Raspberry-Hibiscus Chia Fresca
Perhaps the most satisfying cleanse refreshment you could serve! Raspberry-brewed hibiscus tea combined with chia water, brightened with fresh-squeezed lemon and sweetened with sugar-free Stevia In The Raw®.
Servings: 4
Prep Time: 8 hours and 15 minutes (8 hours hands-off)
Cook Time: 8 minutes
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- 6 tablespoons chia seeds
- 2 hibiscus tea bags
- 1 cup fresh or frozen raspberries
- 2 tablespoons Santa Cruz® 100% Organic Lemon Juice
- 4 packets Stevia In The Raw
Directions
- In a jar with a tight-fitting lid combine chia seeds and 2 cups water. Refrigerate for at least 8 hours or overnight.
- Place tea bags in a 2-cup glass measuring cup and pour 2 cups boiling water over them. Let steep 5 minutes, then discard tea bags.
- In a medium saucepan combine raspberries and ¼ cup water, bring to a boil and cook, stirring occasionally, until raspberries are completely broken down. Transfer to a fine mesh sieve set over a bowl and use a silicone spatula to press all the juice from the berries. Discard the seeds.
- Stir the raspberry juice into the hibiscus tea. In a pitcher stir to combine chia mixture with tea, stevia, and lemon juice. Refrigerate to chill completely.
