← Nouns Cooking · Thai

Ingredients

• 15 g Dried chrysanthemum flowers
• 1.2 l Water
• 70 g rock sugar or white sugar, to taste
• 2 pandan leaves, knotted (optional)
• 1 pinch Salt
• 720 ml Ice

Method

1. Rinse the flowers in cold water. Bring the water to the boil with the pandan, add the flowers and simmer gently for 10 min, until the tea is golden.
2. Stir in the sugar and salt until dissolved, then turn off the heat.
3. Strain, cool, then chill for 1 hour.
4. Serve over ice; it’s also lovely hot on a cool evening.

Tips

• Look for whole dried chrysanthemum flowers in Chinese or Thai shops; they keep for months in a sealed jar.
• Avoid it if you are allergic to daisies or ragweed, which are in the same plant family.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand