To make the beverage, you need lemons with thin skin, without defects, and slightly green. If possible, use lemons harvested in wintertime. The juice can be made with a manual or electric juice squeezer, blender, mincing machine, or even be squeezed manually.
How to prepare lemon fresh?
Choose small or medium-sized citrus fruits. Big lemons are often too dry, have thick skin, and lose some part of their useful properties. Before you start, wash lemons with soda and spray them with boiling water. This way, you’ll be able to squeeze more juice. One lemon allows getting about 35—65 ml of juice – it depends on the size.
You can make lemon juice in the following ways:
- Citrus juice squeezer is designed specifically for making juice from these fruits – it’s not suitable for squeezing other fruit. It’s not expensive. In order to make the juice manually, cut the lemon in two pieces, pick the pulp on a special nib and start squeezing. The juice will flow in the container. When you finish, filter the juice.
- Traditional juice squeezer. An electric device will help you to get all the juice contained in lemons. Only dry pulp will stay – it is extracted through a special department. Fresh juice flows through the hole on the bottom. There’s no need to filter the juice.
- Blender/mincing machine. Wash lemons and cut them in big pieces, then put into the blender. Mill them until the state of mush, then use a sieve or cheesecloth filter. Put the fresh juice in a separate container. The same way, lemon juice is made with a mincing machine.
- Manual squeezing. If you don’t have any of the above-mentioned devices, you can only squeeze juice manually. Wash lemons and spray them with boiling water, let them dry. Cut the fruit into 4 pieces and squeeze. Just push the skin to drain the pulp. Filtering is not obligatory.
Fresh lemon juice can be made faster and easier if you cut the fruit into halves and use the juice squeezer or a special press machine for citrus fruit. This device is simple in use – just push the lever.
To get 150 grams of lemon juice, you need to use about 3 fruit. Fresh juice is diluted with water in 1:3 ratio and drunk in doses 50 grams each. The juice should be stored in glass containers in a fridge.
Concentrated lemon juice
You can also make lemon juice using the concentrated products sold in shops. Such concentrate is obtained by evaporating water from lemons – in the result, it becomes thick and sticky. After that, flavorings and flavor intensifiers are added. Of course, concentrated lemon juice cannot be drunk – it’s diluted with water. For example, 0.5 liters of the concentrate is diluted with 3 liters of water. This way, you can get juice without any effort.
Pure lemon juice should not be used – it can irritate the stomach. People with gastritis, ulcers, pancreatitis, cholecystitis, hepatitis, and disorders of bile ducts should not drink the juice. Lemon juice contains a lot of powerful tonic agents, so it’s not recommended for pregnant women.