KOMBUCHA AND BERRY CHIA DRINK
A vibrant and effervescent blend marrying probiotic-rich kombucha with the gentle gel of chia seeds and the sweet‑tart burst of mashed raspberries. A splash of zesty lemon juice lifts the flavours, creating a hydrating beverage that supports gut health and delivers antioxidants in every sip. The Chia seeds make a satisfying texture and promote fullness, while raspberries contribute bright colour, vitamin C and dietary fibre. This kombucha and berry chia drink is quick to prepare and effortless to assemble.
RECIPE CATEGORY
Juice
SERVING SIZE
1
CUISINE
Global
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Snack, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Healthy, Quick & Easy, Kid Friendly
DISH TYPE
Cocktail
INGREDIENTS
- 1 cup plain kombucha
- 1 tablespoon chia seeds
- ¼ cup mashed raspberries
- ½ teaspoon lemon juice
FULL NUTRITIONAL INFORMATION
- Energy 80 kcal
- Protein 2 g
- Carbohydrate 12 g
- Fat 3 g
- Saturated fat 0 g
- Fibre 5 g
- Sugar 5 g
- Sodium 10 mg
PREPARATION
- Measure The Kombucha: Pour 1 cup of chilled, plain kombucha into a large glass or jar, ensuring gentle handling to preserve the fizz.
- Add The Chia Seeds: Stir in 1 tablespoon of chia seeds, mixing thoroughly so each seed begins to hydrate and suspend in the liquid.
- Mash The Raspberries: In a small bowl, lightly mash ¼ cup of fresh or thawed raspberries with the back of a spoon until mostly puréed but still retaining a few berry chunks.
- Combine Berry Purée: Gently fold the mashed raspberries into the kombucha and chia mixture, distributing fruit evenly without losing bubbles.
- Drizzle Lemon Juice: Add ½ teaspoon of freshly squeezed lemon juice. Stir once more to blend the bright acidity with the sweet‑tart berry base.
- Rest To Thicken: Let the drink stand for 2 minutes at room temperature, allowing the chia seeds to swell slightly and create a light and pudding-like texture.
- Stir Before Serving: Give a final gentle stir to reincorporate any settled seeds and enjoy immediately while still effervescent.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Use Cold Kombucha: Chilled kombucha helps maintain fizziness and provides a refreshing chill.
- Hydrate Seeds Evenly: Stir chia seeds vigorously to prevent clumping at the bottom of the glass.
- Mash With Texture: Leave small raspberry pieces for bursts of flavour and visual appeal.
- Fresh Lemon: Freshly squeezed lemon juice offers a brighter zing than bottled alternatives.
- Serve With Straw: A wide straw makes sipping the chia-enriched drink easier and more enjoyable.
- Preparation Ahead: Combine chia and lemon juice first, let sit for five minutes, then top with kombucha and raspberries just before serving.
VARIATIONS
- Fruit Mix: Swap raspberries for mashed strawberries, blueberries or a mixed berry medley.
- Herbal Note: Add a few torn mint leaves or basil to the glass before stirring for a fragrant twist.
- Spice Twist: Stir in a pinch of ground ginger or cinnamon for warming depth.
- Sweeten Gently: Drizzle in ½ teaspoon of maple syrup or agave if extra sweetness is desired.
- Creamy Upgrade: Top with a spoonful of coconut yoghurt for added creaminess and probiotics.
- Seed Swap: Use half chia and half flaxseed meal to vary texture and nutrient profile.
PREPPING AND STORAGE
- Fridge: Store the kombucha‑seed base in an airtight container for up to 12 hours, then add raspberries and lemon juice just before serving to preserve freshness and effervescence.
- Freezer: Freezing is not recommended because freezing alters kombucha’s carbonation and chia seed texture.