chamomile tea

Simple syrup is good. Super Summer Fruit Syrup is better and able to transform any drink into its best post-vacation summery self.

Super Summer Fruit Syrup

lemon, zest removed in wide strips with a vegetable peeler, lemon halved

(400 g) granulated sugar

Tbsp. dried chamomile flowers

turmeric

kosher salt

small ripe mangoes, peeled, chopped

small ripe peaches, peeled, chopped

4" piece ginger, peeled, chopped

Champagne vinegar vinegar

vanilla extract

As someone who spent over 10 years working in some of the world’s best bars and restaurants, I don’t flinch at the thought of an elaborate multistep recipe that yields a very specific single cocktail. But for home bartenders who don’t have the same luxury of time and effort, a single high-value element like this fruity syrup can create a transformative mixer with many uses.
It starts with an infusion of chamomile tea, lemon zest, and turmeric that combines with simple syrup to gently poach mangoes, peaches, and ginger. Once puréed, the syrup gets a finishing dose of vinegar and fresh lemon juice to keep things bright and help preserve the peak-season fruit. For the smoothest drinks, strain syrup through the finest mesh sieve you have to eliminate any pulp. It’s thick so you’ll need a rubber spatula to push it through.
Keep it for up to three weeks, chilled, or two months, frozen, and use in this Summery Sour. You can also use it with any spirit from gin to whiskey, or even just with seltzer. However you use it, it is guaranteed to keep you refreshed through Labor Day. —John deBary

Bon Appétit

Bring lemon zest, sugar, chamomile, turmeric, salt, and 2 cups water, preferably filtered, to a gentle simmer in a small saucepan over medium heat, stirring until sugar is dissolved. Remove from heat, cover, and let sit 30 minutes. Strain syrup through a fine-mesh sieve into a large saucepan; discard solids.

Add mangoes, peaches, and ginger to syrup. Bring to a gentle simmer over medium heat and cook until fruit is nearly soft, about 20 minutes. Remove from heat and let sit until fruit is very soft, about 30 minutes.

Transfer mixture to a blender; purée until smooth. Strain through fine-mesh sieve back into pan and stir in vinegar and vanilla. Squeeze in juice from lemon halves and stir again to combine.
Do ahead: Fruit syrup can be made 3 weeks ahead. Transfer to an airtight container, cover and chill, or freeze up to 2 months.

 If you are looking for the most summery of punches, yet doesn’t overdo it on the booze, have your people call our people. 

Garden Party Super Punch

chilled sparkling wine (such as Crémant d’Alsace)

reposado tequila

green tea

sparkling water

lime

Mango, peach, lime, and/or lemon slices (for serving)

Making cocktails one at a time for guests isn’t our idea of a party, but luckily, this batched drink excels at serving a crowd. It features John deBary’s Super Summer Fruit Syrup, a bright and glorious combination of peak summer peaches and mangoes infused with chamomile, ginger, and turmeric. Added to tequila, chilled green tea, and sparkling wine, it becomes the distilled essence of summer. Make the fruit syrup the day before you plan to serve it and keep the remaining mixers cold until ready to serve. We like a punch that doesn’t overdo it on the booze, but you can certainly increase the tequila to 2 cups if you like.
For more ways to use deBary’s fruit syrup, try this Summery Sour or Peach and Mango Spritzer.

Stir sparkling wine, tequila, green tea, sparkling water, syrup, lime juice, and 4 cups ice (preferably large cubes) in a large punch bowl to combine. Add fruit slices as desired.

Ladle into old-fashioned glasses to serve.

Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert. 

Chamomile Lemon Sticky Buns

milliliters (scant ⅔ cup) milk

chamomile tea bags

vanilla bean paste

(generous 2 cups) strong bread flour,

(3 Tbsp.) caster (superfine granulated) sugar

fine sea salt

yeast

egg, beaten

Tbsp. pearl sugar (optional)

(3½ oz/½ cup) caster (superfine granulated) sugar

lemons

(⅓ cup plus 2 tsp.) unsalted butter, softened

milliliters (scant ½ cup) water

(½ cup) caster (superfine granulated) sugar

Sticky buns are the best buns. There’s a quiet joy in unraveling a soft, squishy bun, eating it layer by layer, making it last as long as possible. These delicately fragranced, pillowy rolls are no exception, and you get the added bonus of a sweet sticky bottom as the lemony sugar caramelizes in the pan. I know I say let them cool completely before serving, but I wouldn't blame you if you jump in as soon as they’re cool enough to handle.

Epicurious

Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.

In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.

Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1–2 hours or until nearly doubled in size.

Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.

Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.

Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3–4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25–35 minutes, or until the rolls are puffy and touching each other.

Top with pearl sugar, if using, and bake for 35–40 minutes until a deep brown color.

While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.

When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.

Enjoy this simple chamomile tea recipe any time of year. Grow, harvest and dry your own chamomile flowers and you can have an endless supply!

Chamomile Tea Recipe

chamomile flowers (fresh (use 2 tablespoons if dried))

water (boiling)

(optional)

Boil water.

Place fresh or dried chamomile flowers into a tea infuser.

Place the infuser in a large cup and pour boiling water over it.

Allow to steep for about five minutes.

Enjoy your hot tea with or without your favorite sweetener.

https://www.youtube.com/watch?v=s4bg9YjFyMk

I love growing chamomile flowers for cut flowers as well as their medicinal properties. One of my favorite ways to enjoy them is in chamomile tea. 

Get step-by-step harvesting and drying instructions and my chamomile tea recipe on the BLOG: https://rootsandrefuge.com/how-to-harvest-chamomile/ 

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Top 4 chamomile tea recipes from across the web

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Top Tags

Super Summer Fruit Syrup

Garden Party Super Punch

Chamomile Lemon Sticky Buns

Chamomile Tea Recipe

Top 4 chamomile tea recipes from across the web

The most viewed chamomile tea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Super Summer Fruit Syrup

Garden Party Super Punch

Chamomile Lemon Sticky Buns

Chamomile Tea Recipe

The most viewed chamomile tea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine