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Refresco de linaza
Flaxseed and pineapple drink
Refresco de linaza: flaxseed simmered with pineapple and cinnamon into a silky, cooling drink, sharpened with lime
In La Paz, Cochabamba and Sucre the refresqueras at the market stalls ladle linaza from big glass jars alongside mocochinchi and somó, and at home it is a standard jug in the fridge for the midday almuerzo. Flaxseed is simmered with pineapple peel, cinnamon and cloves until the water turns faintly silky, then strained, sweetened and chilled. It is pale gold, smooth and almost slippery on the tongue, tasting of pineapple and spice, with lime to wake it up. It is traditionally drunk to cool down and to settle the stomach. The common mistake is simmering too long or leaving the seeds in as it cools: the liquid turns into a thick, slimy gel. Strain it while still hot, as soon as a spoon dipped in comes out lightly coated, like thin syrup. It is ready when it pours freely but feels smooth, and tastes sweet, spiced and fresh. Using the peel and core of a pineapple is the thrifty Bolivian way and gives more flavour than the flesh. Chef's tip: if it thickens too much in the fridge, whisk in cold water a little at a time until it pours easily again.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the drink
- 1 ⅜ oz whole flaxseed
- 8 ¼ cups water
- 1 pineapple peel and corefrom one well-scrubbed pineapple; or 200 g pineapple chunks
- 3 cloves
- 4 oz sugaror to taste
- 2 limesjuiced
To serve
- 16 ice cubes (optional)
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Method
0/6 doneStep 1: Rinse the 1 ⅜ oz whole flaxseed in a fine sieve.
1 minStep 2: Put the flaxseed, 8 ¼ cups water, 1 pineapple peel and core, 1 cinnamon stick and 3 cloves in a large pot and bring to the boil.
8 minStep 3: Simmer gently for about 12 minutes, until the liquid is pale gold and a spoon dipped in comes out lightly coated, like thin syrup. Do not cook it longer.
12 minStep 4: Strain straight away through a fine sieve into a jug, while hot; discard the seeds and fruit.
3 minStep 5: Stir in the 4 oz sugar until dissolved, cool, then refrigerate until cold.
2 minStep 6: Stir in the 2 limes juice, taste for sweetness and serve over 16 ice cubes. It keeps 3 days in the fridge; whisk in cold water if it thickens.
1 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 1 g
- Carbs
- 16 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does refresco de linaza take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
- What can I use instead of cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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