How to make lemon water without bitterness

The key to making lemon water not bitter is to control the soaking time of lemon peel and seeds, and to match it with appropriate water temperature. There are mainly methods such as selecting fresh lemons, controlling water temperature, removing lemon seeds, shortening soaking time, and adding sweeteners.

1. Choose fresh lemons

Fresh lemons have lower skin oil content and less accumulation of bitter substances. When selecting, pay attention to the smooth and wrinkle free skin, elastic pressing, and juicy flesh after cutting. Lemons stored for more than a week will gradually oxidize their skin to produce more limonoid substances.

2. Control water temperature

Water at around 60 degrees Celsius can dissolve lemon aroma substances to the maximum extent while reducing the precipitation of bitter components. Boiling water can cause a large release of lemon oil glycosides, while cold water cannot fully stimulate the lemon flavor. You can let the boiled water stand for 3 minutes before brewing.

3. Removing Lemon Seeds

Lemon seeds contain a large amount of limonin and naringin, which are the main sources of bitterness. Before slicing, cut in half vertically and use a sharp knife to remove all white seeds. Check each lemon for any remaining seeds, especially at the junction between the flesh and white flesh.

4. Shorten soaking time

Lemon slices soaked for more than 30 minutes will continue to release bitter substances. It is recommended to use the instant soaking and drinking method, or squeeze out the lemon juice and store it separately before mixing it with water when drinking. Lemon water stored in refrigeration should be consumed within 6 hours.

5. Adding Sweetener

Natural sweeteners can neutralize the sourness of lemons, while fructose in honey can mask about 40% of the bitterness. Adding 10 grams of honey or 5 grams of rock sugar per 500 milliliters of water yields the best results, and can also be paired with herbs such as mint leaves and rosemary to enhance flavor levels.

It is recommended to use glassware for daily consumption of lemon water to avoid metal containers accelerating oxidation. People with gastrointestinal sensitivity can control their daily intake within 1000 milliliters and dilute it appropriately when drinking on an empty stomach. Lemon can be frozen and sliced for long-term storage, and can be taken directly without thawing when in use. Pairing with herbaceous plants such as chrysanthemums and honeysuckle can reduce the risk of enamel erosion. Rinse your mouth with water promptly after drinking.