 1–2 weeks. You can freeze it for longer storage.
2. Can I make lemon squash without citric acid?
Yes! Fresh lemon juice provides plenty of natural tanginess. Citric acid is optional.
3. How do I serve lemon squash?
Mix one part concentrate with three or four parts cold water. Add ice cubes and fresh mint if desired.
4. Can I reduce the amount of sugar?
Yes, you can adjust the sugar to your preference. However, the flavor and storage life may change.
5. Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the squash a brighter, fresher flavor. Bottled juice can also be used if necessary.