Sparkling Chrysanthemum Tea Lemonade
Back to Recipes & MoreIngredients
- 2 cups (500 ml) water
- ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar
- 2 pcs (4 g) lemon zest, wide strips
- 3 tbsp (9 g) dried food-grade chrysanthemum flowers OR looseleaf whole bud chrysanthemum tea
- 1½ cups (375 ml) lemon juice, preferably freshly squeezed (8 to 10 lemons), chilled
- 2 cups (500 ml) club soda OR sparkling water, chilled
- Lemon wheels or slices
- Wide strips of lemon zest
- Chrysanthemum flowers (food grade), fresh or dried
Equipment
Medium heavy-bottomed saucepan (with lid)
Scale OR dry measuring cups
Heatproof spatula
Liquid measuring cup
Measuring spoons
Fine mesh sieve
Pitcher (8 to 10 cup capacity)
Wooden spoon OR long-handled stirring spoon
Tall drinking glasses x 6 (12 oz glasses)
Instructions
Step 1
In a medium heavy-bottomed saucepan, combine water, the Redpath Simply Raw™ Turbinado Sugar, and lemon zest. Place over medium heat and bring to a boil, stirring to dissolve sugar; 2 minutes.
Step 2
Remove from heat and add the chrysanthemum tea. Cover the pot with a lid and allow to steep; 5 to 10 minutes (see Chef’s Tips).
Step 3
Strain the sweetened tea mixture through a fine-mesh sieve into a large serving pitcher (see Chef’s Tips). Allow mixture to cool to room temperature; 15 minutes. Place into the fridge to chill; at least 1 hour.
Step 4
Remove the large pitcher from the fridge. Pour in the chilled lemon juice. Stir vigorously with a wooden spoon to thoroughly mix. Add 1 cup of ice (more ice can be added later if a more diluted lemonade is preferred). Top pitcher off with the club soda (or sparkling water).
Fill individual glasses with ice, fill with the sparkling chrysanthemum tea lemonade, and garnish with lemon and/or chrysanthemum flowers.
