At the herb class last week we received a recipe for chamomile lemonade so yesterday I made a pitcherful in my "new" pitcher bought last year at the antique show. Tasted pretty good.
3/4 C cane sugar (I used much less)
2 Tbs. grated lemon zest
5 Tbs. fresh or dried chamomile flowers or 6 chamomile tea bags
3/4 C lemon juice (I just squeezed the lemon)
lemon slices for garnish
Combine sugar, lemon zest, and 2 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool.
Strain chamomile mixture into a 2-qt. pitcher, stir in lemon juice and 3 cups water.
Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.
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