Wild At Heart! At first glance, Roushanna Gray’s living and working environment seems harsh and unforgiving. But this passionate wild food forager loves sharing the rich, edible treasures of her Cape of Good Hope surroundings.
Read my Summer 2017 Issue:
Roushanna’s Chamomile Cocktails with Flower Ice are as refreshing as they are beautiful. Made by steeping chamomile flowers and combining with honey, the cordial is particularly good with gin and tonic or added to a glass of bubbly.
½ cup dried or fresh chamomile flowers or 2 chamomile tea bags
½ cup honey
1 cup water
FOR THE COCKTAIL:
3 tablespoons chamomile syrup
1⁄3 cup sparkling wine
good quality tonic water
- Place all the ingredients into a small pot over a low heat.
- Bring to a boil, and then gently simmer for about 15 minutes.
- Remove from heat and strain through a sieve, pressing out the excess syrup with a spoon. Decant into a sterilized bottle.
- Pour the syrup and sparkling wine into a glass, top with tonic, add a squeeze of lime, and pop in a few flower ice cubes.
Flowers in Drinks
• California poppies make a mild and gentle sedative tea, which is calming and good for bedtime.
• Borage is lovely for flavoring water and, with its cucumber flavor, pairs well with gin.
• Nasturtiums and calendula are peppery and spicy and make a colorful and flavorsome garnish with chai tea. Steep calendula petals in gin for a spicy, healing, and golden drink.
• Chamomile is known for its calming properties, and is wonderful in honey syrup or iced tea at the end of a hot day.
Made it? Tell us about it–