The Ardent Epicure

I am growing chamomile for the fist time this year
and it has suddenly exploded in my garden.
So, I was in the garden admiring the lovely delicate little flowers,
and thought... I must use these in a recipe.
Almost before I had time to finish that thought,
I decided on a syrup and quickly fixed upon the
herbs I would balance this with.
And in a flash of genius I came to the conclusion that lavender
 and pineapple mint would do perfectly...
(OK they were really the closest adjacent to the blooming chamomile)
I have taken a few photos of my, quite wild organic garden,
to share with you...

What you will need:

2 cup of water

2-3 small bunches of fresh chamomile

1 small bunch lavender

2 sprigs pineapple mint

4 leaves spearmint, optional

2 cups raw sugar, I used organic

Sparkling water or champagne

In a medium sauce pan bring 2 cups water to a boil

Wash herbs and pull leaves off your mints

Break up your chamomile and lavender to release oils

Place herbs in water and bring to a soft boil

Add sugar , continue to gently boil until sugar is melted

Reduce heat and continue to simmer, making sure the sugar has dissolved

Cool completely and remove herbs, strain if necessary

The aroma was indescribable, and the chamomile
most definitely took center stage

In a chilled glass

Place about 1 inch of your simple syrup

Add sparkling water or champagne

Enjoy!

Place your syrup in an air tight bottle,
if refrigerated should last up to six months.
Other uses would include a delightful drizzle for crapes,
or basically anywhere you would enjoy a traditional syrup...