Strawberry Chia Fresca (Iskiate) with Peruvian Black Mint
Strawberry Chia Fresca with Peruvian Black Mint is a fruity, minty twist to the traditional iskiate, that refreshing, tangy and energising drink synonymous with the running tribe of Mexico, the Tarahumara.
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp chia seeds
- 250 ml 1 cup sparkling water
- 1-2 tsp honey (to taste)
- 3 sprigs Peruvian Black Mint (Huacatay),
- 5 small-medium strawberries
- juice of 1 lime
- 2-3 ice cubes
- a sprig of Huacatay (or the mint you are using)
Instructions
- 1
Place the chia seeds in your chosen glass and top with half the sparkling water.
- 2
Stir in the honey.
- 3
Place it in the fridge for 5 minutes for the seeds to soften. You can leave it for longer if you like. I quite often make this in the morning, then have it a few hours later, before lunch.
- 4
While waiting, let's get the huacatay and strawberries ready. Strip the huacatay leaves and crush them with a pestle and mortar or the back of a spoon.
- 5
Do the same with the strawberries. You can blitz the strawberries and mint in a chopper for a smoother drink, if you like.
- 6
Add the crushed/muddled herb and fruit to your chia fresca and stir.
- 7
Add the lime juice and ice cubes and top up with the rest of the sparking water. That's it!