Make this Tangy Lemon Squash or Nimbu Squash and keep it in the fridge to beat the summers.

Ingredients

1. 250 grams lemons
2. 250 grams Sugar
3. 250 ml  Water
4. 1 Tablespoon Vinegar

 Preparation

1. Take the lemons and wash and cut them into halves.
2. Squeeze and collect the juice from the lemons.
3. Take the  water and put it on heat in a saucepan.
4. Add the sugar and dissolve it by stirring.
5. Bring it to boil and make a syrup.
6. You may have to remove the scum from the top of the sugar.
7. Let the syrup cool down.

Storage

1. Now take a dry glass bottle and mix the syrup, lemon  juice and  add the vinegar in it.
2. Shake the bottle a bit. ( Close the cap first )
3. Store this bottle in the fridge. ( you can keep this for a week or so in the fridge)

Serving

• When serving mix three fourths glass of water with one fourth glass of syrup and add ice cubes.
• You can garnish it with fresh mint leaves.
• You can also add some table salt if needed
• Another variation would be to add a pinch of black salt.

If you want you can use soda water or Tonic Water   instead of  water. It will be a really refreshing drink and fizzy as well.

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