Easy Summer Chia Hibiscus Cooler

Ah its the start to the weekend and in contrast to the past couple of days that called for bowl food, this late afternoon the sun has come out all shining with an invitation to go out, doss and sit in the garden sipping something to welcome that chillax (chill and relax) Friday Feeling.

Today for the crazy kids we have non-alcoholic cocktails aka mocktails and coolers .  This is no ordinary cooler, it is made from edible flowers and chia seeds. 

This is a refreshing and lovely tasting still drink with a fantastic colour and a gentle sweetness.  I had half expected the chia seeds to be suspended in the air, but they sunk to the bottom. 

I am sharing this with  Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; and Munchies and Munchkins for Eating Al Fresco as I drunk one of these bottles of Summer Chia Hibiscus Cooler in the garden whilst weeding and picking some vegetables.

Chia Hibiscus Cooler For two glasses
2 tablespoons dried hibiscus flowers, rinsed of grit
1 pint hot water
2 tablespoon sweetener, I used agave syrup, buyou could use maple syrup, date syrup or honey
1/2 teaspoon chia seeds
Method
In a heatproof jug, place the hibiscus flower, the sweetener and hot water.
Allow to sit for a few hours, then when cool strain and remove and the hibiscus flower,
Tweak and adjust sweetness if necessary
Stir in the chia seeds and transfer to the fridge.
Leave overnight or a few hours.
Give it a good stir , serve and drink.