Prepare the lemon:

Wash the organic lemon thoroughly. Slice it in half and squeeze out the juice into a small bowl. Remove any seeds. You should have about 2–3 tablespoons (30–45 ml) of juice.

Prepare the ginger (if using):

Peel the fresh ginger using the edge of a spoon or a small knife. Slice the ginger thinly to help release its flavor during the steeping process.

Warm the water:

In a small saucepan or kettle, warm the filtered water until it's just hot but not boiling — around 120–140°F (50–60°C). This temperature helps dissolve the salt and blend the flavors without damaging the raw nutrients in the lemon or honey.

Mix the salt:

Pour the warm water into a heat-safe glass or mug. Stir in the pink Himalayan salt until completely dissolved.

Add flavor components:

Add the freshly squeezed lemon juice and stir well.

If using, add the raw honey and sliced ginger. Stir again until honey dissolves.

Let it steep:

Let the mixture sit for about 5–10 minutes to allow the ginger (if included) to infuse. If not using ginger, you can skip this step.

Serve:

You can drink this warm or let it cool and serve at room temperature. Stir before drinking to redistribute the salt.