Description
A light, citrus-forward Japanese mounjaro recipe made with lemon, apple cider vinegar, a pinch of mineral salt, and cold water—ideal before breakfast.
Ingredients
10 oz cold filtered water
1 tbsp fresh lemon juice (or 2 tsp yuzu juice)
1 tsp apple cider vinegar (with ‘mother’)
1 small pinch fine pink or sea salt
Optional: 1/2 tsp honey, 2–3 thin cucumber slices, 1–2 fresh mint leaves
Instructions
1. Add lemon juice, apple cider vinegar, and the salt to a tall glass.
2. Pour in cold water and stir 10–15 seconds until the salt dissolves.
3. Taste; add honey if you want a softer edge and stir to dissolve.
4. Add cucumber or mint for a refreshing twist.
5. Drink immediately, ideally before breakfast.
Notes
Chill the water for a brighter sip.
Swap lemon for yuzu when available.
Keep the salt pinch tiny so the flavor stays clean.
- Prep Time: PT2M
- Cook Time: PT0M
- Category: Drinks
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 glass
- Calories: 12
- Sugar: 0g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg