I mulled around a few ideas as to what recipe would be perfect to kick off summer. I thought about pie, maybe something grilled, but then in hit me shortly after I had gotten Louisa a glass of water at two in the morning that the perfect way to dive head-first into summer is with lemonade!
But not just any ‘ol lemonade….pink lemonade! Wouldn’t it also be great if our pretty pink lemonade not only kept us refreshed but also provided some much needed energy and satisfied those mid-afternoon hunger pains with some chia seeds? The answer is obviously…Yes!
Although chia seeds are the latest health food craze they’ve been a kind of a big deal in Mexico, Central, and South America for, I don’t know, like thousands of years. The Aztecs and Mayans prized these tiny seeds for their protein-packed, high-fiber, energy punch. In fact, the word chia means strength in the Mayan language. All health properties aside I love them for their crunch and their weirdly gelatinous nature after they’ve soaked for a bit. It’s like teeny-tiny bubble tea.
The pink here doesn’t come from fresh Farmer’s market berries because those aren’t going to be available to me for quite some time, but from something much more common around these parts–rhubarb (!) a vegetable-fruit I can’t get enough of. If you’d rather make your drink rosy with berries Deb has three striking variations you shouldn’t miss.
Other drinks to kick off summer:
All ¡Hola! Jalapeño drinks here: DRINKS
- 6 cups water
- 2 tablespoons chia seeds
- 1 cup fresh-squeezed lemon juice (about 4-5 lemons)
- 1 cup rhubarb syrup
- 1 lemon, sliced (for garnish)
- Combine water and chia seeds in a large pitcher and let soak for 1 hour.
- Add remaining ingredients and stir to combine. Serve over ice.
Amount Per Serving: Calories: 0Total Fat: 0g