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+ servings
pink salt metabolism
Lily Brooks

Pink Salt Metabolism Booster Drink

This pink salt metabolism drink blends mineral-rich Himalayan salt, lemon, ginger, and apple cider vinegar to support fat-burning, digestion, and sustained morning energy.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 glass
Course: Drink
Cuisine: Functional Wellness
Calories: 18

Ingredients
  

  • 1/4 teaspoon Himalayan pink salt (finely ground)
  • 16 ounces filtered water (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar (with the mother)
  • 1/2 teaspoon fresh ginger juice or 1/4 tsp ground ginger
  • 1 teaspoon raw honey (optional)

Equipment

  • glass or jar (non-metal)
  • measuring spoons
  • non-metal spoon or straw
  • juicer or microplane (for lemon and ginger)
  • glass storage jar (for salt pre-measurement)

Method
 

  1. Start with room temperature filtered water in a large glass. Slowly stir in Himalayan pink salt using a non-metal spoon until fully dissolved.
  2. Add freshly squeezed lemon juice and slowly incorporate apple cider vinegar. Stir to mix evenly.
  3. Add ginger juice or powdered ginger. Mix thoroughly to evenly distribute the thermogenic enhancer.
  4. Optionally stir in honey for taste balance. Final mixture should be slightly cloudy with no visible particles.
  5. Taste and adjust with extra water if too intense. Drink immediately and slowly for optimal absorption.

Nutrition

Calories: 18kcalCarbohydrates: 5gSodium: 580mgPotassium: 125mgSugar: 4gVitamin C: 15mgCalcium: 10mgIron: 0.4mg

Notes

For a fasting-safe version, omit the honey. You can swap lemon with lime, ginger with turmeric, and use coconut water for electrolyte enhancement. Always use non-metal utensils and glass containers to preserve mineral integrity.

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