Lemon Water Recipe
Start your morning with this refreshing Lemon Water Recipe. Featuring a hint of fresh ginger and a tiny pinch of Himalayan pink salt, this cold infusion is the perfect daily hydration habit.
Equipment
- Large Pitcher
- Citrus Juicer
Ingredients
- 2 quarts water
- 1 lemon Juice of
- 2 lemons, sliced
- 4 slices fresh, peeled ginger
Instructions
Build the citrus base
- In a large pitcher, squeeze in the juice of 1 lemon. Add a tiny pinch of Himalayan pink salt, then stir or lightly muddle for a few moments so the salt dissolves into the juice and takes the sharpest edge off the acidity.
- Pour in 2 quarts of water and stir gently until everything is evenly blended. At this stage, the pitcher should already smell bright and clean.
Add the infusion ingredients
- Slip in the 2 sliced lemons and the 4 slices of fresh, peeled ginger. Make sure the lemon slices are completely free of seeds so the water stays smooth and never turns bitter as it rests.
Steep and serve
- Place the pitcher in the refrigerator and let it infuse for 12 to 24 hours so the citrus and ginger can fully flavor the water. When ready to drink, pour it over ice and enjoy.
Notes
Flavor Tip: Always remove every lemon seed before the slices go into the pitcher to prevent bitter compounds from flattening the fresh citrus flavor during the long steep.
Preparation Tip: Mix the pinch of Himalayan pink salt with the lemon juice first, before adding water, to help the acidity taste rounder.
Dental Safety: Drink through a glass or stainless steel straw to help protect tooth enamel from citric acid, and wait a bit before brushing your teeth.
Storage Tip: Remove the lemon and ginger slices after 24 hours to avoid bitterness, then store the infused water in a sealed pitcher for up to 3 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.