Member's Mark Purified Water is already a clean product with just two mineral additives for taste and electrolytes. Contains no seed oils, preservatives, or artificial ingredients. DIY version replicates the exact same mineral profile using food-grade ingredients.
Based on: Purified Water
· Makes approximately 32 servings (1 gallon)
· Serving: 1 serving (499.792g, about 16.9 fl oz)
Why This Recipe is Seed Oil Free
Commercial Purified Water from Member's Mark often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Purified Water may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Distilled Water
3,785g (1 gallon) · Any brand distilled water (Smartwater, Aquafina Distilled, or home distillation)
Pure water base, free from all natural minerals and contaminants
Provides calcium mineralization and subtle salinity for electrolyte balance
Sodium Bicarbonate
0.3g (about 1/16 teaspoon) · Bob's Red Mill Pure Baking Soda
Adds alkalinity and sodium content for pH balance and electrolyte support
Instructions
Step 1. Start with exactly 1 gallon (3,785ml) of distilled water in a clean glass or food-grade plastic container. Room temperature works best for dissolving minerals evenly.
Step 2. Measure 0.5g calcium chloride using a precise digital scale (kitchen scales accurate to 0.1g work fine). If you don't have a scale, use approximately 1/8 teaspoon, but the scale method is more accurate. The amount is very small - about the size of a few grains of coarse salt.
Step 3. Add the calcium chloride to the water first. Stir vigorously for 2-3 minutes with a clean spoon until completely dissolved. Calcium chloride dissolves readily in water and will create a very slight cloudiness that clears as it dissolves.
Step 4. Measure 0.3g sodium bicarbonate (baking soda) using your scale, or use approximately 1/16 teaspoon. This is an even smaller amount - about half the size of a pea.
Step 5. Add the sodium bicarbonate slowly while stirring continuously. It will fizz slightly as it dissolves due to pH interaction. Stir for another 2-3 minutes until completely dissolved and any fizzing stops.
Step 6. Allow the mixture to settle for 10 minutes, then stir once more. The water should be completely clear with no visible particles or cloudiness.
Step 7. Taste test: The water should have a very subtle mineral taste, slightly less flat than pure distilled water, with no noticeable salt or bitter flavors. If it tastes salty, you've added too much calcium chloride. If it tastes chalky or bitter, too much sodium bicarbonate.
Step 8. Transfer to clean storage containers. Use immediately or store in refrigerator. Label with date and contents. Water is ready to drink immediately and has the same shelf life as regular distilled water - indefinitely if stored properly in clean, sealed containers.
Storage
Store in clean, sealed containers at room temperature or refrigerated. Keeps indefinitely like regular water. Avoid metal containers which may react with minerals over time.
Cost Comparison
Cost per serving (homemade)$0.039
Cost per serving (store-bought)$0.125
Savings69%
Massive upfront savings due to tiny amounts of minerals needed. One purchase of calcium chloride and baking soda will last for years of water production. Primary ongoing cost is just distilled water.