Juice the lemon or slice it into thin slices (I do half-half) and add it to a pitcher of water.Remove any seeds from the lemon slices if preferred.If using only slices, use something to gently muddle them and release the juices from the lemon.I recommend allowing the water to steep for at least an hour or two to infuse with more flavor.
Make ahead: If you want to add lemon slices to water without having to slice them fresh each time, you can freeze lemon slices or even prepare lemon juice ice cubes to defrost overnight in the fridge or add straight to your glass of water. I recommend consuming the lemon water within a day, up to 2 days if needed, as lemon rind adds more bitterness to the drink over time.
Save the peel: If you’re juicing the lemon into the water, then don’t discard the peel. Instead, zest the lemon before you juice it and save the zest for baking and other uses.
The flavor will intensify over time: The longer it sits, the more tangy/bitter it will become. You can top it up with additional water if needed, but note that it can become overly bitter after a day.
What Else Could You Add?
Cucumber lemon water - add a few slices of cucumber.
Fresh mint leaves - add to taste.
Lemon ginger water - add a teaspoon of minced ginger or a thin slice or two.
Cinnamon or cayenne pepper - add a dash.
Lime/Orange slices alongside the lemon.
Honey lemon water - add to taste, must be dissolved in warm water.