Have you got a few lemon halves lying around in the fridge that have unfortunately dried out? As a result, when you squeeze them, very little juice comes out. Don’t throw away your opened lemons, though, as it is possible to recover their past freshness!
How to make a cut lemon juicy
To extract as much juice as possible from a lemon half that has dried over the days, immerse it in a jar of hot water. A simple trick that immerses the lemon and, upon contact with moisture, softens its skin and flesh. From there, the juice is extracted more easily since it is no longer retained in the flesh of the lemon, which was previously too dry to release what it contains. Don’t worry, the water does not enter the lemon directly, it only softens its internal membranes, which makes squeezing more pleasant. To do this, fill a jar with very hot water (be careful, it must not have been brought to the boil), immerse the lemon in the container filled with water, close it and leave to act for about fifteen minutes (ideally, leave the lemons in the jar of water overnight). When you remove the lemon from the water, if it is still warm, let it cool and squeeze it using a citrus press. You should get much more juice than if you had squeezed the lemon while it was still dry and wrinkled!
The lemon slice can be reused!
Note that it is possible to reuse your leftover lemon. Consider using it by grating it on pasta with cherry tomatoes and lemon or to infuse it in hot water! You will obtain beautifully presented plates and lemony drinks perfect for a detox effect. For good reason, lemon is an excellent food for eliminating toxins from the body. Incorporate lemon into your drinks, such as zest in a carafe of water for example.
Otherwise, for the home, the lemon slice is ideal for repelling ants (by placing the slices in the corners of the walls where the ants come from), cleaning your machines (by leaving a slice in the dishwasher while it is running) or deodorizing the refrigerator (by simply leaving the slice in the bottom of the refrigerator).
