இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Lemon Syrup | Lemon Squash Is there anything better in the summer than homemade soft drinks that are both delightful and healthy? Adding something that cools the body, such as lemon, helps keep the body cool and protected from heat ailments. At the same time, Lemons are quite affordable yet offer a lot of flavour and nourishment.
Lemon syrup or lemon squash is simple to make at home. It can be stored in the fridge for two to three months. You can combine it with water and drink it whenever you like. You can also consume lemon juice as soon as you arrive home. Lemon squash can be used to make a variety of soft beverages at home, including lemon sarbath, lemon soda and lemonade.
Notes
- Add lemon juice and sugar in a 1:2 ratio (this is a typical quantity), or add sugar to taste.
- Lemon squash can be blended with regular table salt or any other salt of your choice, such as pink salt, black salt, lemon salt, and so on.
- Lemon squash can be refrigerated for up to three months in a clean, dry, airtight container.
- Boil the sugar until it has the consistency of a single string.
- Once the sugar syrup has cooled, stir in the lemon juice; else, the lemon squash may become bitter.
Other Summer Drinks
Custard Sarbath
Milk Sarbath
Nannari Sarbath
Fruit Sarbath
Watermelon Juice in 3 Flavors
Carrot Milkshake
Lemon syrup or lemon squash is simple to make at home. It can be stored in the fridge for two to three months. You can combine it with water and drink it whenever you like. You can also consume lemon juice as soon as you arrive home. Lemon squash can be used to make a variety of soft beverages at home, including lemon sarbath, lemon soda and lemonade.
- Lemon - 600g
- Sugar - 2 cups - 400g
- Salt - 1 tsp
- Soaked Sabza Seeds - 2 tsp
- Lemon Squash - 4 tsp | as needed
- Water | Ice cubes - as needed
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In a pan, combine 2 cups of sugar.
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Pour in a cup of water.
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Boil over medium heat until the sugar melts.
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Once the sugar has dissolved, place it over low heat and continue to cook until it reaches a string consistency.
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Then remove from the heat and set aside.
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Cut the lemons in half.
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Squeeze one cup (250ml) of lemon juice.
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To prevent seeds and lemon pulp, filter.
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When the syrup has completely cooled, add the lemon juice.
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Mix in 1 tsp or the required amount of salt.
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Lemon squash is done. Refrigerate it after placing it in a clean jar.
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2 tsp soaked sabja seeds in a glass
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Combine it with 4 tsp or the needed amount of lemon squash.
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Then pour in the water and ice cubes.
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Lemon sarbath is ready to be served.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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In a pan, combine 2 cups of sugar.
-
Pour in a cup of water.
-
Boil over medium heat until the sugar melts.
-
Once the sugar has dissolved, place it over low heat and continue to cook until it reaches a string consistency.
-
Then remove from the heat and set aside.
-
Cut the lemons in half.
-
Squeeze one cup (250ml) of lemon juice. To prevent seeds and pulp, filter.
-
When the syrup has completely cooled, add the lemon juice.
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Mix in 1 tsp or the required amount of salt.
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Lemon squash is done. Refrigerate it after placing it in a clean and dry jar.
Lemon Sarbath
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2 tsp soaked sabja seeds in a glass.
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Combine it with 5 tsp or the needed amount of lemon squash.
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Then pour in the water and ice cubes. Lemon sarbath is ready to serve.
