The ingredients for hot lemon include water, lemon juice, and, if needed, sugar or honey. Due to its high vitamin C concentration, it is a well-known natural cold cure. One lemon is used to make the beverage per glass, and it can be sweetened to lessen its strong acidity.
During the colder months, hot lemon is a common beverage that is intended to both prevent and treat colds.
It is commonly known that lemons are healthful since they are high in vitamin C. However, did you know that vitamin C is likewise quite susceptible to heat and is largely destroyed while cooking? Wikipedia states that vitamin C does not breakdown until 190 °C, but instead oxidizes in aqueous solution to dehydroascorbic acid, which, depending on the parameters of the reaction, irreversibly hydrolyzes to diketogulonic acid.
The drink is typically made at a temperature of about 60 °C since raising the temperature speeds up the oxidation of vitamin C.
Recipe for hot lemon preparation
All you need for a hot lemon is water, fresh lemons, and some honey.
A hot lemon is simple to make and only requires a few ingredients:
- 250 ml of water
- 1 lemon
- Honey, one teaspoon
Because conventional lemons are frequently tainted with pesticides, you should always use organic lemons.
Additionally, you should purchase the lemons from Spain (all year) or Italy to minimize long transportation routes (November to July). Local organic honey is the finest option when it comes to honey.
By doing this, you support both local beekeeping and your health. Of course, you can eliminate the honey entirely or swap it out for a vegan one.
However, hot lemon also has some health advantages that might be attributed to honey.
To 40 to 60 degrees, heat the water. You might also boil it first, then let it cool.
Add the lemon juice to the warm water after pressing the lemon.
Honey should be added before consuming the hot lemon in small, warm swallows.
Important Information in regard to Lemon, Honey and Heat
Due to its great sensitivity to heat, vitamin C is lost during cooking.
Additionally heat-sensitive is honey. Because essential chemicals and enzymes are destroyed while cooking. In addition, heating might result in the formation of the harmful to people hydroxymethylfurfural (HMF).
In order to maintain both the honey’s enzymes and its vitamin C, the water’s optimal temperature is 40°C. At this temperature, neither the enzymes nor the vitamin C will be lost.