Recipe
I
- Lemon Juice = 1 Litre
- Sugar = 800 g
- Potassium Metabisulphite = 1 g
II
- Lemon Juice = 1 Litre
- Water = 250 mL
- Sugar = 900 g
- Citric Acid = 5 g
- Potassium Metabisulphite = 1 g
- SMC flavour, Lemon of oil excellent = 1.50 mL
Procedure
- Select healthy lemons rich in juice.
- Wash with water, cut into halves and extract the juice with a lime press or rose-head juice extractor. Filter.
- Add water and sugar to the juice, mix and strain through a muslin cloth or fine pulper.
- Dissolve colour in a small quantity of water and add to the squash mixture.
- Dissolve potassium metabisulphite in a small quantity of water and mix it in the squash.
- Fill in clean, dry glass bottles leaving 1-inch headspace.
- Close each bottle with a cork already immersed in a dilute solution of potassium metabisulphite.
- Dip the cork in molten wax to make it airtight. Alternatively, plastic caps are available that can be used for the purpose.
- Store in a cool dry place and use it after 7 to 10 days.
