lemon juice mixed with a little water
Rich in vitamin C and citric acid, which provides acidulation and mild antimicrobial properties; provides minimal calories when heavily diluted with water.
About
Lemon juice diluted with water is a simple liquid preparation consisting of freshly extracted or bottled juice from Citrus limon combined with potable water in variable proportions, typically ranging from equal parts to a 3:1 juice-to-water ratio depending on desired acidity and application. This mixture retains the characteristic acidic profile of lemon juice—derived primarily from citric acid—while achieving a more subtle, less intensely tart flavor profile than undiluted juice. The resulting preparation is pale yellow to clear in appearance and functions as a versatile acidulent and flavoring agent across numerous culinary contexts.
Culinary Uses
Diluted lemon juice serves as a light, refreshing acidulent in marinades, dressings, and finishing liquids for fish and delicate proteins, where it contributes brightness without the aggressive bite of concentrated lemon juice. It is commonly used to prepare ceviche, as a marinade base for Mediterranean and Middle Eastern dishes, and as a tenderizing and flavoring component in grain-based salads. In beverage preparation, it forms the base for lemonades and diluted drinking vinegars (shrubs), and is drizzled over finished dishes as a light acidic garnish. The proportion of water to juice can be adjusted to balance the level of acidity required for specific culinary applications.