Equipment
Ingredients
Main
- 400 g granulated sugar
- 480 ml water
- 2 chamomile tea
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 65 kcal
- Protein
- 0 g
- Carbohydrates
- 17 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 17 g
- Sodium
- 1 mg
- Potassium
- 0 mg
- Calcium
- 1 mg
- Iron
- 0.0 mg
- Magnesium
- 0 mg
- Water
- 20 g
Sources: USDA FoodData Central
Method
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).
Add the chamomile tea to the syrup and immediately remove the pot from the heat. Cover the pot with a lid.
Let the mixture sit covered until the syrup has cooled completely to room temperature.
Pour the cooled liquid through a fine-mesh strainer into a bowl or jar to remove the chamomile solids.
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.
Troubleshooting
Syrup tastes bitter
Cause: Chamomile was boiled or steeped for too long while the liquid was at peak temperature.
Fix: Dilute with a small amount of plain 1:1 simple syrup.
Prevention: Remove the pot from the heat source immediately after adding the tea.
Crystals forming in stored syrup
Cause: Sugar was not fully dissolved or evaporation was excessive during boiling.
Fix: Gently reheat the syrup until crystals dissolve, then cool again.
Prevention: Ensure all sugar grains are gone before adding tea and removing from heat.
Cultural Context
Chamomile has been used for centuries in traditional medicine and culinary applications across Europe and North Africa. Its calming properties and delicate floral flavor have made it a popular infusion, and this syrup captures that essence in a concentrated form, suitable for modern mixology and baking.
