What happens when you put chia seeds in a limeade? They swell, they float, and they turn a simple drink into something with texture. Raspberries blended with freshly squeezed lime juice, strained into a pitcher with a cooled sugar syrup and cold water. Two tablespoons of chia seeds stirred in and left to sit for thirty minutes. Served over ice.
The chia seeds absorb liquid and develop a gel-like coating that gives each sip a slight chewiness. The raspberry-lime base is tart and sweet, with the raspberries carrying the fruit flavour and the lime sharpening everything. It looks like a fruit drink. It drinks like one too, but with tiny seeds that pop between your teeth.
Tips for Making Raspberry Limeade with Chia Seeds
Make the sugar syrup first and cool it
Combine three-quarters of a cup of sugar with three-quarters of a cup of water in a saucepan. Simmer, stirring, until the sugar dissolves. Let it cool completely before adding to the pitcher.
Warm syrup melts ice and makes the limeade lukewarm. Cold syrup mixes evenly.
Let the chia seeds sit for at least thirty minutes
Stir two tablespoons of chia seeds into the finished limeade. They need time to absorb liquid and swell.
Stir again after fifteen minutes. The seeds clump if you leave them. After thirty minutes, they should be evenly distributed and slightly gel-like.
Raspberry Limeade with Chia Seeds
Total Time: 65 minutes
Yield: Serves 2
Diet: Vegan
Description
A refreshing summer drink with the added bonus of powerful health benefits.
Ingredients
Units
- 3/4 cup sugar
- 1 1/2 cups raspberries (6 oz. container)
- 3/4 cup water
- 1/2 cup freshly squeezed lime juice
- 4 cups cold water
- 2 tablespoons chia seeds
Instructions
- In a small saucepan, combine sugar and 3/4 cup water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool.
- In a blender, combine raspberries and lime juice. Blend until smooth.
- Strain the raspberry mixture through a fine mesh sieve into a pitcher, pressing on solids to extract as much liquid as possible.
- Add the cooled sugar syrup and 4 cups cold water to the pitcher. Stir to combine.
- Stir in the chia seeds and let sit for at least 30 minutes to allow the seeds to swell.
- Serve over ice and enjoy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Category: Cocktail
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 32
- Sodium: 5
- Fat: 1
- Carbohydrates: 38
- Fiber: 4
- Protein: 1
Frequently Asked Questions
Do the chia seeds change the flavour?
No. Chia seeds are neutral in flavour. They add texture and visual interest but do not alter the raspberry-lime taste.
Can I use frozen raspberries?
Yes. Frozen raspberries blend just as well. They may produce a slightly thicker puree. Strain through a fine mesh sieve to remove seeds.
How long does this keep?
Up to two days in the fridge. The chia seeds continue to swell. If it gets too thick, add more cold water to thin it out.
If You Liked This Recipe, You’ll Love These
- Almond Butter and Raspberry Breakfast Tarts
- Banana Raspberry Sherbet
- Blueberry Raspberry Muffins
- Brie, Jalapeño, and Raspberry Buckwheat Crepes
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