Sidi Ali is a natural Moroccan mineral water with a balanced mineral profile including magnesium, potassium, bicarbonates, sodium, sulfates, and chlorides. Since this is pure mineral water, it contains no seed oils or problematic additives. DIY allows you to control mineral ratios and source high-quality food-grade salts.
Based on: Eau minerale
· Makes approximately 32 servings (1 gallon)
· Serving: 8 fl oz (240ml)
Why This Recipe is Seed Oil Free
Commercial Eau minerale from Sidi ali 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.
Ingredients
Distilled Water
3785ml (1 gallon) · Steam distilled water or reverse osmosis filtered water
Pure water base free from chlorine and municipal additives
Food-Grade Sea Salt
1.2g (1/4 teaspoon) · Redmond Real Salt Fine
Provides sodium and trace chlorides for electrolyte balance
Magnesium Chloride
0.8g (1/8 teaspoon) · Ancient Minerals Magnesium Chloride Flakes
Essential mineral for muscle and nerve function
Potassium Chloride
0.6g (1/8 teaspoon) · NOW Foods Potassium Chloride Powder
Electrolyte for cardiovascular and cellular health
Sodium Bicarbonate
0.4g (pinch) · Bob's Red Mill Baking Soda (aluminum-free)
Provides bicarbonates for pH buffering and alkalinity
Calcium Chloride
0.3g (small pinch) · Calcium Chloride Food Grade
Adds calcium for bone health and mineral balance
Instructions
Step 1. Start with 3785ml (1 gallon) of distilled or reverse osmosis water in a clean glass or stainless steel container. Never use tap water as municipal chlorine will interfere with the mineral profile. The water should be at room temperature (68-72°F) for optimal mineral dissolution.
Step 2. Measure each mineral salt precisely using a digital milligram scale - accuracy is crucial for achieving the proper mineral balance. Begin with the sodium bicarbonate: dissolve 0.4g in about 1 cup of the distilled water, stirring gently until completely dissolved. This creates your alkaline base.
Step 3. Add the sea salt (1.2g) next, stirring for 1-2 minutes until fully dissolved. The salt provides the foundation sodium and chloride content. Follow with magnesium chloride flakes (0.8g) - these may take 2-3 minutes to fully dissolve as they're slightly hygroscopic.
Step 4. Slowly add potassium chloride powder (0.6g) while stirring continuously for 2-3 minutes. This powder can clump if added too quickly, so sprinkle it gradually across the water surface. The solution may appear slightly cloudy initially - this is normal.
Step 5. Finally, add the calcium chloride (0.3g) in small pinches while stirring vigorously. Calcium chloride dissolves rapidly but can create localized heat spots, so distribute it evenly. Stir the entire solution for 5-7 minutes until completely clear.
Step 6. Allow the mineral water to rest for 30 minutes at room temperature, then taste-test. The water should have a clean, slightly mineral taste without any bitter or metallic notes. If too salty, dilute with additional distilled water and adjust ratios proportionally.
Step 7. For storage, transfer to glass bottles with tight-fitting caps. Store in refrigerator for up to 2 weeks or at room temperature for up to 1 week. Shake gently before each use as minerals may settle slightly. Serve chilled or at room temperature.
Storage
Store in glass containers to prevent mineral interaction with plastics. Refrigerate for best taste and 2-week shelf life. Shake gently before use as natural settling may occur.
Cost Comparison
Cost per serving (homemade)$0.045
Cost per serving (store-bought)$0.25
Savings82%
Significant upfront investment in mineral salts ($65), but each batch costs under $1.50 to make. Bulk mineral purchases last for hundreds of batches, making long-term cost extremely low.