Lemons are rich in citric acid, malic acid, vitamin C, potassium, calcium, magnesium, phosphorus, and other nutrients. They also contain health-promoting components such as lemon essential oil, hesperidin, and naringin. The pulp of a lemon is extremely sour and not suitable for direct consumption, but slicing it and steeping it in water helps release its nutrients. So, how should you make lemon water? I'd like to share my experience.
It's best to use fresh lemons.
Fresh lemons have a rich aroma, whereas dried lemons have lost some of their aromatic compounds and vitamin C. Fresh lemons should be sliced thinly with the peel on. The peel contains a higher concentration of flavonoids like hesperidin and naringin, which are beneficial to health. Lemon essential oil is also primarily found in the peel. Slicing them thinly allows the aromatic compounds in the peel to infuse into the water. Flavonoids have a slight bitterness that complements the lemon's natural acidity, making the drink more refreshing, especially on hot days. Any leftover lemon can be coated with honey at the cut surface, wrapped in plastic wrap, and stored in the refrigerator for up to three days.
A water temperature of 60~70°C is most suitable.
If the water is too cold, the aroma won't infuse well. If you use boiling water, more bitter substances, such as hesperidin, will be extracted. Some people worry that high water temperature will destroy vitamin C, but lemons are quite acidic, and vitamin C is relatively heat-stable in acidic conditions, so it doesn't degrade as easily. Therefore, a water temperature of 60~70°C is generally ideal for steeping lemon water.
The lemon water should be light.
If you're drinking lemon water instead of plain water to quench your thirst, it must be light. One large, unpeeled lemon slice can be steeped in 1 liter of water to make 3-4 small cups. It can generally be re-infused 2-3 times; just use a new slice when the lemon flavor is gone. This method produces a lemon water that is not sour or astringent, has a light fragrance, and can be drunk without adding sugar or honey, with its energy content being almost negligible. If you use more lemon slices, you may need to add sugar or honey to balance the acidity.
Finally, it's worth noting that a little honey or sugar makes lemon water taste better. However, a lightly sweetened lemon water contains about 5% sugar. A 200g cup of sweetened honey lemon water contains 40 kcal, and drinking two cups is equivalent to eating a quarter bowl of rice. Therefore, people who need to control their weight should limit their intake.
Additionally, for those with excess stomach acid, you can drink lemon water as long as it is very diluted, as a small amount of citric acid can help repair the gastric mucosa. For those with indigestion, adding a thin slice of ginger to light lemon water to accompany a meal can help stimulate the secretion of digestive fluids. Unsweetened, light lemon water contains no sodium, almost no energy, and is a source of potassium, a small amount of vitamin C, and some flavonoids, making it suitable for daily consumption by people with chronic conditions such as hypertension, diabetes, cardiovascular disease, and gout.