Step 1: Heat the Water

In a small saucepan, bring 3 cups (590g) of water to just under a boil—aim for 200°F (93°C). Boiling water can scorch delicate chamomile petals, leading to a bitter taste. Use a thermometer or watch for small bubbles forming at the pot’s edges.

Step 2: Dissolve the Honey

Remove the pot from heat and stir in 1/3 cup (104g) of raw local honey until fully dissolved. Raw honey adds depth and retains enzymes lost in processed varieties. If your honey is crystallized, gently warm it in a water bath first.

Step 3: Steep the Chamomile

Add 4 chamomile tea bags or 1/4 cup + 1 tbsp (6g) of fresh chamomile flowers. Cover the pot and steep for 10 minutes. Longer steeping risks bitterness, as chamomile’s tannins release over time. For a stronger floral flavor, add an extra tea bag instead of extending the time.

Step 4: Strain and Prep the Molds

If using fresh flowers, strain the liquid through a fine-mesh sieve to remove petals. Pour the mixture into popsicle molds, leaving 1/8 inch (3mm) of space at the top to prevent overflow as the liquid expands. Wipe the mold rims dry—any residue can freeze and make unmolding tricky.

Step 5: Freeze and Unmold

Insert sticks, secure the lid, and freeze for at least 8 hours (overnight is ideal). To unmold, run warm water over the mold’s sides for 5–10 seconds, then gently wiggle the sticks. Avoid twisting forcefully, as wooden sticks can snap. For stubborn pops, slide a butter knife along the edges to loosen.