Lemon Juice


An acidic juice produced by squeezing lemons by hand or with the aid of a juicer. Lemon juice contains about 5%% citric acid and is often used to make lemonade - a refreshing beverage, to marinate meats, flavor baked goods and blended with other fruit juices.


Translations: Citronu sula, Citrinų sultys, Suc de lămâie, Soka od limuna, Soku z cytryny, Citroensap, नींबू का रस, Suco de limão, Лимонный сок, Χυμό λεμονιού, عصير الليمون, 레몬 주스, Citrónová šťáva, Air jeruk, Lemon juice, 柠檬果汁, Suc de Llimona, Citrónová šťava, Succo di limone, מיץ לימון, Citronsaft, Сок од лимуна, レモン汁, Jus de citron, Jugo de Limón, Лимонний сік, Лимонов сок

Physical Description

White fluid that comes out of a Lemon when squeezed. It creates cloudy environment when placed in a transparent holder like glass or pitcher.

Colors: Yellowish white, Pinkish white

Tasting Notes

Flavors: Sour
Food complements: Salads, Vegetables, Meats
Beverage complements: Soda, Alcoholic beverages
Substitutes: Lime juice, Australian bush, Lemon myrtle

Selecting and Buying

Choosing: Check the expiration date first before buying lemon Juice. Do not buy Lemon Juice with broken seal.
Buying: You can buy Lemon Juice on local and supermarkets. You can also make your own Lemon Juice buy purchasing several lemons.

Conserving and Storing

Lemon juice is a common ingredient in recipes for desserts, sauces and dressings. It provides a tart flavor and a good dose of acid that helps balance out the taste of a dish. Since the amount of lemon juice that is needed for recipes is generally low, most of the lemon ends up going to waste. Rather than throwing the lemon away, squeeze the juice out and store it for later use. When stored correctly, fresh lemon juice can be kept for several months.

Wash your hands with soap and warm water. The lemon juice will most likely come in contact with your hands, so it is important that they are clean.

Cut the lemon into two equal halves.

Hold one half of the lemon so the flesh is facing up towards the palm of your hand. Put an ice tray directly under your hand and squeeze the juice out of the lemon. As you squeeze, the ice tray will begin to fill with lemon juice. Since the flesh is facing up, you are less likely to get seeds in the juice.

Repeat the process for the other half of the lemon and any other additional lemons you want to juice.

Place the juice-filled ice trays in the freezer and store for up to 6 months.



History: The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the first century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a tenth century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron





Related Cooking Videos


Juice Machine's picture

I have just been diagnosed with non-alcholic fatty liver, over 200 bad chlestrol, tryglrisicides are normal range and blood pressure is 134 over 72. I have hypothyroidism and have been on meds for that since 1993.
I am not obeste but I am 30 lbs over-weight. What are the amounts of lemon juice, olive oil and epson salts to do the liver detox? I am also going on a diet and get this weight off. Any other suggestions will be appreciated.