Morning Amla Water
A warm, soothing morning drink made from fresh Indian gooseberries. This Ayurvedic tonic is gently spiced with a hint of ginger and black salt, making it the perfect metabolism-boosting start to your day.
For 2 servings
- prep · ~3 min
Prep the amla and ginger.
1.Wash the amla thoroughly and pat dry.2.Cut each amla into quarters and remove the seeds.3.Roughly chop the deseeded amla pieces.4.Grate the ginger and set aside. - boil · ~10 min
Boil the amla and ginger.
1.Combine the chopped amla and grated ginger with 2 cups of water in a saucepan.2.Bring to a boil over medium-high heat.3.Reduce heat to low and simmer for 8-10 minutes until the amla pieces turn soft and pale.4.Remove from heat and let it cool down slightly for a few minutes.TIPDon't discard the boiling water — it holds the water-soluble vitamin C and active compounds. - mix · ~2 min
Blend and strain the mixture.
1.Transfer the boiled amla, ginger, and the cooking water to a blender.2.Blend until completely smooth, about 30-40 seconds.3.Place a fine mesh strainer over a clean bowl.4.Pour the blended mixture through the strainer, pressing the pulp with a spoon to extract all the liquid. - mix · ~1 min
Dilute and season the drink.
1.Add the remaining 1 cup of fresh water to the strained amla extract.2.Stir in the black salt and roasted cumin powder.3.Add honey if you prefer a slightly sweeter taste.4.Mix well until everything is dissolved. - serve
Serve warm or at room temperature.
Pour the amla water into two cups. Drink it warm on an empty stomach first thing in the morning for the best results.
TIPFor a chilled summer version, refrigerate for 30 minutes and serve over ice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bright yellow-green amla that feel firm to the touch for the sweetest, least astringent flavor.
- 2Simmer the amla for the full 10 minutes until it turns pale — undercooking leaves a harsh sourness.
- 3Reserve the boiled water; do not drain it, as it contains most of the water-soluble vitamin C.
- 4Blend the amla and ginger together until perfectly smooth to maximize extraction of the polyphenols.
- 5Strain through a nut milk bag or fine cheesecloth for a cleaner, pulp-free drink.
- 6Add honey only after the liquid has cooled below 40°C to preserve its raw enzymes.
- 7Store leftover amla water in a sealed glass jar in the fridge for up to 2 days; shake well before drinking.
Adapt it for your goals.
Spiced chai version
Add a crushed green cardamom pod and a small cinnamon stick to the boil for a warm, chai-like twist that complements the amla's sour note.
cooling summer versionCooling summer version
Skip the ginger and black salt, add a few mint leaves and a squeeze of lime, then chill and serve over ice for a refreshing, non-spiced cooler.
jain variationJain variation
Omit the ginger (root vegetables are avoided in Jain diets) and replace with a pinch of fennel seeds for a digestive, ginger-free alternative.
low acid versionLow-acid version
Add 1/4 teaspoon of baking soda while boiling to neutralize some of the natural acidity, making it gentler on sensitive stomachs without losing flavour.
Why this is on our healthy list.
Rich in Natural Vitamin C
Amla is one of the highest plant-based sources of vitamin C, which supports immune function and collagen production.
Supports Digestion
The combination of ginger, black salt, and roasted cumin stimulates digestive enzymes and helps soothe bloating.
Ayurvedic Metabolism Booster
Warm amla water is traditionally used to kindle the digestive fire (agni) and kickstart metabolism when consumed on an empty stomach.
Low in Calories
This drink contains only the natural sugars from amla and optional honey, making it a nearly calorie-free morning beverage.
Frequently asked questions
Yes, but use 2 tablespoons of dried amla pieces and soak them in warm water for 30 minutes before boiling to rehydrate.
