This agua fresca recipe from Mexican pastry chef Fany Gerson combines whole limes, water and chia seeds, the latter of which take an “awesome gummy texture” when soaked in liquid, according to Gerson. And since the recipe calls for using whole limes (peel included), try to buy organic if possible.
3 large limes, quartered
4 cups water
1/2 cup sugar, or more if needed
1/4 cup chia seeds
Tools: blender, fine-mesh sieve
Blend the limes, water and sugar in a blender and pulse 3-4 times, just enough to extract the juice from the limes but not crush the skins (which would make the drink too bitter). Strain through a fine-mesh sieve into a pitcher. Taste and add more sugar, if you like. Whisk in the chia seeds and refrigerate for at least 30 minutes, until completely chilled. Stir before serving, and serve over ice.
Adapted from Paletas (Ten Speed Press, 2011) by Fany Gerson