Honey Lemon Drop Recipes
HOMEMADE HONEY LEMON COUGH DROPS
These homemade honey lemon cough drops are an easy recipe using real food ingredients. They're quick to make and help to soothe scratchy throats and niggling coughs with all-natural ingredients.
Provided by Fit as a Mama Bear
Categories Snack
Time 40m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small pot.
- Heat the pot slightly over medium heat and melt the ingredients together.
- The honey mixture will start to bubble, remove from heat and whisk until bubbles/foam recedes slightly. Replace on heat.
- Do this for 2.5-3 minutes, whisking every 15 seconds or so. You want the mixture to get HOT but not to outright burn.
- The mixture will start to change color (dark honey color).
- After three minutes-ish, pour the mixture into silicone molds but do not fill them all the way. You want the drops to be very small and thin.
- Let cool on the counter for twenty minutes then place in the freezer to set.
- Pop the disks out when you need them. They are chilled and soothing but they're also sticky once melted (almond-like a taffy) so try not to chew them too much!
- Makes 8 drops depending on mold.
Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Protein 0.03 g, Fat 1 g, SaturatedFat 1 g, Sodium 0.4 mg, Fiber 0.03 g, Sugar 5 g, UnsaturatedFat 0.06 g, ServingSize 1 serving
HONEY LEMON-DROP MARTINI
Provided by Food Network
Categories beverage
Time 3h40m
Yield 10 to 12 servings (about 5 cups)
Number Of Ingredients 5
Steps:
- For the honey syrup: Whisk together the honey and water in a small saucepan over medium heat. Bring to a simmer and stir until dissolved, about 1 minute. Cool and store in an airtight container for up to 2 weeks.
- For the martinis: Stir together the lemon juice, vodka or gin, 3/4 cup honey syrup and 1 1/2 cups water in a carafe or pitcher. Wrap and refrigerate until chilled, 3 to 4 hours. When ready to serve, pour into chilled martini glasses and garnish with lemon wheels.
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- Combine the strongly brewed ginger tea, with the lemon juice and the raw honey in a tall saucepan on the stove. (the height of the saucepan is important because this will begin to foam and rise above the edges of a lower pan)
- Turn the burner to high heat and bring the entire mixture to a rapid boil. Insert a candy thermometer that attaches to the side of the pan, being careful not to touch the bottom of the pan but rest just above it. Bring the mixture to 300 degrees F. Its going to take about 10-15 minutes to get to about 250 degrees F. DO NOT WALK AWAY - because once it hits 250 degrees F it is only a mere minute or less usually that it gets to 300 degrees F and if you go over that, you're going to wind up with a pot of burnt mess. Stir occasionally to keep it from burning once it hits 250 degrees F. I don't usually stir when I am making this, but a reader had an issue where it burnt before it hit 300 degrees F. Again, I have made this dozens of times and have not had that problem, but stirring will help tremendously with that. You can also turn the burner down a tad, but it will take longer to reach your desired temperatures.
- Once it reaches 300 degrees F remove from burner immediately and pour into silicone molds. We used the one pictured below.
- Allow to "set" or "cool" in silicone pan for 1-2 hours. You may need to go longer if you are experiencing high humidity in your area. Coat with powdered sugar to keep them from sticking together. Strain away excess sugar and keep in an airtight container up to about 2 weeks. After about one and a half weeks you may notice the honey beginning to crystallize. Start using them in your tea after that.
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