Ivys Homemade Lemon Squash And How To Use It Recipes

IVY'S HOMEMADE LEMON SQUASH AND HOW TO USE IT

Ivy's Homemade Lemon Squash and How to use it image

Homemade Lemon squash is made with only two ingredients. Lemon juice and sugar. Nothing like homemade lemon squash to beat the summer heat!

Provided by Ivy Liacopoulou

Time 25m

Number Of Ingredients 6

Ingredients

75 ml concentrated lemon juice (or more/less on how sweet you like it)
1 cup cold water
Ice cubes
A slice of lemon
600 grams fresh lemon juice
600 grams sugar

Steps:

Put both ingredients in a pot and mix it with a wooden spoon for the sugar to dissolve.
When it comes to a boil, lower heat and simmer for 6 - 7 minutes. Remove any froth forming on top with a slotted spoon.
Remove from the heat and allow to cool.
Store in glass bottles in the refrigerator, up to 1 year.
To make lemonade: Put the lemon squash in a glace,
Add cold water or soda ice cubes and decorate with a slice of lemon.
Stir and enjoy!

Nutrition Facts : Calories 245 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 61 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

HINT OF LEMON SQUASH SAUTE

Hint of Lemon Squash Saute image

A lovely hint of lemon adds refreshing tang to this super-simple veggie medley. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium yellow summer squash, sliced
2 medium carrots, sliced
1 small onion, sliced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME

Slow-Cooked Summer Squash with Lemon and Thyme image

Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.

Provided by Claire Saffitz

Categories Bon Appétit Side Vegetable Yellow Squash Zucchini Summer Thyme Lemon Lemon Juice Roast Vegetarian Vegan Wheat/Gluten-Free Dairy Free Garlic

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

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