STRAWBERRY-CHAMOMILE ICED TEA WITH GIN
Provided by Food Network Kitchen
Categories beverage
Time 1h15m
Yield 6 to 8 drinks
Number Of Ingredients 0
Steps:
- Bring 4 cups water to a boil with 1 cup sliced strawberries and 1/2 cup sugar; stir to dissolve the sugar. Remove from the heat, add 12 chamomile tea bags and steep 5 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water and 1 cup gin. Chill. Serve over ice with strawberry slices.
STRAWBERRY-GIN COCKTAIL
I served this cocktail for the first time at a wedding shower and it was a hit! Since then I make it whenever strawberries are in season. I have substituted raspberries when I had them on hand and it was great!
Provided by Monica Joy
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until the outside of the shaker has frosted. Strain into the chilled glass over the ice, top with the club soda, and stir to serve.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 11 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 4.1 mg, Sugar 9.1 g
PINK GIN ICED TEA
Blend pink gin with iced tea and you have this unique cocktail, made with spiced rum, elderflower and pink grapefruit. Serve in a jug for a sharing cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Number Of Ingredients 7
Steps:
- Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
- Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.
Nutrition Facts : Calories 136 calories, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 0.1 grams protein
STRAWBERRY AND CHAMOMILE SORBET
Provided by Food Network
Categories dessert
Time 1h30m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Bring water to a boil and add honey, cardomon, and Chamomile. Remove from heat after 5 minutes and chill until very cold.
- Place frozen strawberries in a food processor and chop finely. Add chilled syrup and blend until very smooth. Spoon out and save in container in freezer. Serve with mint leaves.
CHAMOMILE STRAWBERRY GIN DAISY COCKTAIL
The perfect warm weather cocktail, this pretty-in-pink libation is fresh and perfectly tangy and sweet. It celebrates everything you love about the spring in one glass, and tastes great all summer, too.
Provided by Cassie Winslow
Categories cocktails
Time 5m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Place the strawberry in a cocktail shaker. Using a muddler, smash the strawberry into a purée. (If you don't have a muddler, you can use a small bowl and the tines of a fork or the handle of a wooden spoon to smash the berry before adding it to the cocktail shaker.)
- Add the gin, chamomile simple syrup, lemon juice, grenadine and a handful of ice to the shaker. Shake vigorously for about 30 seconds. Add more chamomile simple syrup and lemon to taste.
- Strain into a large (8- to 10-ounce) glass or cup. (If you prefer, you can serve over ice as well.) Garnish with strawberry slices or an edible flower, if desired.
CHAMOMILE ICED TEA
The ethereal taste of chamomile tea is enhanced beautifully by the apple and grape juices in this drink.
Provided by tggrr6624
Categories Beverages
Time 4m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the tea and juices together. Pour over ice in a large glass and garnish with grapes and slices of apple.
Nutrition Facts : Calories 78.1, Fat 0.1, Sodium 3.7, Carbohydrate 19.3, Fiber 0.2, Sugar 18.7, Protein 0.3
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.
STRAWBERRIES WITH CHAMOMILE CREAM
Berries get a subtle herbal note from tea-infused whipped cream.
Provided by Oliver Strand
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat; add chamomile. Let steep 20 minutes. Transfer to a medium bowl. Cover; chill until cold, about 2 hours.
- Meanwhile, toss strawberries with 2 tablespoons sugar in a medium bowl to coat. Set aside to allow juices to form.
- Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining 1/2 cup cream and remaining 1 tablespoon sugar. Using an electric mixer, beat chamomile cream until soft peaks form.
- Divide berries among bowls. Spoon chamomile whipped cream over berries.
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