Half Baked Harvest's Strawberry Chamomile Paloma - WSMV Channel 4

Half Baked Harvest's Strawberry Chamomile Paloma

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Strawberry Chamomile Paloma

 prep time 5 minutes
 cook time 5 minutes
 total time 10 minutes
 servings makes 1 drink
Ingredients

Chamomile Honey Syrup
3/4 water
1/3 cup honey
1-2 chamomile tea bags
For the Drinks
3 ounces fresh grapefruit juice (about half of 1 grapefruit
2-4 tablespoons chamomile honey syrup depending on your taste
2 ounces tequila omit to make a virgin version
4 fresh strawberries sliced
sparkling water for topping off
crushed ice

Chamomile Honey Syrup

Combine water and honey in a small saucepan and bring to a low boil, simmer 1 minute and remove from the heat. Add the tea bag, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.
For the Drinks

Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler (or even the end of a rolling pin), gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries if desired <---DO THIS... Drink. ??


Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking-at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
 
While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

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