The ancient Persian kitchen had an eternal love affair with the magnificence of fresh aromas, textures, flowers and colors. More than any other food tradition in the world, Persia understood the sheer decadence and exquisiteness of food and drink. They turned food preparation into a sacred art to be expressed with heart and soul.

Luckily for the world, most of this tradition has lived on and we can all partake in it and gain inspiration about how to make our culinary adventures magical and meaningful.

Persians are well known for using rosewater in recipes. Here is a delightful drink adapted from a few recipes Chef Jean-Bernard collected that fits well as a pseudo-Persian end-of-summer refreshment.

Don’t just drink it down. Savor it, and enjoy the fragrance and textures that make it special.

And don’t forget it is National Honey Month in the US, so let’s raise a toast to the eternal bee who not only makes the honey, but pollinates the roses, lemons and chia seeds in this recipe.

Lemon Rosewater Honey Nectar Drink

2 tablespoons chia seeds*, soaked, drained, then placed in water ~ 150 ml of hot water blended with 4 tablespoons honey and 1 tablespoon freshly squeezed lemon, then leave it to cool ~ Add 150 ml of sparkling water and 1 tablespoon rosewater to the chia and honey water and stir, add ice chips if desired ~ Decorate with rose petals or buds or a swirl of lemon rind and enjoy!

*chia seeds can be omitted if you want a more ‘watery’ and easier drink—delicious either way.

Pour this honey nectar drink into pretty glasses for visual delight.

Makes 2-4 portions depending on glass size.