🍋 Lemon Squash | Homemade Lemon Syrup

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Lemon squash is a refreshing, tangy-sweet concentrated syrup made from fresh lemons. Dilute it with water or soda to enjoy a cool, aromatic drink—perfect for hot summer days. This homemade version is natural, preservative-free, and flavored with saffron and cardamom for a subtle aromatic touch.

⏱️ Time Required

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

🍶 Yield

  • Approximately 750 ml

🧾 Ingredients

For Lemon Squash

  • 500 g lemons (≈10–12 lemons, or 1 cup fresh lemon juice)

  • 1 cup water

  • 500 g raw sugar (≈2 heaped cups, or white sugar)

  • ½ tsp saffron, crushed (optional)

  • 8–9 green cardamoms, crushed or 1 tsp cardamom powder (optional)

For Lemon Drink

  • 1 glass water, cold

  • 3–4 tbsp lemon squash

  • 2–3 ice cubes (optional)

🥤 Instructions

1️⃣ Making Lemon Squash

  1. In a pan, combine water and sugar.

  2. Heat on low, stirring constantly until the sugar dissolves completely.

  3. Simmer until the syrup reaches half-string consistency (or one-string for thicker syrup).

  4. Allow the syrup to cool slightly. Line a strainer with muslin or a clean kitchen cloth, and filter the syrup into a bowl. Let it cool to room temperature.

  1. Wash lemons thoroughly and halve them.

  2. Extract 1 cup fresh lemon juice using a squeezer. Strain to remove any seeds.

  3. Crush cardamoms and saffron in a mortar-pestle.

  1. Once the syrup is lukewarm, add the lemon juice, cardamom, and saffron. Mix well.

  2. Pour the lemon squash into a sterilized bottle or jar. Close tightly and refrigerate.

2️⃣ Making Lemon Drink

  1. For a refreshing drink, mix 3–4 tbsp lemon squash with a glass of cold water.

  2. Stir well and add ice cubes if desired.

  3. Serve immediately.

📝 Notes & Tips

  • Sterilizing the jar: Boil water in a pot. Immerse the glass bottle and lid (lid should not be plastic) for 8–10 minutes. Remove with tongs and let air-dry.

  • Syrup consistency: Half-string consistency gives a pourable syrup; one-string consistency creates a thicker, more concentrated squash.

  • Flavor variations: You can add a few mint leaves or a slice of lemon while serving for extra freshness.

  • Storage: Keep refrigerated. Lemon squash stays fresh for 2–3 weeks.

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