Recipe Wild Chamomile Syrup (Matricaria Scentosa) - For Rhubarb Soda

INGRÉDIENTS

1 cup (about 1 ounce) dried wild chamomile (Matricaria Scentosa), stems and flowers or 3 to 4 chamomile tea bags)
1 1/2 cups water
1 cup granulated sugar

PRÉPARATION

In a small saucepan, combine pineapple grass and water, cover, and bring to a boil over high heat.
Reduce heat to medium-low and simmer for 10 minutes.
Remove the pan from the heat and let it steep for about 20 minutes.
Strain into a clean pan using a sieve lined with cheesecloth.
Twist the cheesecloth into a ball and squeeze to extract as much liquid as possible.
Add 250 ml of sugar to the pan.
Bring to a boil and cook until the sugar dissolves.
Remove from the heat.
For a stronger flavor, tie the pineapple bunch and dip it in the syrup while it cools.
Squeeze the bunch to extract the liquid before jarring.
Once the syrup has reached room temperature, pour it into a clean jar and store it in the refrigerator.
Keeps for up to 2 months.