Ingredients
The drink
- 2large unwaxed lemons
- ice cubes
Served alongside
- a small carafe of cold water
- or sparkling water
- caster sugar or sugar syrup
- a long spoon
Sometimes added
- a sprig of mint
- a strip of lemon peel
Directions
- Use unwaxed lemons if you can find them. They should feel heavy for their size. Let the lemons come to room temperature. Cold lemons give up much less juice.
- Roll each one firmly on the worktop. Press down hard as you roll it. Juicing them takes only a moment. Cut the lemons in half across the middle. Squeeze them with a hand press or a reamer.
- Work over a sieve to catch the pips. You want about eighty millilitres of juice. Take out all the pips either way. Pour the juice into a tall glass.
- Add a few ice cubes to the glass. Set the glass down on a saucer. Bring a small carafe of cold water alongside.
- Bring sugar in a bowl or a small jug of syrup. Granulated sugar does not dissolve in cold juice. Heat equal weights of sugar and water. Stir until the sugar dissolves completely.
- Let it cool and keep it in a bottle. It keeps a month refrigerated. Add the sugar to the juice first. Stir it until it has dissolved. Taste as you go and stop when it suits you. Adding water first dilutes the sugar too far.
- Pour it gently to keep the fizz. Serving it is done properly cold. Juice loses its brightness within an hour. Squeeze it fresh every single time.
Technique
- The drink is served as separate components rather than pre-mixed, so the drinker builds it to their own balance of sharp and sweet.
- Menton, just along the coast from Monaco, is famous for its lemons, holds an annual lemon festival and its fruit carries a protected origin designation.
- Granulated sugar will not dissolve in cold juice, which is why sugar syrup is the better option.
Substitutions
- Sparkling water in place of still gives a lighter and fresher drink.
- Sugar syrup dissolves instantly where granulated sugar sinks to the bottom.
Variations
- Some cafes add a sprig of mint to the glass.
- Orange pressee is made exactly the same way with oranges.
- Limonade, the ready-mixed version, is sold bottled across France.
History
Riviera café classic drawing on the famed lemons of nearby Menton.
Frequently asked questions
What is Citron presse?
Citron presse is a drink from Monaco: fresh lemon juice served with water and sugar to mix yourself. Riviera café classic drawing on the famed lemons of nearby Menton.
How long does Citron presse take to make?
Citron presse takes 5 minutes of preparation and none of cooking. The recipe makes 1 drink. It is rated easy to make.
What can I substitute in Citron presse?
Yes, within limits. Sparkling water in place of still gives a lighter and fresher drink. Sugar syrup dissolves instantly where granulated sugar sinks to the bottom.
What is the most important thing to get right in Citron presse?
The drink is served as separate components rather than pre-mixed, so the drinker builds it to their own balance of sharp and sweet.
