By lemon juice I mean always freshly squeezed lemon juice and no finished lemon seasoning from the bottle. In addition to water and lemon juice concentrate, the finished lemon seasonings also contain acidifier, lemon acid and e.g. preservative potassium sorbate, natural lemon aroma and antioxidant ascorbic acid. In addition, fresh lemons can be kept for a long time in the vegetable compartment of the refrigerator and you can always have some in stock in the house. Always use untreated lemons if possible. Lemons give more juice if you roll them back and forth on the work surface under gentle pressure by hand before squeezing them out. For example, if you only need a few drops of lemon juice and don't want to cut a whole fruit, then it's enough to pierce the lemon peel with a fork and squeeze out a few drops. You can also squeeze lemons and freeze the remaining juice in ice cube containers. Especially in summer this is a good opportunity to cool your drinks and enrich them with some vitamins at the same time. But also mineral water with freshly squeezed lemon juice tastes wonderfully refreshing. Hot lemon juice, on the other hand, is a tried and tested household remedy for colds. Lemon juice can also be used to remove fruit stains from cherries or blueberries on the fingers, as the juice has a slightly bleaching effect.