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
-
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 lemon pulp, filter.
-
When the syrup has completely cooled, add the lemon juice.
-
Mix in 1 tsp or the required amount of salt.
-
Lemon squash is done. Refrigerate it after placing it in a clean jar.
-
2 tsp soaked sabja seeds in a glass
-
Combine it with 4 tsp or the needed amount of lemon squash.
-
Then pour in the water and ice cubes.
-
Lemon sarbath is ready to be served.