Pink Salt Recipe with Baking Soda

Name: Pink Salt Recipe with Baking Soda
Prep time: 2 min
Total time: 2 min
Yield: 1 glass
Cuisine: Health / Wellness
Ingredients: 1 cup filtered water; A tiny pinch Himalayan pink salt (~1/16 tsp; fine-grain dissolves faster); A tiny pinch baking soda (~1/16 tsp; add last); 1 tsp fresh lemon juice (optional); 1 tsp honey or natural sweetener (optional)

by steve

Updated on: August 23, 2025

Refreshing Pink Salt Recipe with Baking Soda drink in a clear glass with lemon slice on a gray kitchen countertop.

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This pink salt recipe with baking soda blends two simple pantry staples into a crisp, lightly alkaline drink. A tiny pinch of Himalayan pink salt adds trace minerals and a subtle mineral taste, while a very small pinch of baking soda provides a gentle fizz and smooth finish. The result is clean, low in sugar, and easy to tailor. You can sip it plain, pour it over ice, or brighten it with a splash of lemon. Start small with both salt and baking soda, then adjust until the balance feels just right.
New to the method? Start with the base pink salt drink for a clean, low-sugar, crystal-free sip.

Why You’ll Love This Recipe

Ready in minutes. A quick mix you can repeat anytime.
Pantry-friendly. Just water, pink salt, and baking soda.
Clean taste. Light mineral flavor with an optional gentle fizz.
Flexible. Enjoy it plain, iced, or brightened with lemon.
Low-sugar hydration. A smart alternative to sweetened drinks.

This version keeps things simple while giving you the freedom to adjust flavors and texture. Whether you want a plain sip or a citrus boost, it’s easy to make it your way.

Ingredients Needed

1 cup filtered water
A tiny pinch Himalayan pink salt (~1/16 tsp; fine-grain dissolves faster)
A tiny pinch baking soda (~1/16 tsp; add last)
1 tsp fresh lemon juice (optional)
1 tsp honey or natural sweetener (optional)

Notes & Substitutions

Salt: Start with ~1/16 tsp. Some prefer up to ~1/8 tsp after tasting. Use fine-grain for faster dissolving. Pre-dissolve coarse crystals if needed.
Baking soda: Keep the amount tiny. Always add last to control fizz and avoid a soapy taste.
Lemon: Adds brightness. Add after the salt dissolves.
Sweetener: Honey, maple syrup, or stevia work. Skip for a zero-added-sugar version.
Friendly caution: If you’re on a sodium-restricted plan, have GERD, blood pressure or kidney issues, or take medications sensitive to sodium bicarbonate, check with your healthcare provider first; MedlinePlus notes that sodium bicarbonate can alter acid–base balance and increase sodium levels.

Prefer a brighter, tangy route? Try the ACV version same base, gentle acidity, still low-sugar.

How to Make Pink Salt + Baking Soda

Pour 1 cup cold filtered water into a clean glass.
Sprinkle in a tiny pinch (~1/16 tsp) of fine-grain pink salt and stir until no crystals remain.
Add the baking soda last, a tiny pinch (~1/16 tsp). Stir gently and expect a mild fizz.
Optional: stir in 1 tsp lemon juice and a touch of honey or stevia.
Serve right away, plain or over ice.

Mini-Tips

Chill the glass before mixing for a softer edge.
If the drink tastes flat or soapy, you likely added too much baking soda. Cut back next time.

Pro Tips & Troubleshooting

Expert Tips

Use fine-grain pink salt for faster dissolving and even flavor.
Keep baking soda amounts tiny; even a little too much changes the taste.
Add lemon juice for brightness and to mask alkaline notes.
Sip with a straw if your teeth feel sensitive, especially when you add lemon.

Common Mistakes to Avoid

Too much baking soda creates a flat or soapy taste. Add less and always add it last.
Undissolved salt leaves gritty sips. Stir longer or pre-dissolve coarse crystals in a teaspoon of warm water.
Over-sweetening masks the clean mineral profile. Add only if you truly need it.

Creative Shortcut

Make a small concentrate: mix 1 cup water plus a tiny pinch pink salt plus a tiny pinch baking soda.
Store chilled in a sealed jar for up to 3 days.
To serve, use 1 to 2 teaspoons of the concentrate per glass, top with cold water, and add lemon in the glass.

Japanese Pink Salt Recipe with Baking Soda and Water

This is the plain version: just water, a tiny pinch of pink salt, and a tiny pinch of baking soda. It is crisp, simple, and lightly effervescent.

Quick directions (recap):
1 cup water. Dissolve ~1/16 tsp pink salt. Add ~1/16 tsp baking soda last. Optional ice. Serve immediately.

This version highlights the clean mineral taste without extras. It is the easiest way to enjoy a smooth, refreshing alkaline sip.

Want a colder feel without fizz? See the pink salt “trick” explained for the ice method and smart variations.

Japanese Pink Salt Recipe with Baking Soda and Lemon

Adding lemon creates a brighter, citrusy variation with a gentle fizz. The acid from lemon balances the alkaline note of baking soda for a smoother taste.

Quick directions:
1 cup water. Dissolve ~1/16 tsp pink salt. Add ~1/16 tsp baking soda last. Stir in 1 tsp lemon juice. Optional honey or stevia. Serve over ice if you like.

This version is light, refreshing, and perfect when you want a clean drink with a citrus twist.

Pink Salt and Lemon Water Recipe for Weight Loss

This lemon version works as a light, low-sugar hydration choice. It’s not a magic fix; the CDC emphasizes that weight loss comes from sustained calorie balance through diet and physical activity, not from any single beverage.

Quick method:
1 cup water. Dissolve ~1/16 tsp pink salt. Add ~1/16 tsp baking soda last. Stir in 1 tsp lemon juice. Skip or keep sweetener light for best results.

Think of it as a supportive option alongside balanced meals and regular activity. Some people also search for it under “pink salt and lemon recipe,” which follows the same simple method with or without sweetener.

If lemon is your style, the ACV version offers a similar tangy profile with clear, fine-grain dissolving tips.

Serving, Storage & Variations

Serving Ideas

Pour over ice with a lemon wheel for a refreshing touch.
Add a sprig of mint for aroma.
Top with a splash of sparkling water for extra bubbles.

Storage

Best when made fresh.
If prepared ahead, refrigerate in a covered glass for up to 24 hours.
A small concentrate keeps up to 3 days in a sealed jar. Stir before using.

More Variations

Ginger: Add 3 to 4 thin slices, steep 5 minutes, then strain.
Love that warmth? The turmeric & ginger twist keeps it low-sugar with a golden, lightly spiced finish.
Cayenne: Sprinkle in a tiny pinch for gentle heat.
Unsweetened: Skip lemon and sweeteners for the cleanest, zero-added-sugar profile.

Nutritional Information (per 1 glass, unsweetened estimates)

Calories	Protein	Fat	Carbs	Sodium
5–10	0 g	0 g	0–2 g	~145–290 mg from pink salt (~145 mg for ~1/16 tsp; ~290 mg for ~1/8 tsp) plus ~80 mg from ~1/16 tsp baking soda; the American Heart Association advises no more than 2,300 mg sodium daily, and USDA data confirms 1 teaspoon of baking soda contains about 1,260 mg sodium.

Notes

Sodium varies by brand and grain size; the FDA notes that most Americans consume about 3,400 mg of sodium per day, well above the 2,300 mg daily limit advised in the Dietary Guidelines.
Based on American Heart Association guidance that about 1 teaspoon of salt has roughly 2,300 mg sodium, ~1/16 teaspoon adds about 145 mg. USDA data shows 1 teaspoon of baking soda has about 1,260 mg sodium, so ~1/16 teaspoon adds about 80 mg.
For context, the FDA says the Dietary Guidelines recommend limiting sodium to 2,300 mg per day for ages 14 and up, while average U.S. intake is about 3,400 mg.
If you adjust amounts or add sweeteners, recalculate nutrition in apps like Cronometer or MyFitnessPal.

Conclusion

This pink salt recipe with baking soda is quick, clean, and easy to adjust. With just a pinch of each ingredient, you can create a refreshing drink that supports hydration without added sugar. The plain version offers a crisp, mineral taste, while the lemon version adds a bright, citrusy edge with a light fizz.

Remember to start tiny with both salt and baking soda. From a chilled glass of water to a citrus variation with mint or ginger, you can make it your own. Use it as a smart hydration swap, not as a cure-all, and enjoy it as part of a balanced lifestyle.

FAQs

Is it safe to add baking soda to drinking water?

In very small amounts, such as ~1/16 tsp per glass, many people tolerate it. If you have high blood pressure, GERD, kidney concerns, or take medications affected by sodium bicarbonate, consult your doctor first.

Why add baking soda last?

Add baking soda last to control fizz and taste; when sodium bicarbonate meets an acid like lemon juice, it releases carbon dioxide gas that creates bubbles, as noted by the American Chemical Society.

Can I make it without lemon?

Yes. Use the plain water version with just pink salt and baking soda. Lemon is optional and only adds brightness to the flavor.

How much pink salt should I use?

Start with ~1/16 tsp per glass and taste before adjusting. Some prefer up to ~1/8 tsp, but it is best to increase slowly.

Does this help with weight loss?

This drink is a low-sugar hydration option, but it is not a stand-alone weight loss solution. Sustainable results depend on overall diet and activity.