Agua de Limon con Chia Recipe

This is a classic Mexican agua fresca. The chia seeds absorb the limeade and swell into gelatinous pearls, creating a unique texture that’s incredibly refreshing. The most important part of the process is how you add the chia seeds; if you just dump them in, they will form a solid, clumpy mass at the bottom of the pitcher.

By Melody Jackson

Published July 25, 2025

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Ingredients

~1/2 cup fresh lime juice (from 4-6 limes)
6 cups filtered water, cool or room temperature
1/3 cup agave nectar
3 tablespoons chia seeds
1/4 teaspoon Diamond Crystal kosher salt
Ice, for serving
Lime wedges and fresh mint sprigs, for garnish

Make the Limeade Base

In a large pitcher, combine the fresh lime juice, water, agave nectar, and salt.

Stir with a long spoon until the agave nectar is completely dissolved. Using room temperature or cool water, rather than ice-cold, helps the agave dissolve much faster.

Hydrate the Chia Seeds Correctly

This is the most critical step. While stirring the limeade continuously, slowly sprinkle the chia seeds into the pitcher.

Keep stirring for a full minute after all the seeds have been added. This constant motion is what keeps them separated and prevents clumping.

Let the Seeds Bloom

Let the pitcher sit for at least 20-30 minutes. During this time, the seeds will absorb the liquid and form their signature gel coating.

You will need to give the pitcher a vigorous stir every 5-10 minutes to stop the seeds from settling and cementing together at the bottom.

Serve Ice-Cold

Once the chia seeds are fully plumped, give the agua fresca one final stir.

Fill glasses with ice and pour the drink over top. Garnish with a lime wedge and a sprig of mint if you like. The seeds will settle over time, so be sure to stir the pitcher before pouring each glass.

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