Pure lemon juice was an age old beverage esteemed by Chinese Emperors dating back 1000′s of years. Its unique acidic yet sweet taste also makes lemon juice a popular mixer with other juices and drinks and a useful culinary aid.
Picking Lemons for Juicing
When choosing lemons for juicing look for those that are bright yellow throughout with no green coloring in the skin. This will ensure the lemons are ripe and ready. Avoid lemons that have any wrinkling or mold in the skin, these are both signs that the lemons are over-ripe and old. Lemons that feel heavy for their size indicate a higher pulp and juice content and will therefore produce more juice. Lemons with thinner skins will contain more pulp and therefore more juice. Eureka and Lisbon varieties are great juicing lemons because they contain a high water content. Juicing lemon that has been stored at room temperature also produces a higher juice yield than refrigerated lemons.
Can you Juice Lemon Peel?
You sure can but it is not to everybody’s taste! The peel will taste extremely sour, even more so than the pulp of the fruit and without providing any sweetness. The peel is, however, very nutritious and does not contain harmful substances like the peel of its citrus brothers oranges and grapefruits.
Personally speaking the peel is too intense juiced for my liking but I do juice the pith and other white membranes. The pith (the white part between the skin and the pulp of the fruit) is less sour than the yellow outer skin but also very nutritious. The pith is densely concentrated in bio-flavonoids and vitamin C.
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