Chamomile Syrup Recipe

We have had a bumper crop of chamomile this season and I couldn't be happier about it. Full disclosure I may have planted a TON. My son and I love it. My plan was to grow a lot then dry it for the winter to be used as tea. 

Well it turns out chamomile is even better when freshly harvested. The smell is heavenly... a sweet combination reminiscent of sweet apple and honeysuckle.

Ash and I came up with this concoction, affectionately known around here simply as 'zurp, that perfectly captures the sweet essence of fresh chamomile. We've used it to make popsicles, iced tea, a tasty seltzer mix-in, and for mom... drinking vinegar <more on that later>.

You will need: 

1 cup chamomile flowers. Fresh is best but dried could be substituted. Reduce to 1/2 cup if using dried.

2 cups filtered or spring water

1/2 cup honey *agave can be substituted for a vegan option

Pour water into saucepan and bring to a boil. 

Lower the heat to a simmer then add honey.

Simmer on low for 10-15 minutes.

Turn the burner off then add the chamomile flower, gently stirring in.

Let steep until cooled down enough to transfer to a mason jar or glass container with lid.

When cool to the touch, place lidded jar into the refrigerator overnight.

In the morning, strain out the flowers and toss them in your garden.

Transfer the strained syrup back into the glass jar and store in the fridge. Your syrup should be good in there for at least a month... although it never makes it that long in our house.

Uses:

Pour 1/4 cup syrup over ice, add a can of seltzer. It's delicious with mandarin orange seltzer.

Combine with water to your desired sweetness and pour over ice for a sweet tea. OR.. pour it into popsicle molds for a cold summer treat.

 

I'll bet it's pretty tasty as a mixer in adult beverages as well. 

Enjoy!

If you make some of your own, let me know how it goes:)

xo,

Christie

 

 

 

 

 

 


Leave a comment

Please note, comments must be approved before they are published