CHIA CHERRYADE

Inspired by G. T. SYNERGY drinks (available in the States), I have come up with a home-brewers version of a health-boosting tonic that you can enjoy at home. Although they create a number of drinks containing chia seeds, my stand-out favourite is the cherry with its tangy, fruity, tart flavour along with the unusual gel-like texture of the seeds that swell up over a short period to a texture similar to pectin used in preserving. Sweet and tart cherries create a very tasty kombucha, which is wonderful when cherries are in season but equally available all year round using cherry juice.

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Step 1

MAKES 4 BOTTLES AND SERVES 8–16 Pour 250 ml/1 cup of the unflavoured kombucha into a glass and add the chia seeds. Leave to soak, stirring every 10 minutes, until the mixture has a gel-like consistency. Divide the chia gel between the bottles before adding the cherry juice (or fresh cherries). Top up with the rest of the unflavoured kombucha, leaving a 1-cm/⅜-inch air space at the top, then seal tightly.

Step 2

Leave the sealed bottles at room temperature, out of direct sunlight, for 2 days before testing for carbonation (see page 17) and refrigerate when the taste and fizz are to your liking.

Step 3

Serve cold and drink within a week as the sugars in the cherry will accelerate the carbonation.

Step 4

NOTE If the chia seeds clump together in the bottles, just give them a little stir before serving.