Chamomile Simple Syrup

Why You’ll Love This Recipe

I love Chamomile Simple Syrup because I get a satisfying combination of soft floral aroma, gentle sweetness, and a calming, tea-like finish in every drop. Dried chamomile, a touch of vanilla, and a squeeze of lemon give the syrup plenty of flavor, while the sugar keeps it smooth and pourable.

I also appreciate how simple this recipe is. I steep chamomile in hot syrup in one small saucepan, so I get a homemade sweetener with minimal cleanup and no artificial flavors.

Another reason I keep this recipe in my rotation is its flexibility. I can use it in lattes, iced tea, cocktails, baked goods, and breakfast dishes, and I can adjust the strength of the chamomile to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Syrup

• 1 cup water
• 1 cup granulated sugar
• 1/4 cup dried chamomile flowers, or 4 chamomile tea bags
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Flavor (Optional)

• 1 tablespoon honey
• 1 strip lemon peel
• 1 sprig fresh lemon balm or mint
• 1/2 teaspoon dried lavender

For Serving

• Hot or iced lattes and steamed milk
• Iced tea, lemonade, or sparkling water
• Gin cocktails, whiskey sours, and prosecco spritzes
• Cake layers, for brushing
• Greek yogurt, fresh fruit, or vanilla ice cream

Directions

1. In a small saucepan, I combine the water, sugar, and salt. I place the saucepan over medium heat and stir until the sugar dissolves completely, about 2 to 3 minutes.
2. I bring the mixture to a gentle simmer and cook for 1 to 2 minutes until the syrup looks clear and slightly glossy. I take care not to boil it hard, since that can cause the syrup to thicken too much or crystallize.
3. I remove the saucepan from the heat and add the chamomile flowers or tea bags. If I’m using honey, lemon peel, or herbs, I add them now.
4. I cover the saucepan and let the chamomile steep for 15 to 20 minutes. A longer steep gives a stronger floral flavor, but I avoid going beyond 30 minutes, since chamomile can taste bitter.
5. I strain the syrup through a fine-mesh sieve into a clean jar or bowl, pressing gently on the flowers to extract the liquid. If I used tea bags, I gently press them against the side of the pan.
6. I stir in the lemon juice and vanilla extract.
7. I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir it before each use.

Servings and Timing

I get approximately 1 cup of syrup, which provides about 16 tablespoons.

• Servings: About 1 cup
• Prep time: 2 minutes
• Cook time: 5 minutes
• Steeping time: 15–20 minutes
• Total time: About 20 minutes, plus cooling time

The exact flavor depends on the freshness of the chamomile and how long I steep it, so I taste the syrup before bottling and adjust the steeping time next time to match my preference.

Variations

• Honey Chamomile Syrup: I replace half of the sugar with honey for a rounder, more floral sweetness.
• Lavender Chamomile Syrup: I add 1/2 teaspoon of dried culinary lavender along with the chamomile for a calming, spa-like flavor.
• Rich Chamomile Syrup: I use 2 cups of sugar and 1 cup of water for a thicker, 2:1 syrup that lasts longer and adds more sweetness per drop.
• Lemon Chamomile Syrup: I add several strips of lemon peel and an extra squeeze of lemon juice for a brighter citrus flavor.
• Vanilla Bean Chamomile Syrup: I add a split vanilla bean while the chamomile steeps for a creamy, dessert-like version.
• Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.

Storage/Reheating

I prefer using Chamomile Simple Syrup within the first couple of weeks because the floral aroma is at its brightest, but it keeps well in the refrigerator.

I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep a 1:1 syrup refrigerated for up to 2 weeks, and a 2:1 syrup for up to 1 month.

If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.

I can freeze the syrup in ice cube trays or freezer-safe containers for up to 3 months. I pop out a cube whenever I need a single serving for tea, lattes, or cocktails.

I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.

FAQs

What does chamomile syrup taste like?

It tastes sweet and gently floral, with soft notes of honey and apple. It’s mellow and soothing, not bitter, when steeped correctly.

Can I use fresh chamomile instead of dried?

Yes. I use about 1/2 cup of fresh chamomile flowers in place of the dried flowers. Fresh flowers have a milder flavor, so I steep them a little longer, up to 25 minutes.

Why does my syrup taste bitter?

The chamomile probably steeped too long or I pressed the flowers too hard. I steep it for 15 to 20 minutes and strain gently, which keeps the flavor smooth and sweet.

How much syrup should I use in a latte?

I start with 1 to 2 tablespoons for a large latte and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.

Is chamomile safe for everyone?

Chamomile is related to ragweed and daisies, so I avoid serving it to anyone with allergies to those plants. I label the jar clearly when I give it as a gift.

Conclusion

Chamomile Simple Syrup is one of my favorite ways to turn a handful of dried flowers into a fragrant, soothing, and satisfying sweetener. Gentle chamomile, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.

Chamomile Simple Syrup

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Chamomile Simple Syrup is a soft, floral syrup with gentle notes of honey and apple. You make it by steeping chamomile tea in a basic sugar syrup, which takes about 10 minutes of hands-on time. Stir it into lattes, iced tea, lemonade, and cocktails, or drizzle it over fruit, yogurt, and cakes.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: About 1 cup (16 tablespoons)
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 cup (240 ml) water
• 1 cup (200 g) granulated sugar
• 4 chamomile tea bags, or 1/4 cup (10 g) dried chamomile flowers
• 1 strip lemon peel (optional)
• 1 teaspoon honey (optional)
• Pinch of salt

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Instructions

1. Combine the water, sugar, and salt in a small saucepan over medium heat.
2. Stir until the sugar dissolves completely, about 3 to 4 minutes, and the mixture just begins to steam. Do not let it boil.
3. Remove the pan from the heat and add the chamomile tea bags (or dried flowers) and the lemon peel, if using.
4. Cover and steep for 15 minutes for a mild floral flavor, or up to 20 minutes for a stronger one.
5. Remove the tea bags and lemon peel, gently pressing the bags to release the liquid. If you used dried flowers, strain through a fine mesh strainer.
6. Stir in the honey, if using.
7. Cool completely, then pour into a clean jar or bottle, cover, and refrigerate.

Notes

• Steep, don’t boil: Boiling chamomile can bring out a bitter, grassy taste. Let the syrup cool slightly before steeping.
• Dried flowers vs. tea bags: Loose dried chamomile flowers give a brighter, more floral flavor, while tea bags are quick and convenient.
• How much to use: Use 1 to 2 tablespoons per drink.
• Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Ways to use it: Add to iced tea, lemonade, lattes, sparkling water, or cocktails. It also works well over peaches, berries, yogurt, or pound cake.
• Flavor ideas: Add a vanilla bean, a few slices of fresh ginger, or a sprig of lavender while steeping.
• Thicker syrup: Use a 2:1 ratio of sugar to water for a richer syrup that lasts longer.
• Note: Chamomile is related to ragweed. If you have a ragweed allergy or are unsure, check with your doctor before using it.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 48
• Sugar: 12 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 12 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg