As much as I love the tart, punchy kick that a squeeze of lemon juice brings to any dish—from this creamy lemon pasta to this feel-good ginger and turmeric tea—I loathe the act itself.

Squeezing a lemon requires me to either A) pull out the bulky citrus squeezer that's buried at the bottom of my kitchen gadgets drawer, or B) do it by hand, which always leaves my fingers covered in sticky juice and more than a few acrid seeds sprinkled into whatever I'm making.


* This article was originally published here

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