How to make lemon oil

Video: DIY Lemon Essential Oil | Homemade Lemon Zest Oil | How to Make Lemon Essential Oil at Home |

Content

Method 2 of 2: Cold Pressed Lemon Oil
What do you need
Warnings

1 Wash and dry 5-6 lemons. If the lemons have paper stickers on them, remove them and wash the lemons with cold water. While washing, scrub the lemons with a sponge or vegetable brush to remove pesticides and dirt. Then dry the lemons with a kitchen towel or paper towel.

Lemons need to be washed thoroughly to prevent pesticides from entering the lemon oil.

2 Peel the zest from the lemons with a vegetable peeler or a zest knife. If you do not have either one or the other, cut the zest with a regular knife or grater. Place the zest strips in a bowl and set the bowl aside.

It is the zest, that is, the top yellow layer of the lemon peel, that contains the essential oil. Try to cut the zest in a thin layer without trapping the white layer underneath.

3 Bring half a pot of water to a boil, then reduce heat. If you have a water bath pot, you can use it to make lemon oil.If you don't have such a double pan, use a regular one. Fill a saucepan halfway with water, place on the stove and turn on high heat. When the water boils, reduce heat to low.

If you are cooking oil in a regular saucepan, keep in mind that there should be a bowl on top of it.
The fire must be reduced so that the water stops boiling.
It is very important to set the hotplate temperature to the minimum so that your lemon oil does not boil.

4 Place lemon zest in a bowl and add 1 cup (250 ml) coconut oil. If using a water bath pot, place coconut oil and lemon zest on top. If you have a regular saucepan, place the butter and zest in the bowl that you place on top of the saucepan of boiling water.

Almond or grape seed oil can be used in place of coconut oil.

5 Place the bowl on top of a pot of boiling water and heat for 2-3 hours. Carefully place the bowl of zest and butter in a saucepan of boiling water. Make sure that the lemon oil does not boil.

Put on potholders to avoid scalding.
Slow heating draws out the lemon essential oil, which is then absorbed into the coconut oil.

6 Let the lemon oil cool. Turn off the hotplate and remove the bowl of butter from the pot. Wear gloves to avoid scalding. Place the bowl on the table and cover it with foil or cling film.

Cool the oil to room temperature for 2-3 hours.

7 Strain the butter into a jar. Strain the lemon oil through a strainer or cheesecloth to remove any pieces of rind from it. If you did everything correctly, lemon essential oil is mixed with the oil that you used to draw.

Storing lemon oil in a hermetically sealed jar allows it to retain its properties longer.

8 Place the jar in a cool, dark place. We recommend storing lemon oil in a cool, dark place, such as the refrigerator or cellar. Lemon oil has a shelf life of approximately one month.

Method 2 of 2: Cold Pressed Lemon Oil

1 Wash 5-6 lemons in cold water. Wash the lemons with a hard sponge or vegetable brush under cold running water. Remove any stickers from the lemons. Dry the lemons with a kitchen or paper towel.
- Lemons need to be washed to remove dirt and pesticide deposits.
2 Cut the zest and place in an airtight jar. Using a vegetable peeler, peeler, or knife, peel the zest from the lemons. Put the cut strips of zest in a jar with a hermetically sealed lid.
- You need to cut off the thin top layer of yellow zest - it is in it that essential oils are contained.
- You will need a jar with a volume of at least 500 ml.
3 Pour the oil into the jar so that it covers the zest. Pour 1 cup (250 ml) of almond, coconut, or grape seed oil into the zest jar. The oil should cover the zest. Cap the jar tightly and shake.
4 Place the jar on a sunny windowsill for two weeks and shake it daily. Shake the jar of lemon zest and butter every day. The essential oils of lemon will gradually be absorbed into the oil with which you poured the zest.
- When heated moderately in sunlight, the essential oil will gradually mix with the base oil.
5 Strain the oil to remove the zest from it. Strain the butter over a bowl through a strainer or cheesecloth to remove the zest from it. Throw the zest in the trash can.
6 Store lemon oil in a cool, dark place for no longer than a month. Store lemon oil in an airtight jar in the refrigerator or kitchen cabinet. The oil can be used to polish surfaces or as a natural skin care product.