2 & 1/2 cup Peaches (deseed & cube)
1 cup Water
1 & 1/2 cup Sugar
4-5 tbsp Lemon juice
1 & 1/2 cup Water
In a pan boil peaches in one cup of water. Cook until soft.
Grind peaches and cook for another 5 minutes. Take pan off the stove.
In another pan boil 1 & 1/2 cup of water, add sugar and cook until syrup is thickened.
Add peach puree and cook for 10 minutes. Then add lemon juice in it.
Take off of stove, bring it to room temperature and refrigerate for 2 to 3 hours or until chilled.
Pour in an airtight jar and store for up to 2 weeks.
In 2 cups of water, add half cup of squash and serve chilled.