Lemon  Squash

Ingredients

1.     Lemon juice                                             1 litre
2.          Sugar                                                       21\4 kg
3.          Water                                                      1 litre
4.          Lemon essence or Lemon emulsion           4 tbs
5.          Sodium benzite                                         3 gms. (1tbs)

 Quantity of squash to prepare:    3 litre

Procedure

 

W   Wash lemons and Squeeze juice and filter

2.       Add 1\2 cup of sugar to avoid  the juice will become bitter.

3.       Boil water on stove in a cooking vessel, add sugar and add 1tea cup of lemon juice, when sugar completely dissolves in water.

4.       Filter it and keep it aside to become cool.

5.       Now add residual lemon juice, essence and sodium Benzite,  mix well

6.       Pour it into dry bottles .

Cautions to store squash 

Leave 1 inch gap when u pour squash in bottles. 

Use squash after 1 week from preparing.

Add  1 part of squash to 3 parts water.

Mango Squash

Ingredients

Mango juice                        1 liter  
 Sugar                                  1kg 
Water                                 1liter    
Lemon salt                          25to30 gms or 5 tbs 
K.M.S. powder or          Sodium benzite   powder    3\4 tbs or 2.25 gms

Quantity of squash prepare         2.25 liters

Procedure 

T      Take fully ripe and sweet mangoes and squeeze juice.  

2.      Grind it to become fine paste. Keep it aside.  

B       Boil  water in cooking  vessel,    add   sugar and mix well.  

3.      Add lemon salt and filter the juice in a thin cloth.

4.      Add mango juice when the sugar syrup fully become cold 

M      Mix well and add k ms or s b   powder and keep squash in dry bottles.

5.      Use squash and water in 1:2 ratio.