Iced Chamomile Tea Recipe
16 oz
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Ingredients
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Tea Concentrate
To Serve
Method
Tea Concentrate
Bring water to a simmer
In a small saucepan or kettle, bring 4 cups (about 950 ml) of water to a gentle simmer — do not boil vigorously. Aim for just under boiling, about 200°F (93°C) if using a thermometer.
Steep chamomile
Place 3 tablespoons dried chamomile flowers in a heatproof teapot, French press, or heatproof bowl. Pour the hot water over the chamomile, cover, and steep for 7–10 minutes for a full-flavored concentrate (7 minutes for lighter; 10 minutes for stronger).
Strain
Strain the infusion through a fine-mesh sieve or the plunger of the French press into a clean container to remove the flowers. Press gently to extract liquid but avoid squeezing bitter sediment.
Sweeten and finish
While the tea is still warm, stir in 1½ tablespoons honey or simple syrup until dissolved. If using, add 1 teaspoon fresh lemon juice to brighten the flavor. Taste and adjust sweetener or lemon to your preference. Allow concentrate to cool to room temperature, then refrigerate until cold (at least 30 minutes).
To Serve
Prepare a 16 oz serving glass by filling it with about 1 cup (240 ml) of ice cubes.
Pour 4 oz (about 120 ml) of the chilled chamomile concentrate over the ice.
Top with 6 oz (about 180 ml) of cold or chilled filtered water to fill the glass (adjust to taste for strength). Stir gently to combine.
Garnish with a lemon wheel or a sprig of fresh mint if desired. Serve immediately. Store any remaining concentrate refrigerated for up to 3 days; dilute 1 part concentrate to 1–2 parts water depending on desired strength.