Ingredients
Scale
- 2 cups filtered water
- 2 tablespoons chia seeds
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup or honey (optional, to taste)
- 1 small pinch of sea salt
Instructions
- Step 1: Place the raspberries and lemon juice into a jar or shaker bottle. Use a muddler or the back of a spoon to gently mash the raspberries until they release their juices.
- Step 2: Add the filtered water, chia seeds, sweetener (if using), and sea salt to the raspberry mixture in the jar.
- Step 3: Stir the mixture vigorously for at least 30 seconds immediately upon adding the chia seeds to ensure they are fully dispersed and do not settle and clump at the bottom.
- Step 4: Refrigerate the mixture for a minimum of 2 hours, or preferably overnight, allowing the chia seeds sufficient time to fully hydrate and form a light gel consistency.
- Step 5: Before serving, give the water a final stir to redistribute the chia seeds and raspberry pulp. Pour over ice and garnish with fresh mint or a lemon slice, if desired.
Notes
- Store the Raspberry Lemon Chia Seed Water tightly covered in the refrigerator for up to 4 days; the liquid is usually at its freshest and best consistency within the first 48 hours.
- To avoid a clumpy texture, vigorously stir the chia seed mixture immediately for 30 seconds, wait 5 minutes, and then give it a final quick stir before placing it in the fridge.
- For an extra vibrant flavor burst, mix half of the prepared chia water with an equal measure of sparkling water or ginger ginger ale just before serving over ice.
- If you are using frozen raspberries, thaw them partially for about 10 minutes before muddling, as this allows their juices to release more easily into the cold water base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American