Chamomile Recipe

Boil water

Pour 4 cups filtered water into a kettle or saucepan and bring to a gentle boil over medium-high heat.

Steep chamomile

Once boiling, remove water from heat and let it sit 30 seconds so temperature drops slightly (ideal ~95°C / 203°F). Add 3 tsp dried chamomile flowers to the hot water. Cover and steep for 5–7 minutes for a clear, fragrant infusion. Steep up to 8 minutes for stronger flavor but avoid oversteeping to prevent bitterness.

Prepare fruit while tea steeps

While the chamomile steeps, place 1 cup pineapple cubes and 1 cup thin quince slices into a small saucepan. Add 1/2 cup of the freshly boiled water (taken from the kettle) to the fruits to begin softening and releasing juices.

Simmer fruit gently

Bring the fruit + water to a gentle simmer over medium-low heat. Simmer 6–8 minutes until pineapple is tender and quince begins to soften and release fragrance. Do not overcook; the fruit should remain slightly intact so pieces can be strained or left in the tea.

Add floral accent

Off the heat, stir in 1 tsp orange blossom water if using. Taste cautiously—this is potent; a small amount adds an Egyptian-style floral note that complements chamomile and quince.

Strain chamomile and combine

Strain the chamomile infusion into the saucepan with the softened pineapple and quince (or into a teapot that already contains the fruit). Use a fine mesh strainer to catch flowers. Gently press the fruit with the back of a spoon to release juices into the tea, but avoid mashing completely unless you want a pulpy texture.

Sweeten and adjust

Add honey or sugar, starting with 2 tsp, stir until dissolved. Taste and add more sweetener if desired. If the tea is too strong or sweet, add a splash more hot water to adjust strength and volume.

Rest and meld

Let the combined tea rest covered for 2–3 minutes so flavors meld. If you prefer a clear infusion, strain again through a fine mesh or cloth to remove fruit bits and chamomile solids.

Serve

Pour the tea into cups. Garnish each cup with 1–2 fresh mint leaves and a slice of lemon if desired. Serve hot. Alternatively, chill the brewed tea to make an iced herbal tea: cool to room temperature, refrigerate until cold, serve over ice with fruit pieces as garnish.