Preparation Steps

• Simmer the lemon and flaxseed in filtered water on the stove for 1 hour. Try to keep stirring to a minimum so that liquid can rise to the top of the pot freely. Keep the temperature very low. If the heat is too high, the mixture will thicken too quickly and produce far less syrup, if any. The goal is to just keep the mixture warm throughout the process. If the mixture becomes too clumpy, you can add ½ cup of water at a time to stir through and thin out.
• Pour the syrup through a fine mesh strainer into a medium sized bowl.
• Press the flaxseed and lemon with the back of a spoon or wooden spatula to help release any retained liquid.
• When the syrup has cooled to room temperature, whisk in the honey.
• Pour into a clean glass bottle (a funnel makes this easier) and store in the refrigerator for up to 10 days.
• Shake before using.