Lemon Water Recipe

Prepare lemon

Wash the lemon thoroughly under cool running water to remove any residues or wax. Roll the lemon on the countertop with the palm of your hand applying gentle pressure for 20–30 seconds to loosen juices.

Juice or slice

Option A — For more pronounced lemon flavor: Cut the lemon in half and juice it until you have about 2 tablespoons (30 ml) of juice. Option B — For milder flavor and visual appeal: Slice the lemon into 6–8 thin rounds.

Sweeten (optional)

If you prefer slightly sweetened lemon water, add 1 teaspoon of honey or simple syrup to the bottom of your pitcher or glass. Stir briefly to dissolve. Warm a small amount of lemon juice or water first if honey is hard to dissolve.

Assemble

In a 1‑quart (roughly 1 L) pitcher or large glass, combine 4 cups (950 ml) of cold filtered water with the lemon juice or the lemon slices. Add ice cubes and the optional mint leaves. Stir gently to combine so flavors infuse.

Infuse and serve

Let the lemon water sit for 3–10 minutes at room temperature or 15–30 minutes in the refrigerator for a milder taste and better infusion. Serve over additional ice if desired. Taste and adjust sweetness or lemon intensity — add more lemon juice or a little more water as preferred.

Storage

Keep any leftover lemon water covered in the refrigerator and consume within 24–48 hours for best freshness. Stir before serving, as flavors may settle.