Chamomile Iced Tea is a calming and relaxing tea, perfect for hot summer days.
Cuisine American, Guatemala, Latin American
Prep Time 2minutes
Cook Time 3minutes
Total Time 5minutes
Author Michele Peterson
Infuser tea pot, tea ball, a French Press Coffee maker or a pot and fish-mesh strainer
kettle or pot
5tbsploose dried chamomile flowers(or 8 tea bags or 1 cup fresh chamomile)
6cupswaterfiltered, purified or distilled
Prepare your tea bags or loose tea. If you're using fresh chamomile, remove the heads of the flowers from the stalk.
Bring water to a boil, reduce to simmer, and remove from heat. It should be 100C.
Once the boiling has stopped completely, pour it over the fresh or dried chamomile (or teag bags).
Let it steep for 5 minutes.
Strain with a fine mesh strainer or use a gauze bag or basket filter. Allow tea to cool slightly.
Transfer to a glass pitcher. If you'd like to add honey, do it now.
Cover and refrigerate for at least one hour.
Add ice to the pitcher or pour over ice in individual glasses, and add slices of fresh lemon, springs of fresh mint, or honey as desired.
Allow the tea to infuse naturally. Although it might be tempting to squeeze the chamomile flowers or teabags in an attempt to extract more flavour or colour, don’t do it. The pressure will release bitterness into the tea.
To prevent the delicate leaves from getting scorched and producing a bitter taste, be sure to wait for one minute before combining the chamomile and the boiling water.
Use filtered, purified or distilled water to avoid the taste of fluoride and other additives in tap water.
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.