Pink Salt and Lemon Water
A lightly flavored water made with lemon and a modest amount of Himalayan pink salt. It can add variety to hydration but is not a fat-burning or detox drink.
Equipment
- Measuring spoons
- Glass jar or bottle with lid
- Spoon for stirring
- Knife
- Cutting board
Ingredients
Ingredients
- 2 cups filtered water room temperature
- 1/4 teaspoon Himalayan pink salt finely ground
- 1 tablespoon fresh lemon juice approximately half a lemon
- 1 teaspoon raw honey or maple syrup optional for sweetness
- 1 inch fresh ginger thinly sliced, optional
- mint leaves a few, optional
- cayenne pepper a dash, optional
Instructions
- Start with room temperature filtered water. This helps dissolve the pink salt more effectively and is gentler on your digestive system.
- Add 1/4 teaspoon of finely ground Himalayan pink salt and stir thoroughly until dissolved.
- Squeeze in 1 tablespoon of fresh lemon juice. Roll the lemon before cutting to extract more juice.
- Add optional ingredients: raw honey or maple syrup, ginger slices, mint leaves, or cayenne pepper for enhanced flavor and benefits.
- Stir well or shake the mixture in a sealed jar for 10–15 seconds to incorporate all ingredients.
- Let the drink infuse for about 30 minutes at room temperature.
- Drink first thing in the morning on an empty stomach, ideally 30 minutes before breakfast.
Notes
You can substitute lemon juice with apple cider vinegar, or raw honey with stevia for a zero-calorie version. For a milder flavor, use cucumber slices instead of ginger. Drink slowly to avoid digestive discomfort. Store in a glass container for up to 24 hours if preparing ahead.
Nutrition
Serving: 1ServingCalories: 6kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 606mgPotassium: 29mgFiber: 0.1gSugar: 0.1gVitamin C: 0.3mgCalcium: 16mgIron: 0.04mg
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