May 9th, 2017
From: The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons , by Laura Wright, published by Penguin Random House Canada
In a medium saucepan over medium heat, bring 1 cup (250 mL) of the filtered water, syrup, and matcha to a light simmer. Whisk until no large lumps of matcha appear. Remove from the heat.
Pour the lime juice into a large pitcher. Add the remaining 2 cups (500 mL) filtered water, chia seeds and stir. Add the matcha mixture, and stir to combine.
Chill the limeade in the refrigerator for a couple of hours. This will give the chia seeds some time to gel. Stir the limeade before serving over plenty of ice.