The Wayfarer (mnfaure) wrote,
The Wayfarer

Cool off with Hibiscus Chia Fresca

I saw a twist on hibiscus tea the other (sweltering) day and just knew I had to make it. Score that I had all the ingredients on hand. The only problem was that I didn't read the directions all the way through and didn't realize it needs a night of chilling before being ready to drink. I cheated and tasted it after a couple of hours, when the chia seeds had had time to gel, but the beverage really is best when very cold. So think ahead!


hibiscus chia fresca2

Hibiscus Chia Fresca
Adapted from recipe by Heather Lionelle via Real Food and Health

What you need:

1 T hibiscus flowers, dried
1 t lavender flowers, dried
2 t mint, dried 
1 T organic orange peel, dried
1 quart/950 ml water
1-2 T honey, depending on how sweet your tooth is
1/2 cup fresh or frozen berries, mashed
2 T fresh lemon juice
3 T chia seeds (you could actually omit these and just make Hibiscus Fresca. Different texture, but the taste would be the same)

NOTE: All the dried ingredients could be substituted with fresh, just increase the amounts a tad.

How you do it:

Bring 1 quart of water to a boil. Remove from heat, add first four ingredients, cover and allow to steep for 20 minutes.

Strain liquid and stir in honey. Once it reaches room temperature, stir in mashed berries, lemon juice, and chia seeds.

Refrigerate overnight.

Shake before serving.
hibiscus chia fresca

The Sprout really loved it, so I think next time I'll have to double the recipe. I'll also add a cinnamon stick to the mix. (ETA: I did add a cinnamon stick to my last batch, and while it was tasty, next time, I will take it out of the steeping ingredients after 10 minutes so it doesn't overpower the other flavors.

By the way, I think the tea is better served without ice, but since I slurped down so much of it, there wasn't enough for another full glass...after I knocked over the one I was photographing. >.<  Hence the ice cubes to fill it back up. :P
Tags: gourmandise, pics, recipes, saint-jean-de-luz

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