Lemon Squash
Preparing Lemon Squash Method.
Recipe :
1.Lemon Juice = 1 Litre
2. Water = 250 ml
3. Sugar = 900g
4. Citric Acid = 5 g
5. Potassium Metabisulphate = 1 g
6. SMC flavour, Lemon of oil excellent = 1.50 ml
Procedure :
- Select healthy lemons rich in juice.
- Wash with water, cut into halves and extract the juice with a lime press or rose head juice extractor. Filter
- Add water and sugar to the juice, mix and strain through a muslin cloth or fine pulper.
- Dissolve colour in a small quantity of water and add to the squash mixture.
- Fill in clean, dry glass bottles leaving 1-inch headspace.
- Close each bottle with a cork already immersed in a dilute solution of pottassium metabisulphate.
- Dip the cork in molten wax to make it alright. Alternatively, plastic caps are available that can be used for the purpose.
- Store in a cool dry place and use it after 7 to 10 days.
