How to Prepare Lemon Squash

Lemon Squash Recipe

How to make Lemon Squash

Make Sugar Syrup

First, in a pan or saucepan, take 1 cup of water and 500 grams sugar (about 2 cups heaped sugar).
Keep this sugar-water solution on a low heat. Stir so that the sugar dissolves.
When all the sugar has dissolved, continue to simmer on a low heat until you get a half string consistency in the syrup. Then switch off the heat. The syrup will be sticky when you touch it.

Strain Sugar Syrup

Let the sugar syrup cool a bit. Next step is to filter the sugar syrup of its impurities.

Line a bowl with a strainer that has been lined with a muslin cloth or a thin cotton kitchen towel.

Now pour the sugar syrup carefully through the muslin lined strainer into the bowl.
Here’s the collected sugar syrup in the bowl. Let this filtered sugar syrup become lukewarm or come at room temperature.

Prep lemons and extract lemon juice

Then rinse 500 grams (roughly 10 to 12 medium size) lemons well in water. Halve all of them.
With a lemon squeezer or press, extract juice from each lemon half in a bowl or mug.
From 500 grams lemons, I got 1 cup of lemon juice.
If there are small seeds in the lemon juice, then filter it through a tea strainer.
Powder the seeds of 8 to 9 green cardamoms along with ½ teaspoon saffron in a mortar-pestle. Keep aside. (This is optional).

Make Lemon Squash

Now add the lemon juice to the sugar syrup. The sugar syrup should be lukewarm or at room temperature when you add the lemon juice.
Add powdered cardamom and saffron.
Mix very well.
Now pour the Lemon Squash in a sterilized glass bottle or jar. Close the lid tightly and refrigerate.

Tips:

When preparing the Lemon Squash Drink, add 3 to 4 tablespoons of the squash in a glass and add chilled water. Stir and serve. You can also add ice cubes in the drink.
The yield is about 750 ml of lemon squash and stays good for a month in the refrigerator.
Use a good quality glass bottle or jar so that it does not crack while sterilizing.

What’s the difference between lemonade and lemon squash?

Lemon squash was the concentrate sold commercially, whereas lemonade was the equivalent (a concentrate) made at home. Both words could be used to refer to the concentrate or to a glass of the diluted form.

Can you use lemon juice as a preservative?

Lemon or lime juice is the best natural ingredient you can find to preserve your food with. The lime juice contains ascorbic acid and citric acid which are naturally antibacterial and antioxidants. Also, lemon has great use as a natural preservative for fruits; especially apples and avocados.

What does lemon squash taste like?

Lemon squash is an heirloom variety of summer squash that tastes just like its cousin, the longer straightneck yellow squash. But its round, squat shape makes it perfect for stuffing or simply slicing and grilling (we’ve even heard of them being sliced very thin and dried into chips!).

Which preservative is used for lemon juice?

The process uses sodium benzoate and optionally ascorbic acid, glucose oxidase, sodium acid pyrophosphate, or sodium hexametaphosphate, or an inert gass, such as carbon dioxide, helium or nitrogen or any combination thereof. Non-refrigerated shelf-life of 12 months or more before browning occurs is thereby achieved.

What are natural preservatives?

Natural preservatives include rosemary and oregano extract, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil. Traditional preservatives, such as sodium benzoate have raised health concerns in the past.

What is the healthiest preservative?

Pink Sea Salt or Himalayan Sea SaltSalt has long been touted as one of the best natural preservatives and if it is Himalayan salt, it is even better.

What are examples of preservatives?

The 5 most common food preservatives.

Salt. That’s right – salt.
Nitrites (nitrates and nitrosamines). Nitrites are preservatives added to processed meats (sodium nitrite 250 and sodium nitrate 251).
BHA & BHT.
Sulfites.
Sodium Benzoate, Potassium Benzoate and Benzene.

What are the types of preservatives?

Chemical food preservatives

Benzoates (such as sodium benzoate, benzoic acid)
Nitrites (such as sodium nitrite)
Sulphites (such as sulphur dioxide)
Sorbates (such as sodium sorbate, potassium sorbate.

What are the 5 methods of food preservation?

Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.

What food has the most preservatives?

What foods contain preservatives? You may be surprised at how many foods you commonly eat contain preservatives. Items such as breads, soft drinks, cheese, margarine, wine, dried fruit, processed meats, fruit juice and raw prawns may contain preservatives.

What are food preservatives give example?

For example– Benzoates, sulphates, Propionates, Nitrates, and Sorbates. These artificial preservatives can either be added to the food or sprayed on it. -Other examples of food preservatives are Butylated Hydroxytoluene (BHT) and Butylated Hydroxy Anisole (BHA).

What are the two chemical preservatives?

Chemical food preservatives include compounds such as sodium benzoate, benzoic acid, nitrites, sulfites, sodium sorbate and potassium sorbate.

What is food preservatives and its types?

Chemical Food PreservativeExamples of chemical food preservatives are: Benzoates (such as sodium benzoate, benzoic acid) Nitrites (such as sodium nitrite) Sulphites (such as sulphur dioxide) Sorbates (such as sodium sorbate, potassium sorbate.

What are synthetic preservatives?

Artificial preservatives are chemical substances added to foods. Artificial preservatives may be organic (derived from a living organism, e.g. a plant) such as benzoates, propionates and sorbates or inorganic (derived from non living things, e.g. rocks) such as sulfites (sulphites) and nitrites/nitrates.

What are the two common food preservatives used at our home?

Sodium benzoate and sodium metabisulphite are the two common preservatives.

What are some drawbacks of food preservatives?

Sustained and excessive consumption of artificial preservatives can weaken heart tissues which is dangerous especially for the aged people. 4. They could contain BHA and BHT food additives which could be cancer causing. BHT is used in cereals and fats while BHA could be present in potatoes, meats and other baked goods.