Lemon juice is obtained by squeezing raw lemons. Diluted with water, it is an ideal thirst quencher on hot days and thanks to its fruity acidity, it has a number of culinary uses.
From Wikipedia: “The lemon (Citrus × limon) is a species of small evergreen tree native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.”
“Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients, however, have insignificant content.
Lemons contain numerous phytochemicals, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).”
Translated from “www.zentrum-der-gesundheit.de/zitrone”: “Its fruity, sour taste gives many dishes and drinks a nice fresh flavor. In addition, this citrus fruit is rich in vitamin C and antioxidants, has antibacterial properties, promotes the excretion of toxins, strengthens the immune substance, and is even thought to help prevent cancer. The juice and peel of the lemon work nicely to season and add flavor to many dishes. Both are used in salad dressings, soups, sweet creams, cakes, and baked goods and with meat and fish. Mineral water with added lemon juice can be quite refreshing. And the famous hot water with lemon juice is a common remedy for colds.
However, lemons arenʼt just known for their culinary and medical uses. They are also used as all-purpose, cleaning agents in many homes as they are environmentally friendly.”
“Lemon juice may be used as a simple invisible ink, developed by heat.”