I like to save bottles from kombucha and reuse them to store homemade bevvies. This Lavender Chia Pink Lemonade is a refreshing recipe that uses those bottles and our Whole Food of the Month—Chia. I’ll fill up a bunch and keep them handy in the fridge for the week. That way, instead of paying a ton for chia drinks from the health food store, I have my own stash prepared for a teeny bit of coin. Like Cucumber Mint Chia Fresca, this is a super pre-workout and endurance drink, especially for runners thanks to the hydrating chia, the energizing honey and the alkalyzing lemon.
Pitcher or large glass punch bowl
Mesh strainer or cheesecloth
Recycled bottles (optional)
Try to buy everything organic. Here’s why.
8 cups water
1 cup fresh lemon juice
1/4 cup lemon zest
2 tbsp culinary lavender flowers
2 tbsp chia seed or salba
1/2 cup wild-harvested raw honey*
*You don’t have to sweeten this at all if you like the pucker effect of lemon, which I do. You can use less or more honey than called for, and you can also use agave nectar if that is your preference. I just recommend starting with less, and adding more to taste.
Let’s get started.
Zest your lemons and then juice them. Add both zest and juice to a large pot with filled with water. Add lavender flowers and bring to a boil.
Turn off heat and allow to steep, like tea, until cool. Refrigerate for about 4 hours (or overnight). Strain into a pitcher. Stir in chia seed or salba after you strain out the lavender and lemon, sweeten with honey if you like, and serve or bottle it all up. Store in the fridge.
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Read more about why chia seeds are our Whole Food of the Month.
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Check out other Whole Food of the Month recipes for chia seeds:
Assorted Oatmeals (with free gifting labels)
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