Scale

1/4 teaspoon pink Himalayan salt (or Japanese sea salt)

1–2 cups filtered water

Juice of 1/2 lemon (or 1 small yuzu, if available)

1 teaspoon raw honey (optional)

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1. Add pink salt to a glass.

2. Squeeze in lemon or yuzu juice, straining out seeds.

3. Pour in filtered water and stir well.

4. Mix in honey if using, and stir to dissolve.

5. Enjoy immediately, preferably before breakfast.

This recipe is not a substitute for professional medical advice.

Not recommended for those on a low-sodium diet or with kidney, heart, or blood pressure concerns.

Try seaweed-citrus water or plain lemon water as a lower-sodium alternative.