Lemon Squash

Ingredients:

Lemon juice – 1 cup (freshly squeezed)
Water – 2 cups
Sugar – 2 cups
Salt – a pinch

Method:

Boil the water and sugar.  Stir continuously until the sugar has completely dissolved to avoid sugar sticking to the bottom of the vessel. Add the salt.
Boil the mixture for about 5-8 minutes after the water has come to a boil.
Remove from flame 
Let the syrup cool. Strain it using a muslin cloth.
Once it has cooled completely, add the lemon juice and mix well. Pour into bottles and keep in the refrigerator immediately.

To use:

Add 1 part of the syrup to 4-5 parts of water.

Important:

-Do not add lemon juice when the syrup is hot. It will make the juice taste bitter.
-Keep the bottles in the fridge immediately after every use, or the taste will alter.

-Kept in the fridge, the syrup will stay fresh for more than 2 months.

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