Skip to main content
Drink

Flaxseed Lemonade

A beverage made by steeping flaxseed in boiling water, adding lemon juice, sweetening, and serving over ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flaxseed and lemon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Flaxseed Lemonade

Ingredients

Directions

Steep the flaxseed

  1. Steep flaxseed in boiling water for 3 hours in a covered porcelain vessel.

Make the lemonade

  1. Extract seeds from lemons.

  2. Add lemon juice to the mixture.

  3. Sweeten to taste.

  4. Add more water if too thick.

  5. Strain the mixture.

Serve

  1. Serve over ice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flaxseed + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole flaxseed
Releases gel-forming mucilage into the hot water, thickening the drink with a light, slippery body.
Lemon juice
Adds sharp acidity that brightens the flavour and balances the sweetener.
Sweetener
Adds sweetness to offset the sourness of the lemon juice.

The step that matters

Steep flaxseed in boiling water for 3 hours in a covered porcelain vessel.. Flaxseed releases its thickening mucilage slowly into hot water. Covering the vessel holds in heat and moisture so the liquid thickens fully; a shorter steep leaves the drink thin.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon WheyLemon Whey33 recipesLemon WineLemon Wine31 recipesLemon SquashLemon Squash10 recipesLemon EssenceLemon Essence8 recipes