Chamomile Lemonade

A cold mocktail made by steeping chamomile tea, dissolving sugar into the infusion, then combining it with fresh lemon juice and cold water. The drink is strained, chilled, and served over ice for a soft floral aroma and bright citrus acidity.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 350 ml water divided
• 4 count chamomile tea bags or 8 g loose chamomile tea in a tea infuser
• 40 g granulated sugar divided
• 4 count lemons for 180 ml fresh juice total, plus 4 thin slices for garnish
• 20 g granulated sugar divided
• 150 ml water divided
• 250 ml cold water for diluting the lemonade
• 400 g ice for serving
• 8 count fresh mint leaves for garnish

Instructions

1. Bring 350 ml of the water to a bare simmer in a small saucepan. Remove from the heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags, pressing gently against the spoon rather than squeezing hard, then stir in 40 g of the sugar until dissolved. The tea is golden, fragrant, and no sugar crystals remain.
2. While the tea steeps, juice the lemons until you have 180 ml juice total. Strain out seeds if needed. You have 180 ml lemon juice with no seeds or large pulp pieces.
3. Add the lemon juice, the remaining 20 g sugar, the remaining 150 ml water, and the cold water to a pitcher. Stir until the sugar is dissolved. The liquid looks uniform and the sugar is fully dissolved.
4. Pour in the chamomile tea, stir, then chill briefly in the refrigerator or serve immediately over ice. Divide the ice among 4 glasses and pour the lemonade over it. The drink is cold, lightly frothy at the surface, and well mixed.
5. Garnish each glass with a lemon slice and, if using, a mint leaf. Each glass is garnished and ready to serve.