Blackberry Lime Smoothie With Chia Seeds and Cashews

• 1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked)
• 1 heaped tablespoon cashews (1/2 ounce), soaked overnight in water and drained
• 1 heaped cup blackberries (about 5 ounces)
• 3/4 cup limeade (see below)
• 1 tablespoons geranium syrup (see below) or 1 teaspoon rose water
• 2 ice cubes
• 1/2 cup water
• 1/2 cup sugar
• 1 to 1 1/4 cups fresh lime juice (to taste)
• 4 to 5 cups water, to taste (or for a variation, sparkling water)

1. To make the limeade, combine 1/2 1/2 cup water and 1/2 1/2 cup sugar in a saucepan and bring to a boil.
2. Turn down the heat and simmer until the sugar dissolves.
3. Remove from the heat and allow to cool, then combine with the lime juice and additional 4 to 5 cups water.
4. For To make geranium syrup, make the syrup as directed above, and when you take it off the heat, pour 1/2 1/2 cup over 1 sprig rose geranium and allow to steep for 30 minutes.
5. Remove the rose geranium sprig from the syrup.
6. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds.
7. Place in the refrigerator for several hours or overnight.
8. The seeds and water will be become gelatinous.
9. Soak the cashews overnight and drain.
10. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (dont worry, your smoothie wont have this consistency).
11. Add the remaining ingredients and blend for 1 full minute at high speed.
12. Strain through a medium-mesh strainer and serve.

chia seeds, cashews, blackberries, limeade, geranium syrup, cubes, water, sugar, lime juice, water

Taken from cooking.nytimes.com/recipes/1014744 (may not work)