Chamomile Syrup

• 2 cups sugar
• 1 large bunch chamomile or 2 chamomile tea bags

1. Place 2 cups of water in a pot over high heat and add sugar.
2. Bring to a boil, stirring until it dissolves.
3. Add chamomile or tea bags and turn off heat.
4. Cover and let syrup cool.
5. Strain syrup into a bowl.
6. Cover and refrigerate.
7. Use within five days.

sugar, chamomile

Taken from cooking.nytimes.com/recipes/1012708 (may not work)