Ingredients:

  • 1 cup raw unsweetened coconut water
  • 1 cup filtered water
  • 1/4 tsp pink Himalayan salt
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp liquid magnesium citrate
  • 1 tbsp raw honey
  • 3 slices fresh ginger

Instructions:

  1. Prepare the ginger. Slice three thin rounds of fresh ginger. Note: Keep the skin on if it’s organic; most of the gingerols are right under the surface.
  2. Dissolve the solids. Place the 1/4 tsp pink Himalayan salt and 1 tbsp raw honey into the bottom of your jar.
  3. Add filtered water. Pour in the 1 cup of filtered water. Stir or shake until the water looks clear and no honey streaks remain.
  4. Incorporate magnesium. Measure 1/2 tsp liquid magnesium citrate and pour it in. Note: This prevents the magnesium from clumping with the lemon juice later.
  5. Squeeze the citrus. Add the 2 tbsp freshly squeezed lemon juice. The liquid should turn slightly cloudy as the acids react with the minerals.
  6. Add the base. Pour in the 1 cup of raw unsweetened coconut water.
  7. Infuse the ginger. Drop in the ginger slices. Wait 2 minutes for the aroma to release into the liquid.
  8. Final integration. Give the jar one final, vigorous shake.
  9. Serve and enjoy. Pour over ice if desired. The drink should look pale and translucent with no visible sediment.