sitruunamehua

Sitruunamehua, or lemon juice, is the tart liquid pressed from ripe lemons (Citrus limon). It is widely used as a souring agent and flavor enhancer in beverages, cooking, and baking, and appears in many culinary traditions.

Production and composition: Lemon juice is typically produced by mechanical pressing of halved lemons. Fresh juice is a mixture of water, citric acid, natural sugars, and small amounts of aroma compounds and minerals. Commercial lemon juice may be pasteurized and bottled or sold as a concentrate. While the peel contributes much of the lemon’s aroma, the juice itself provides a bright, acidic flavor.

Culinary uses: Its acidity and flavor make lemon juice a common ingredient in drinks such as lemonade and cocktails, as well as dressings, marinades, and sauces. It is used to brighten seafood, poultry, and vegetable dishes, and to balance sweetness in desserts. Lemon juice also serves to prevent oxidation in cut fruit and fruit salads, helping to maintain color and freshness.

Storage and preparation: Freshly squeezed lemon juice should be refrigerated and used within a few days. Commercial bottled lemon juice has a longer shelf life when unopened and can be stored in the pantry; once opened, refrigerating is recommended. For longer-term use, lemon juice can be frozen in small portions, such as ice cube trays, and thawed as needed.

Health and safety: Lemon juice is high in acidity and contains vitamin C and minerals in small amounts. Regular exposure to its acidity can erode tooth enamel or irritate the mouth if consumed in excess; individuals with citrus allergies should avoid it. It can interact with certain medications, so those on specific treatments should consult guidance if needed.