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Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 1
  • 10-12 nos lemons

  • 1 cups water

  • 500 gms organic unrefined cane sugar or regular sugar or raw sugar

  • 1/2 tsp saffron (kesar) - crushed (optional)

  • 8-9 nos green cardamoms (chotti elachi) - crushed or 1 teaspoon cardamom powder (optional)


  • First in a pan or sauce pan, take 1 cup water and 500 grams sugar
  • keep this sugar-water solution on a low flame
  • stir so that the sugar dissolves
  • the solution will be sticky when you touch it
  • when all the sugar has dissolved switch off the flame
  • you can also heat the sugar solution till 1/2 string or 1 string consistency
  • next step will be to filter the sugar solution of its impurities
  • line a bowl with a strainer
  • line the strainer with a muslin cloth
  • now pour the hot sugar solution carefully through the muslin lined strainer into the bowl
  • heres the collected sugar syrup in the bowl
  • let this filtered sugar solution become lukewarm or come down to a room temperature
  • then rinse the lemons well in water
  • halve them
  • with a lemon squeezer, extract juice from each half in a bowl or mug
  • from 500 grams lemons, i got 1 cup lemon juice
  • if there are small seeds in the lemon juice, then filter it through a tea strainer
  • powder seeds of 8 to 9 cardamoms and 1/2 tsp saffron/kesar in a mortar-pestle
  • keep aside
  • 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 the powdered cardamom and saffron
  • stir the lemon squash very well
  • now pour the lemon squash in a sterilized bottle or jar
  • close the lid tightly and refrigerate
  • when preparing the lemon squash drink, add 3 to 4 tbsp of the squash in a glass and add water
  • stir and serve
  • you can also add ice cubes in the drink or make the drink with chilled water