Monday, May 27, 2013

Ginger-Meyer Lemonade with Chia Seeds

Inspired by a limeade version by Girlichef, I decided to make my own version this morning for breakfast. The only thing I've really done with chia seeds is a Raw Warrior Pudding; I did put some in a Chocolate Zucchini Bread once. But I've been trying to think of ways to use them more.


I always have a bag in my pantry because Riley likes to eat them by the teaspoon. I'm not sure if he actually feels a difference in his energy, but once he read that Aztecs used them to promote stamina, he was sold. He'll ask for it before they have to do the mile-runs in PE. I suspect that he just likes the story, but you never know.

3 medium Meyer lemons, halved
3-1/2 to 4 C cold water
1/3 C organic powdered sugar
2 T ginger syrup
1/4 C chia seeds

Place the powdered sugar and ginger syrup in a quart-sized mason jar. With a mesh strainer over the top, juice the Meyer lemons directly over the jar. Fill the jar with cold water and screw the lid on tight. Shake to dissolve the sugar and incorporate the syrup completely. Open the jar and add the chia seeds. Shake again. Place in the freezer for 30 minutes.* Shake before serving.

*I opted to chill this in the freezer because I didn't have any ice cubes. But you can, as Heather did, simply refrigerate your concoction and serve over ice.

Thanks, as always, for the culinary inspirations, Girlichef!

1 comment:

  1. Aww....thank YOU Camilla! I love this combo - and I will be whipping up a batch in my own kitchen, soon. :)

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