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Lemon juice

Author
Cookinero 26 Apr 2025
3820
Lemon juice

Everyone knows about the benefits of lemon. This fruit is one of the record holders in terms of vitamin C content, which is necessary for immunity, fatty essential oils that strengthen the heart and blood vessels. Lemon can be consumed separately, added to tea, and also used to make lemon juice - an invigorating drink that is drunk, including for colds, as an antipyretic and immunomodulatory agent.

How to cook Lemon juice

Step 1

Lemon juice

Squeeze the juice from the lemons and put them in the refrigerator, after removing any seeds that may have gotten into the juice.

Step 2

Lemon juice

Cut lemon peels into random pieces, put them in a saucepan, pour water and put on the fire. After boiling, add sugar, stir and cook the broth for 3 minutes. Remove from heat and let it brew for at least 2.5 hours.

Step 3

Lemon juice

Strain the decoction, combine it with the juice squeezed out in advance. Use it chilled or warmed.

Lemon juice - FAQ About Ingredients, Baking Time and Storage

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be aware that bottled juice may have preservatives and a slightly different taste compared to fresh-squeezed.
This lemon juice mixture can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavors may intensify over time, so give it a stir before serving.
Yes! You can substitute the sugar with a natural sweetener like stevia, erythritol, or monk fruit sweetener to make it sugar-free. Adjust the amount to taste as alternative sweeteners vary in sweetness.
Absolutely! Pour the juice into ice cube trays or freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight or gently warm on the stove when ready to use.
Serve chilled over ice for a refreshing drink, warmed as a soothing beverage, or even mixed with sparkling water for a fizzy lemonade. It also works well as a base for cocktails or mocktails.
Yes, you can reduce the amount of water in Step 2 to make a more concentrated syrup. Then mix with cold water to your preferred strength when serving.
The strained peels can be dried and used for zest, added to vinegar cleaners, or composted. They're too soft for cooking after boiling but still have great uses!
For extra flavor, consider adding a few sprigs of fresh mint, a teaspoon of vanilla extract, or a pinch of ginger during Step 2 when boiling the peels.
Yes, the recipe scales well. Just be sure to use a larger saucepan if doubling or tripling the recipe to accommodate the increased volume during boiling.

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