Chrysanthemum Tea

Well, it's not rocket science, but I did make something lovely and homemade today. Something to perk up the drudgery of crossing things off my ever-growing check list. 

Of course, chrysanthemum tea is only good if you can get your hands on good dried chrysanthemums. I'm lucky enough to have relatives who own a tea shop in Taiwan, so I have a veritable endless supply of what they sell out of their shop's big sidewalk iced metal buckets in the summer time. It really takes me back! For those of us who have to make our own, follow these general guidelines: boil a gallon of water, and when you've reached a boil turn off the water and throw in a handful of blossoms. You should use enough that the floating flowers cover the surface of the water without big gaps. Add an eighth of a cup of sugar, taste and adjust for more sugar or blossoms as you like, then let sit for up to five minutes before straining the flowers out. Chill and serve over plenty of ice. I prefer the tea very light and barely sweet, a great substitute for water on a beautiful,  unseasonably hot and sunny day like today!