Lemon Squash Recipe: Easy Mocktail Recipe To Serve With Monsoon Snacks
Lemon squash is made with pre-batched, shelf-stable syrup that offers precision in citrus delivery when making a mocktail. Unlike fresh lemonade, which requires immediate serving, squash allows for consistency and scale without losing acidity or aromatic lift. The concentrate is made by reducing lemon juice and sugar through searing, resulting in a bright, stable base with controlled sweetness. When diluted using chilled soda or still water, it delivers a cloudy, sour-sweet profile with a mild texture. This recipe is well-suited when served alongside crisp monsoon snacks for contrast and more flavour.
Lemon Squash Recipe (Serves 1)
Ingredients
- 30 ml lemon syrup
- 100 ml chilled water or soda
- Ice cubes
- Lemon wheel, for garnish
Method
- Add the lemon syrup to a serving glass filled with ice cubes.
- Pour in the chilled water or soda and stir gently to mix.
- The drink should appear lightly cloudy with a balanced citrus aroma. Finish by placing a lemon wheel on the rim or inside the glass.
- Serve immediately to preserve carbonation.
5 Tips To Make Lemon Squash Recipe More Flavourful
- Adding 2 to 3 ml of freshly extracted ginger juice during syrup preparation introduces subtle heat and complexity without overwhelming the lemon base.
- A few strands of saffron steeped into the sugar syrup provide floral notes as well as a natural golden hue, bringing more taste and presentation.
- Cane sugar delivers a slightly warmer, more rounded sweetness that can support citrus better than standard refined sugar in certain profiles.
- Using chia seeds introduce a light gelatinous texture and a mild cooling effect, especially suitable for unique serves.
- Consider blending a small portion of lime juice with lemon. This adjusts tartness while retaining the drink's central citrus identity.
