How to make ginger lime squash at home with step by step pictures.

Homemade ginger-lime squash is a healthy summer cooler made with lemon and ginger and best of all no preservatives or added additives. The light punch of ginger gives it a cooling flavor. Fresh ginger is a storehouse of antioxidants and minerals and lemon with lots and lots of Vitamin C; a healthy squash for your family especially for kids to beat the summer heat.

My ammachi (moms mother) was a gentle lady and was a good cook; she never discards pineapple peel as she used to make pineapple peel wine with it. As a child I was amused by all this and being close to her and having spent many holidays with her, this ginger lime squash was something she used to make during summer holidays for us.

I do not know from where she got the recipe and amma has been making this too for a long time; and I just followed the tradition

Whenever I make it my kids expression will be like wow! amma! you rock! These are life's little pleasures that we take for granted everyday.


Make a batch of this squash and store in refrigerator; your family will surely enjoy this squash topped with ice cubes.

How to make ginger lime squash, step by step pictures.
Into a pan add in sugar, water, and ginger; keep it over heat and once it boils simmer the fire for 15 minutes or until it becomes little syrupy or slightly thick. Occasionally stir it.

While the sugar is getting ready, squeeze out the lemon juice.

The ginger-sugar-water syrup may look like this. Once the sugar syrup is ready remove it from fire and cool it completely.

Add the lemon juice to the cooled sugar-ginger syrup.

Then strain to another pan and transfer to a clean and sun dried glass bottle. Store in fridge.

To Serve: Add in little juice to a glass (about 2 tbsp or depending upon your taste) and fill with water and some ice cubes. Stir and serve chilled.

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Ginger Lime Squash Recipe

PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Ginger: 50 gms
• Lemon: 12
• Water: 3 cups
• Sugar: 350 gms
• Gin: 1 1/2 tbsp (optional)

  METHOD:

1. Scrape and clean the ginger; I like to coarsely grind it though you can also slice into small pieces.
2. Into a pan add in sugar, water, and ginger; keep it over heat and once it boils simmer the fire for 15 minutes or until it becomes little syrupy or slightly thick. Occasionally stir it.
3. While the sugar is getting ready, squeeze out the lemon juice.
4. Once the sugar syrup is done, remove from heat and allow it to cool down completely.
5. Pour in the squeezed out lemon juice and mix. Then strain it into another pan. Add gin if using and mix well.
6. Pour into clean and sun dried glass bottle. Store in fridge.
7. To Serve: Add in little juice to a glass (about 2 tbsp or depending upon your taste) and fill with water and some ice cubes. Stir and serve chilled.

NOTES

• Choose large lemons, so that there will be lots of juice rather than small lemons.
• You can slice the ginger and add to the sugar and water; but I like to crush or coarsely grind and add.
• Sugar depends on the sourness of the lemons you can increase or decrease 50 gms
• Adding gin is entirely optional; I did not add when I made this, but my ammachi used too.
• Since there are not preservatives; I keep this in the fridge and it stays good for a long time.

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