Lemon tree, in my parent’s kitchen garden, laden with fruits presents such a sight that not only refreshes the eyes but the mind as well. The refreshing aroma soothens the mind and body. I too have a lemon tree in my home but it hasn’t started bearing fruits yet.
I went to my parent’s house for a family get together this weekend. We had a great time. While coming back, my sister-in-law gave me a bag full of lemons, as she knows that my son likes the lemonade made from those lemons. I generally make lemon squash out of them which can be diluted and with the addition of salt, pepper and roasted cumin gives the taste of freshly prepared lemonade (shikanjvi/shikanjbi/shikanji). It’s very easy to make this recipe. The toughest part is squeezing the juice out of lemons. That job is done by my hubby. After all, he also wants to contribute in making something to which his dear son is addicted. 😉 and he does so willingly.
The fact, that lemons are magic box full of health benefits, is not a hidden one. These have strong anti-bacterial, anti-viral and immune boosting powers. Vitamin C in lemons increases immunity and helps to fight infections. A glass of lemon water in the morning daily helps in weight loss.
A lot has been said. Now let’s get to work. Pick up the squeezer to squeeze this acidic elixir and to make a tasty appetising lemon squash
- Lemon juice 1 cup
- Water. 2 cups
- Sugar. 4 cups
- Yellow edible color few drops (optional)
Take water in a pan and heat it. Add sugar. Keep stirring till the sugar dissolves.
Once it gets dissolved, stop stirring and let it come to boil. Remove the scum that floats on the top. Keep on boiling it till it gets thickened to a half string consistency i.e. when you take a drop of this solution between your index finger and thumb, a small string should form.
Switch off the flame and let it cool to room temperature. Strain the sugar solution and add lemon juice. Add yellow food color, if desired. I personally do not like adding food colors, so havn’t added it. Mix well and fill the lemon squash in sterilized jars or bottles. The lemon squash can stay good for about six months, if refrigerated.
Dilute 1 part of squash with 4 parts of water to make lemonade. You can also add salt and pepper or roasted cumin powder before serving.