Add the cold water to a medium bowl. Sprinkle both gelatin packets evenly over the surface. Do not stir. Let sit undisturbed for 5 full minutes until swollen and sponge-like.
Pour your hot water or hot tea over the bloomed gelatin. Whisk steadily for 1 to 2 minutes until the liquid is completely clear with no visible granules.
Stir in lemon juice, a pinch of pink salt, optional juice, and stevia if using. Taste and adjust at this stage.
Let the mixture cool for 5 minutes at room temperature before pouring so it does not crack silicone molds.
Pour the liquid into silicone mini ice cube trays or small silicone molds. Fill each cavity evenly.
Place the filled trays in the refrigerator for at least 3 hours, or overnight for the firmest cubes. Do not freeze.
Gently flex the silicone tray and pop cubes into an airtight glass container. Store in the refrigerator for up to 7 days.
Eat 4 to 5 cubes slowly, 15 to 30 minutes before your largest meal. Drink a full glass of water alongside them.
