What is "Citrus Limon (Lemon) Fruit Water" and what is its purpose?

The lemon tree is a shrub belonging to the Rutaceae family. It is the result of a complex hybridisation between a male progenitor (the citron tree Citrus medica) and a female progenitor (the bitter orange or Citrus aurantium), the latter itself being a hybrid derived from the grapefruit (Citrus paradisi). The lemon tree thrives in dry lands, particularly around the Mediterranean basin. Originally from the Himalayas, it also enjoys the tropical and subtropical regions of both hemispheres.

The cultivation of the lemon tree was introduced to the Middle East around the 4th century BC by Alexander the Great, followed by the Sumerians and Egyptians. The Crusaders of the Middle Ages facilitated its spread throughout Europe. Lemon juice was then used in medicine to sterilise cuts and wounds, as well as to soothe insect bites.

The lemon is now an iconic fruit of the town of Menton, which has dedicated a festival to it in February-March since the 1930s. Floats are decorated solely with these famous citrus fruits.

Thelemon hydrosolis derived from the steam distillation of the fruit's pericarps (zests). This method involves mixing and heating the plant residues with water in a still, then cooling the water vapour in a condenser to recover it in liquid form. The essential oil, less dense than the water used for extraction, then floats on the surface, which is none other than the hydrosol. This is recognised in cosmetics for its toning properties and its ability to unify the complexion. Unlike essential oil, it can be usedwithout contraindications by children and pregnant womenas it is less concentrated in active species. However, potentially photosensitising, we still advise you to limit sun exposure after applying lemon hydrosol to the skin.

Lemon hydrosol appears as a colourless to whitish liquid with a fresh, lemony scent. In terms of its biochemical composition, it is rich in limonene, alpha-pinene, beta-pinene, geranial and linalool. Its pH is slightly acidic (between 5 and 7), which is quite different from that of lemon juice obtained from the mechanical pressing of the fruits.