or lemon juice water
Lemon water provides vitamin C, citric acid, and trace minerals including potassium and magnesium, though the concentration of nutrients is modest depending on juice-to-water ratio and any added sweeteners.
About
Lemon juice water, also called lemon water or citron pressé, is a simple beverage composed of freshly squeezed lemon juice diluted with water, typically served at room temperature or chilled. The mixture combines the acidic, tart juice of the lemon (Citrus limon) with potable water in proportions that vary by preference and tradition, typically ranging from 1 part juice to 3-4 parts water, though this ratio is highly flexible. Lemon juice itself is the extracted liquid from ripe lemons, containing citric acid as its primary acid component, along with natural sugars, essential oils, and various micronutrients. The beverage may be sweetened with sugar, honey, or other sweeteners, or consumed unsweetened depending on cultural context and personal preference.
Culinary Uses
Lemon juice water functions primarily as a refreshing beverage and palate cleanser, particularly prevalent in Mediterranean, Middle Eastern, and Indian cuisines. It serves as a base for infusions with herbs such as mint or ginger, and appears as a breakfast or post-meal drink across many culinary traditions. Beyond consumption as a beverage, lemon water is used in cooking as an acidifying agent to prevent oxidation of cut fruits and vegetables, to brighten flavors in dishes, and as a poaching or steaming medium for delicate proteins. It also functions as a marinade component and in the preparation of ceviche and other raw fish preparations where the citric acid denatures proteins.