Chia Rosé
Chia Rosé
Ingredients
For the Herbal Tea
- 1 tablespoon dried lemon balm
- 1 tablespoon dried rose petals
- 1 tablespoon dried hibiscus
- 1 tablespoon dried rose hips
- 4 cups water, boiling
For the Chia Mixture
- 1/4 cup chia seeds
- 1 1/2 cups water
For Sweetening and Flavor
- 2 tablespoons honey, or to taste
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Combine the dried lemon balm, rose petals, hibiscus, and rose hips in a heatproof pitcher or large beaker. Pour 4 cups of boiling water over the herbs. Let steep for 5 minutes, then strain the herbs and discard, reserving the liquid tea. Allow the tea to cool to room temperature.
⏱️ 10 min
- 2
While the tea is cooling, prepare the chia seeds. In a separate mug or small bowl, combine the chia seeds and 1 1/2 cups of water. Whisk immediately and thoroughly for about 30 seconds to prevent clumping. Let the chia seeds soak for at least 15 minutes, whisking occasionally, until they have expanded and formed a gel-like consistency.
⏱️ 20 min
- 3
Once the herbal tea has cooled, pour the soaked chia seeds (including the gel) into the pitcher or beaker containing the tea. Stir well to combine.
⏱️ 2 min
- 4
Add the honey and fresh lime juice to the Chia Rosé mixture. Stir thoroughly until the honey is fully dissolved and the flavors are well combined. Taste and adjust sweetness or tartness as desired.
⏱️ 3 min
- 5
Cover the pitcher or beaker and refrigerate the Chia Rosé for at least 1 hour, or until thoroughly chilled. This allows the flavors to meld and the drink to become refreshing.
⏱️ 60 min
- 6
Pour the chilled Chia Rosé into individual glasses and serve immediately. Stir before serving if the chia seeds have settled.
Kitchen Tools
Nutrition Facts (per serving)
Chia Rosé
For the Herbal Tea
- 1 tablespoon dried lemon balm
- 1 tablespoon dried rose petals
- 1 tablespoon dried hibiscus
- 1 tablespoon dried rose hips
- 4 cups water, boiling
For the Chia Mixture
- 1/4 cup chia seeds
- 1 1/2 cups water
For Sweetening and Flavor
- 2 tablespoons honey, or to taste
- 1 tablespoon lime juice, freshly squeezed, or to taste
Instructions
- 1
Combine the dried lemon balm, rose petals, hibiscus, and rose hips in a heatproof pitcher or large beaker. Pour 4 cups of boiling water over the herbs. Let steep for 5 minutes, then strain the herbs and discard, reserving the liquid tea. Allow the tea to cool to room temperature.
⏱️ 10 min - 2
While the tea is cooling, prepare the chia seeds. In a separate mug or small bowl, combine the chia seeds and 1 1/2 cups of water. Whisk immediately and thoroughly for about 30 seconds to prevent clumping. Let the chia seeds soak for at least 15 minutes, whisking occasionally, until they have expanded and formed a gel-like consistency.
⏱️ 20 min - 3
Once the herbal tea has cooled, pour the soaked chia seeds (including the gel) into the pitcher or beaker containing the tea. Stir well to combine.
⏱️ 2 min - 4
Add the honey and fresh lime juice to the Chia Rosé mixture. Stir thoroughly until the honey is fully dissolved and the flavors are well combined. Taste and adjust sweetness or tartness as desired.
⏱️ 3 min - 5
Cover the pitcher or beaker and refrigerate the Chia Rosé for at least 1 hour, or until thoroughly chilled. This allows the flavors to meld and the drink to become refreshing.
⏱️ 60 min - 6
Pour the chilled Chia Rosé into individual glasses and serve immediately. Stir before serving if the chia seeds have settled.