Wednesday, March 4, 2015

Ginger Lemon Squash


1 1/2 cups lemon juice
1 cup strong ginger juice
5 cups sugar
2 1/2 cups water
pinch of citric acid

Method: Squeeze lemon juice & refrigerate. Chop ginger, add little water & grind in a mixer. Squeeze out juice & keep aside. Place sugar & water in a heavy pan & bring to a boil. Add citric acid & boil to remove scum. Turn off flame & cool the syrup completely. Add the juices. Do not disturb the ginger juice as residue settles at bottom. Mix well & store in refrigerator. Make squash with chilled water at the ratio of 1:4. Enjoy the refreshing natural juice.

Refreshing juice ready

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