Equipment
Small pot
or Saucepan
Whisk
or Stirring spoon
Fine-mesh strainer
Bowl
or Glass jar
Ingredients
24 servings
Main
- 400 g granulated sugar
- 480 ml water
- 2 chamomile tea
Nutrition (per serving)
65
Calories
0g
Protein
17g
Carbs
0g
Fat
0g
Fiber
17g
Sugar
1mg
Sodium
Method
01
Combine 480ml water and 400g sugar in a pot over high heat. Stir until the sugar dissolves and the liquid reaches a boil at 100°C (212°F).
5mLook for: Liquid is clear and bubbling rapidly.
02
Add the chamomile tea to the syrup and immediately remove the pot from the heat. Cover the pot with a lid.
03
Let the mixture sit covered until the syrup has cooled completely to room temperature.
1h
04
Pour the cooled liquid through a fine-mesh strainer into a bowl or jar to remove the chamomile solids.
05
Seal the container and place the syrup in the refrigerator.
Chef's Notes
- For a more intense chamomile flavor, lightly toast the dried chamomile flowers before steeping. This awakens their aromatic oils.
- Ensure the sugar is completely dissolved before bringing the syrup to a boil to prevent crystallization.
- Steeping time is crucial. Over-steeping can lead to a bitter flavor, while under-steeping will result in a weak syrup. Taste a small amount after 30 minutes of cooling to gauge the flavor intensity.
- For an exceptionally clear syrup, consider double-straining the mixture through a cheesecloth-lined sieve.
Storage
Refrigerator: 5 days — Keep in an airtight container.
Freezer: 3 months — Thaw in the refrigerator before use.
Reheating: Not recommended; use cold or at room temperature.
