CHAMOMILE-POMEGRANATE TEA
Make and share this Chamomile-Pomegranate Tea recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags.
- Steep 1 hour, or until cooled to room temperature.
- Remove and discard tea bags.
- Add pomegranate juice and Splenda, stirring until it dissolves.
- Serve over ice; garnish with mint sprigs.
- Makes 4, 1 cup servings.
CAMOMILE TEA WITH HONEY
Combine dried camomile flowers with aromatic lavender and honey to make this wonderfully calming tea, perfect in the morning or for winding down in the evening
Provided by Miriam Nice
Categories Afternoon tea, Drink
Time 5m
Yield Makes one 500-600ml pot (serves 1-2)
Number Of Ingredients 3
Steps:
- Put the camomile and lavender into the teapot and fill up the pot with water that has boiled but been left to stand for 1 min.
- Leave the flowers to infuse for 2-3 mins, stir in the honey then strain in to cups to serve.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.01 milligram of sodium
POMEGRANATE TEA
Cool weather brings pomegranates to the market and table just as many other fruits are disappearing. Use these beautiful, tart fruits to help warm up your chilliest evenings with a simple tea.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, bring pomegranate and the water to a boil; reduce heat. Add mint, if using; simmer until fragrant and colorful, about 15 minutes. Stir in honey, if using; strain tea, and serve hot.
CHAMOMILE TEA CAKE WITH STRAWBERRY ICING
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Provided by Eric Kim
Categories cakes, dessert
Time 2h15m
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
- Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
- Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
- Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
- While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
- If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
CHAMOMILE SIMPLE SYRUP
Chamomile has a sweet, earthy flavor, and makes a lovely simple syrup that may soon become a staple in your refrigerator. Not only is this syrup delicious in a cocktail or mocktail, it is also wonderful drizzled on French toast, or vanilla ice cream with fresh berries. You can even use it to sweeten iced coffee.
Provided by Cassie Winslow
Categories cocktails, condiments
Time 15m
Yield About 1 1/3 cups
Number Of Ingredients 3
Steps:
- Place sugar and filtered water in a small saucepan and set over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Remove from heat and add the chamomile tea bags. Steep for 10 minutes, then discard tea bags. Let cool to room temperature, then transfer to an airtight container and store in the fridge for up to 2 weeks.
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