Various beneficial substances in lemons are water-soluble. Making dried lemons will cause nutrient loss during the drying process, making it not worthwhile. Therefore, it is best to use fresh lemons for making lemon water.
Fresh lemons are best washed and sliced directly, retaining the lemon peel. This part contains the highest content of flavonoids such as hesperidin and naringin, and it can also lock in moisture.
High temperatures can damage nutrients and stimulate bitterness in substances like flavonoids, affecting the taste. It may also damage the oral or gastrointestinal mucosa when consumed. Therefore, when making lemon water, attention should be paid to the water temperature, ideally controlled between 60-70 degrees Celsius.
