Cary, N.C. — May is National Strawberry Month! To celebrate Umstead Hotel and Spa in Cary Sous Chef Greg Gettles shared the recipe with us for Strawberry Chrysanthemum Elixir.
This drink blends the immunity-boosting Vitamin C of strawberries with calcium and potassium-rich Chrysanthemum tea – which also acts as a natural coolant to bring down body heat.
Strawberry Chrysanthemum Elixir Recipe (Yields ½ gallon)
- 2 quarts water – simmering
- 2 cups strawberries – quartered
- 1 cup strawberry puree
- 1 thumb ginger – peeled, sliced
- 1 stalk lemongrass – sliced
- 1 cup dried chrysanthemum flower
- 2 lemons – juiced
- 1 cup honey
In a large pot combine water, strawberry, strawberry puree, ginger, lemongrass, and bring to a simmer. Continue to simmer for 10 minutes, then add chrysanthemum flowers and remove from heat. Allow to steep for 10 minutes, then whisk in lemon juice and honey. Strain through a fine sieve and cool.