Recipe and photo courtesy of California Strawberry Commission (californiastrawberries.com)
Makes 5 cups
2 T. chia seeds
4½ c. of water
12 California strawberries hulled
¼ c. sugar
2 lemons
1 c. ice
Mint to garnish
Add chia seeds to ½ cup of water and refrigerate for at least 10 minutes.
Place 8 strawberries, sugar, juice from one lemon, and 1 cup of water into the blender. Blend until puréed.
Pour 3 cups of water into a large pitcher. Add puréed strawberries to pitcher. Add chia mixture to pitcher and stir until fully combined. Slice remaining strawberries and one lemon (including peel) and add to pitcher. Pour ice into pitcher. Serve cold and garnish with strawberries and mint.
From the el Restaurante archives
Recipes from Mexico The Beautiful Cookbook; reprinted from our May/June 2004 issue
Agua de Tamarindo
Makes 8 servings
10 oz. dried tamarinds, peeled
10 c. water
½ to 1 c. sugar
Wash the tamarinds and soak in 4 cups hot water for 2 hours. After they have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups. Strain the liquid into a pitcher, dilute with 6 cups cold water and sweeten to taste.
Agua de Jamaica
Makes 6 to 8 servings
2 c. dried jamaica flowers
10 c. water
¾ c. sugar
Rinse the flowers briefly to remove any impurities. Drain. Place flowers in saucepan and add 6 cups water. Bring to a boil; reduce heat to medium and cook for 10 minutes. Remove from heat and let stand for 10 to 20 minutes.
Strain the water into a pitcher, dilute with 4 cups water and add sugar. Serve well-chilled.
Agua de Horchata
Makes 6 to 8 servings
2 c. long grain white rice
7 c. water
2 four-inch cinnamon sticks
2 c. milk
Sugar, to taste
In large bowl, soak the rice in 3 cups water for 2 hours. Crumble cinnamon and toast it in a small skillet. Drain rice and grind it in a blender or coffee grinder with the cinnamon and milk. Strain the mixture into a pitcher and dilute with 4 cups of cold water. Add sugar to taste.