In order to show HOW versatile the scent and taste of the lemon is, I sought out recipes from many scopes of applications (collection will continue to be added)

One drop corresponds to approx. 0.03ml

„Summer Beauty“

25ml dist. water

25ml 96% alcohol

10 drops bergamot

7tr. lemon

10 drops of pink grapefruit

2 drops peppermint

Shake and use as a spray.

Lemon ice cream

2 egg whites (M)

75g sugar

400 ripe mango (1 ripe mango)

220ml buttermilk

150g sour cream (10% fat)

1 organic lemon

4 sprigs of mint

mint oil

-Fill the pot with about 3 cm of water for a double boiler. Place the metal bowl in the pot so that it does not touch the water.

-In a metal bowl, beat the egg whites and sugar over medium-high heat using a whisk until stiff, glossy peaks form; the water in the pot should not boil. Take the bowl out of the water bath.

– Allow the egg whites to cool and then divide the lukewarm egg whites into 3 portions.

– Halve the mango and set aside one half. Finely puree the other half and fold in 1 portion of egg whites.

-Mix the buttermilk and sour cream until smooth. Fold in the remaining portions of beaten egg white, halve the mixture.

– Finely grate half the lemon zest. Halve and squeeze the lemon. Mix 1 tsp lemon juice and the lemon zest with 1 half of the egg white mixture.

Set aside a few mint leaves and finely chop the rest. Stir 2-3 drops of mint oil into the remaining whipped cream mixture.

Pour the mango, lemon and mint mixture into a freezer-safe bowl. Cover with cling film or aluminum foil and freeze for about 2 hours, stirring with a hand blender about every 30 minutes.

Peel the remaining half of the mango and cut into wedges.

Allow the ice cream to thaw briefly so that it becomes more malleable. Using a small ice cream scoop, form 4 balls of each type of ice cream and divide into 4 glasses or bowls.

Garnish with mango slices, mint leaves and possibly a few strips of lemon zest and serve immediately.

refreshment on the go

3 drops of bergamot,

3 drops of lavender

3 drops of petigrain

2 drops of lemon

2 drops of lime

Shake with 20 ml vodka (or similar).

Purifying bath

On 2-4 tablespoons emulsifier (honey, cream, liquid soap, salt,)

2 T douglas fir

4T geranium

2 T juniper

3 T lemon

lemon mousse

1 organic lemon

4 sheets of white gelatin

300 g yoghurt (0.3% fat)

100 ml whipping cream

60 g sugar

2 egg white

2 pink grapefruits

2 tbsp orange juice

Rinse the lemon in hot water, pat dry and finely grate the zest. Halve and squeeze the lemon, measure out approx. 50 ml of juice.

In a small saucepan, soak the gelatine in the lemon juice for 10 minutes.

Mix together the yoghurt and lemon zest.

Dissolve the gelatine in the juice over medium heat (do not let it boil). Mix in 3 tablespoons of the yoghurt, then stir the gelatine-yoghurt mixture into the remaining yoghurt.

Whip the cream with 2 tablespoons of sugar until stiff.

Whisk the egg whites until stiff, adding 1 tablespoon of sugar

When the yoghurt starts to set, fold in the cream first, then the egg whites. Chill for 2-3 hours.

Peel the grapefruits so that the white skin is completely removed.

Remove the pulp from the membranes and mix with the remaining sugar and orange juice in a bowl. Arrange fruit fillets on plates. Use a warm spoon to scoop out dumplings from the lemon mousse and arrange on the grapefruit fillets.

citrus punch

2 sprigs of mint

600 g grapefruit (2 grapefruits)

500 g cucumber (1 cucumber)

1 large organic lemon

200 ml mineral water (sparkling; ice cold)

Also: ice cubes

Wash the mint, shake dry, pluck off the leaves and cut into strips.

Halve and squeeze the grapefruit. Pour the juice into a tall container.

Wash the cucumber thoroughly and rub dry. Cut an approximately 5 cm piece into thin slices.

Halve the remaining cucumber lengthways, deseed with a teaspoon, dice the flesh and add to the grapefruit juice.

Rinse the lemon in hot water and rub dry. Cut 1/3 of the lemon into thin slices. Squeeze the remaining lemon and add the juice to the grapefruit-cucumber mixture.

Finely puree the grapefruit-cucumber mixture with a hand blender and mix well. Pour into a bowl and fill up with mineral water. Stir in the cucumber and lemon slices and mint strips and serve.

lemon soup

Boil 1L vegetable stock

3 drops of lemon essence

2 drops of clementine essence

1 drop of green pepper essence

Pour into 200ml fresh cream and whip

Remove the stock from the stove. Pour the cream mixture into the vegetable stock, serve with finely chopped herbs and lemon zest.


500ml acacia honey or agave syrup

330ml of water

20 drops of lemon essence

20 drops of lime essence

20 drops of grapefruit essence (e.o.)

First mix the essences with the honey, then gradually add water

lemon fizz

1 bottle of sparkling water (“sparkling” is important, otherwise the essence will not dissolve!)

1-2 drops of citrus oil (you can try all of them to taste. Never more than 2 drops! ).

Lemon escalope on spinach leaves

1 mild onion

1 clove of garlic

5 tablespoons mild olive oil

900 g spinach leaves, frozen

200 ml vegetable stock

freshly grated nutmeg


freshly ground pepper

2 tbsp pine nuts

4 thin veal escalopes

2 tablespoons flour

4 tablespoons cold butter

1 organic lemon


Peel the onion and garlic clove, dice finely, sauté in 3 tablespoons of olive oil, add the spinach and vegetable stock, heat for approx. 10 minutes, season with nutmeg, salt and pepper.

Roast the pine nuts in a pan without fat.

Wash the veal escalopes, pat dry very well, cut in half lengthwise and flatten slightly with the heel of your hand. Dust each lightly with flour, fry in 2 tablespoons olive oil and 2 tablespoons butter for approx. 5 minutes on both sides, then season with salt and pepper, remove and keep warm.

Finely grate half the zest of the organic lemon and squeeze out the juice. Put the juice and zest with 50 ml water in the pan, let it boil down a little. Stir in the remaining butter, season with salt, pepper and a pinch of sugar. Arrange the schnitzel on a plate with the sauce and the leaf spinach and refine with the pine nuts.

Lemon Diet.

different variants

Classically, with the lemon diet, nothing is eaten for about 7 to 10 days, only drunk. But plenty of it: per day, the juice of 3 to 8 lemons is diluted with water, maple syrup and seasoned with cayenne pepper are consumed.

With the other variants, you either eat normally or follow a special nutrition plan. If eaten normally, the pure or diluted lemon juice serves as a support. He should heat up the fat metabolism and curb appetite. The diet plan has a specific theme for each day: For example, eat as little sugar as possible on one day. At another, whole grain products take center stage. A total of five meals a day are allowed.

cleaning water:

A few drops in the cleaning water smell good, they also disinfect at the same time

laundry care

In the tumble dryer: 5-7 drops on a cloth/tissue  and let it dry together with

the other clothes.

There is always the tip to add 2-3 drops of essential oil to the ironing water – but I would rather advise against it. It is better to use herbal destillates for this purpose

room spray

for disinfection

Mix about 0.5-1ml lemon oil in 5ml alcohol

Fill up with 45 ml dist.water or herbal destillate

Possibly + solubilizer/emulator or simply shake before use

for refreshment

5ml orange,

2ml tangerine,

1ml lemon

: 0.5 – 1ml and fill up with 45 ml dist.water or herbal destillate

Shampoo for greasy hair

200 ml shampoo base

10 drops of lavender

3 drops of lemon balm

5 drops of cypress

10 drops of lemon

Inhalation for cold and flu

1 part benzoin

1 part eucalyptus

1 part lemon

2-6 drops. of it in 1-2 liters of hot water (start with 2 drops, the hot water has a stronger effect than you would think…)

3 times a day for 5-10 minutes

perfume oil

10ml jojoba oil

2 drops of myrtle

3 drops of petit grain

2 drops of hyssop

3 drops of cedar

6 drops of lemon

Face pack for oily skin

2 tablespoons spring water (available in health food stores, e.g. St. Leonhard’s)

Or simply a herbal destillate

1 tablespoon green healing earth

1 drop of lemon

1 drop of cypress

mouth spray

100ml distilled water or mint herbal destillate

3 drops of mint or spearmint

5 drops of sage

10 drops of lemon


About 1 ml (30 drops) of essential oil for 1 bucket of paint – keeps mold and insects away (particularly cheap geranium/lavender- lemon works too, of course)

Dishwashing liquid

500ml liquid soap

5 drops of chamomile blue

5 drops of yarrow

10 drops of lemon

soft drink

1 liter of green tea

Some maple syrup

¼ l apple juice

3 drops of lemon

5 drops of pink grapefruit


200ml fruit brandy add to

80-100g of acacia honey or maple syrup

Gently heat the mixture

Let cool down

2 drops of hyssop

2 drops of lemon

Ancient recipe for strengthening the immune system

15ml propolis tincture

10 drops of extra lavender

10 drops of lemon

5 drops of this mixture 3 times a day

return to summary