1. Wash the lemons and squeeze the juice.
2. Store the lemon juice in a steel container and keep in fridge.
3. In heavy bottomed steel vessel mix the sugar and water.
4. Keep to boil on a medium flame stirring continuously.
5. After a boil, add 2 -3 tbsp of lemon juice.
6. Mix well.
7. Continue boiling till 2 more boils.
8. Remove from gas and cool completely.
9. Add the lemon juice and mix well.
10. Strain the syrup.
11. Add the essence and colour and K.M. Sif you want to preserve it for a longer time.
12. Pour in dry sterilised bottles.

To Serve:

• Pour 3-4 tbsp lemon squash in a tall glass and add sufficient water and crushed ice.
• Garnish with finely chopped mint leaves and a dash of rock salt if you like.