Homemade Lemon Squash
Ingredients
- 4 large lemons, chopped
- 1 kilo granulated sugar
- 1 teaspoon citric acid (see Notes)
- 4 ½ litres boiling water
Accompaniment
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Description
There's nothing as evocative of that perfect childhood summer as a cooling glass of homemade lemon squash on a scorching summer's day.
Method
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1
Pour the sugar into a large pan add the boiling water, the citric acid and chopped lemons bring back to a boil, let it boil for 5 minutes then remove from the heat, transfer the liquid and all the lemon bits to a large bowl cover and leave to cool then let it steep overnight in the fridge.
Strain out the lemon pieces use muslin or a clean J-cloth if you want to filter finely, bottle and seal when ready to serve dilute to taste with still water, sparkling water or soda water Serve and Enjoy!
The squash keeps in the fridge for up to 3 weeks, if it lasts that long
Chef's Tips
What is really wonderful is that if you experiment with the lemonade in smaller batches, you can mess around until you come up with your own perfect family recipe.
Try oranges instead of lemons for a sweeter taste or add some lime juice for an extra zing.
Citric acid is a great ingredient for home cooking and homemade brews, jams and elderflower cordials get an added tart flavour. In winemaking and home brewing it's a prized element for ensuring quality and balance.
Did you know it's also good for getting stains out of clothes and making play dough.
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