How to Squeeze Every Last Drop of Juice Out of a Lemon: This Trick Bartenders Use
Lemon juice is one of the most popular ingredients in cooking, which has a bright taste and many beneficial properties.
However, as noted by the expert of the online publication BelNovosti, chef Yulia Arkhipova, many housewives find it difficult to get enough juice from one lemon.
Here's a method used by professional bartenders that will allow you to extract the maximum amount of juice from each lemon and use it to prepare various dishes.
How to Squeeze Lemon Juice
It's worth starting with preparing everything you need. You won't need much: the citrus itself, a saucepan, and water.
Fill the container with enough water to completely cover the lemon and place it on the stove.
Turn on the heat to medium and wait until the water reaches a temperature of approximately 50 degrees – this will be indicated by bubbles “forming” at the bottom of the container.
When the water is heated to the desired temperature, carefully place the lemon in the pan. Time it – the lemon should be in the hot water for exactly 2 minutes.
After 2 minutes in the water, remove the fruit and let it cool slightly until it turns from hot to warm, then roll it on the table, pressing lightly.
Then cut the lemon lengthwise to get two halves and finally squeeze out that very juice for which it all started.
