Lemon Water Recipe

Prepare lemon

Roll the lemon on the countertop with gentle pressure to soften and release more juice. Cut the lemon in half crosswise. If you prefer less pulp and oil, remove seeds now.

Juice lemon

Use a handheld citrus juicer or ream the lemon half over a small bowl and extract about 1–2 tablespoons (approximately the juice from half a lemon). If you want stronger flavor, use the whole lemon.

Sweeten (optional)

If using honey, dissolve 1 teaspoon of honey in 1–2 tablespoons of warm water before adding to the main pitcher so it blends evenly. For simple syrup, add directly.

Combine with water

Pour 1 liter of cold filtered water into a pitcher. Add the freshly squeezed lemon juice and the dissolved honey or simple syrup (if using). Stir gently to combine.

Add ice and aromatics

Add about 6 ice cubes to the pitcher or to individual glasses to chill. Tear the mint sprigs lightly between your fingers to release oils and add them to the pitcher for a subtle aromatic note. Add lemon slices for garnish if desired.

Taste and adjust

Taste the lemon water and adjust to your preference: add more lemon juice for tartness, more honey/simple syrup for sweetness, or more water to dilute.

Serve

Pour into glasses over ice. Discard mint sprigs after serving if you prefer. Best served immediately, or refrigerate for up to 24 hours (flavor will change as it sits).