Cooler with Chamomile, Rosemary, and Black Currant

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

For the black currant syrup, simmer the berries with water and fresh rosemary for 15 minutes, let it cool to room temperature, add sugar, return to heat, and cook for another 5 minutes. Cool, strain the syrup, and discard the pulp. In my opinion, the optimal ratio of berries to water and sugar is 1:1:0.5. Adjust the amount of rosemary based on your love for the juniper aroma.

Ingredients

Rosemary - 1 stem
Meyer Lemon Juice - 1 fl oz
Dried Chamomile - 1 teaspoon
Black Rowan - to taste
Black Currant Jam - 1 fl oz
Ice - to taste

Step by Step guide

Step 1

Prepare 'berry' ice cubes by placing fresh black currants in water and freezing them in a mold.

Step 2

Brew chamomile in 100 ml of boiling water, then cool. Add another 100 ml of water and chill in the refrigerator.

Step 3

For the cooler, fill chilled glasses with ice, add lemon juice and black currant syrup, and finally add the chamomile infusion. Serve with additional lemon slices and a sprig of rosemary.