How to make homemade lemonade?

Lemon is a very good fruit, but because it tastes sour, almost no one will eat it directly. Using lemons to make lemonade is actually a very common practice, because lemon juice contains very high levels of vitamins, and making lemonade can dilute the sour taste of lemons, and the lemon juice can also be drunk, killing two birds with one stone.

Healthy Ways to Drink Lemon Water

Lemon water is good for the human body, but it cannot be drunk casually. Here, the editor will tell you when and how to drink lemon water.

1. Drink lemon water in the morning. Many people may have heard this saying: lemons are photosensitive, so lemon water should not be consumed in the morning, otherwise you will get tanned and develop spots when you go out. This statement is somewhat out of context. After getting up in the morning, the human gastrointestinal tract is most sensitive. Drinking a glass of lemon water at this time can help promote bowel movements. It is very effective in maintaining healthy bowel movements and can also help with weight loss! Although lemon contains photosensitive ingredients, there will be no major problems as long as it is not used on the skin during the day.

2. You need to peel the lemon to make homemade lemonade. Although the tannins contained in lemon peel can remove triglycerides from human blood vessels and play a diuretic and anti-inflammatory role, the lemon peels currently on the market are often coated with wax for preservation, so it is best to peel the fresh lemons when making lemonade!

Making lemonade

Fresh lemons have a strong fragrance, while dried lemons have a certain loss of aroma components and vitamin C. Fresh lemons must be sliced ​​thinly with the skin on. Because the peel contains higher levels of flavonoids, such as hesperidin and naringin, which are beneficial to health. Lemon essential oil is also mainly in the peel, and thin cutting will help the aroma components in the lemon peel to come out. Flavonoids have a slightly bitter taste, which combines with the sour taste of lemon itself, making it more thirst-quenching when drinking it in hot weather. For the remaining lemon, you can apply some honey on the cut surface, wrap it with plastic wrap, and store it in the refrigerator for three days.

The water temperature of 60~70℃ is more suitable. The water used to soak the lemon is too cold, so the fragrance is not easy to come out. If soaked in boiling water, more bitter substances will dissolve, such as hesperidin. Some people worry that high water temperature will lead to the loss of vitamin C. In fact, lemon is highly acidic, and vitamin C is more heat-resistant under acidic conditions and is not so easily lost. Therefore, the water temperature for soaking lemons is generally between 60 and 70 degrees Celsius.

The lemon water must be light. If you use lemonade instead of plain water to quench your thirst, make sure the water is light. Soak a large piece of lemon with skin in 1 liter of water, which can be poured into 3 to 4 small cups. Generally, it is brewed 2 to 3 times. When there is no lemon taste, just replace it with a new one. The lemon water brewed in this way is not sour or astringent, but rather fragrant. It can be drunk without adding sugar or honey, and the energy it contains is almost negligible. If you put too many lemon slices, you need to add sugar or honey to balance the sour taste.