Is it better to soak lemons in hot or cold water?
Lemons are best soaked in warm water. Water that is too cold or too hot is not ideal. However, cold water is better than hot water, so never use boiling water to soak lemons, as it will not only taste bad but also cause the loss of nutritional value.
Actually, it's not ideal to soak lemons in water that's too hot or too cold; lukewarm water is best. Fresh lemons are especially unsuitable for boiling water; lukewarm water helps preserve more of the lemon's nutrients. Vitamin C in fresh lemon slices is easily destroyed at high temperatures, and high water temperatures will lead to vitamin C loss. However, vitamin C has a certain degree of heat resistance under acidic conditions, so unless it's boiling water, it's generally not easily lost.
Brewing lemons with cold water won't bring out their aroma, and the vitamins won't dissolve fully, significantly reducing their effectiveness. Using boiling water is too hot in summer, and you might not be able to wait, unless you brew it beforehand. Also, boiling water is too hot and can destroy the lemon's nutrients.
What temperature of water is best for soaking lemons?
A water temperature of 60-70℃ is suitable.
1. If the water used to soak the lemons is too cold, the aroma will not be easily extracted.
2. If soaked in boiling water, more bitter substances, such as hesperidin, will dissolve.
3. Some people worry that high water temperature will cause the loss of vitamin C. In fact, lemons are highly acidic, and vitamin C is more heat-resistant under acidic conditions, so it is not so easy to lose.
If the water is too cold, the aroma of lemons won't be easily extracted. If boiling water is used, more bitter substances, such as hesperidin, will dissolve. Some people worry that high water temperatures will cause vitamin C loss, but lemons are quite acidic, and vitamin C is more heat-resistant under acidic conditions, so it's not easily lost. Therefore, a water temperature of 60-70℃ is generally suitable for steeping lemons.
How many times can one lemon be soaked?
A single lemon slice can generally be used three times. Replace it whenever it becomes bland and tasteless. Honey and sugar can be added according to personal preference. Once cut open, microorganisms from the air will settle on the surface and grow. Even when refrigerated, do not leave it for too long.
Lemons are one of the most medicinally valuable fruits in the world. They are rich in vitamin C, sugars, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high potassium, and low sodium, making them highly beneficial to the human body. Vitamin C maintains the formation of various tissues and intercellular substances in the body and preserves their normal physiological functions. The body's matrix, connective tissues, and collagen all require vitamin C for protection. When vitamin C is deficient, the intercellular matrix—the gelatinous substance—decreases. This makes cell tissues brittle and unable to resist external forces, leading to scurvy. It also has many other uses, such as preventing colds, stimulating hematopoiesis, and anti-cancer effects.
Lemons are highly nutritious, containing abundant vitamins, especially vitamin C and anthocyanins, as well as antioxidants. Regular consumption is very beneficial for the body's vitamin replenishment. Due to their high anthocyanin and antioxidant content, lemons have anti-aging effects, can protect the skin and mucous membranes, and can reduce blemishes. However, if lemons are processed and dried, a significant amount of nutrients will be lost, especially vitamins and antioxidants. Although they will still be effective when consumed, they will be much less potent than the original fruit, but they can still provide some benefits.
