The forecast called for high temps for today. I decided to make a popular Singapore treat that quenches the thirst and have tons of health benefits for you. It is a Chrysanthemum Tea Slushie. Ok, maybe not that popular in slushie form. I was intending on making the flower tea into jello but my ratio of tea to gelatin was way off. The jello never set after being in the fridge over night. So, I used my head -- which sometimes works, and put it in the freezer. Every hour, I would use a fork to scrape the ice and the eventually, I got my chrysanthemum tea ice.
Chrysanthemum ICED Tea
1.5 L of water
handful of dried chrysanthemum flowers (rinsed)
1 piece of rock sugar the size of half your palm -- but you can adjust the sweetness to your preference
1 tbsp of honey
1. Bring water to a boil
2. Add flowers and bring to a boil
3. Steep for 1 hour.
4. Use a strainer and pour tea into another container -- square cake pans would work
5. Let cool completely before putting in freezer.
6. After freezing for 1.5 hour, use a fork and scrape. Put it back in the freezer. Repeat every hour until all liquid has become ice.
7. Scoop and serve.
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