How To Make Lemon Juice

by Raksha Hegde last updated -

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If you want to learn how to make lemon juice, you need just three ingredients – lemon, sugar, and water. It’s a simple recipe but a handy one. So let’s learn how to juice a lemon and how to make home-made lemon juice!

A small glass filled with lemon juice

How To Make Lemon Juice

Lemon juice has amazing health benefits!
4 from 2 votes
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Course: Beverage
Cuisine: Indian
Keyword: lemon juice
Appliance: Refrigerator, Juicer, Microwave
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup


  • 1 lemon
  • 1 cup water
  • 1 tspn sugar (optional)


  • Cut the lemon lengthwise to extract the maximum juice.
  • There are different ways you can juice a lemon. You can use a lemon squeezer or a hand-held juice press to juice the lemon. Otherwise, you can juice the lemon the old-fashioned way with a fork. Make sure you do this over a strainer to catch the bitter lemon seeds.
    A small glass filled with lemon juice
  • Add a cup of water and mix well. Your lemon juice is ready!
  • If you want to sweeten your lemon juice, you can add sugar or honey as per taste. Adding a pinch of salt to the juice helps to heighten the sour flavor of the fresh juice.
    Glass jar filled with lemon juice with lemons and lemon leaf on a wooden table


If you want to extract the maximum juice from a lemon, you can choose a heavy lemon and slightly roll it under your palm on a counter to loosen the fruit. You can also stick it in a microwave for 20 seconds just before juicing it to make it softer.

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About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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