Food Science Universe (FSU)

Preparation of Lemon Squash (English)


  • Lemon Juice = 1 Litre
  • Sugar = 800 g
  • Potassium Metabisulphite = 1 g
  • 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


  • 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.


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