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Lemon Squash
Makes about 1.7 Litres
Keeps for three weeks in the fridge or can be frozen
Ingredients
6 Lemons
700 grams granulated sugar
2 Level teaspoons Citric Acid
Peel three of the lemons using a potato peeler putting the peel to one side.
Roll the lemons under the palm of your hand to soften (they will yield more juice)
Halve lemons and squeeze in to a bowl.
Put the sugar in to a large jug add 1.2litres of boiling water and stir to dissolve then stir in the lemon juice and citric acid.
Divide peel strips between warm sterilised bottles or plastic containers for freezing and seal.
Store either in cool place or in the freezer, when ready to drink dilute to taste with still or fizzy water and add ice.
Makes about 1.7 Litres
Keeps for three weeks in the fridge or can be frozen
Ingredients
6 Lemons
700 grams granulated sugar
2 Level teaspoons Citric Acid
Peel three of the lemons using a potato peeler putting the peel to one side.
Roll the lemons under the palm of your hand to soften (they will yield more juice)
Halve lemons and squeeze in to a bowl.
Put the sugar in to a large jug add 1.2litres of boiling water and stir to dissolve then stir in the lemon juice and citric acid.
Divide peel strips between warm sterilised bottles or plastic containers for freezing and seal.
Store either in cool place or in the freezer, when ready to drink dilute to taste with still or fizzy water and add ice.
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