How to make a Lozenge

Last night, the members of the Denver Medicinal Plant Society braved the wind and snow and traffic to gather around a table to make herbal lozenges.  It was well worth the trek out into winter wonderland.  Making cough drops and herbal lozenges is another fun skillset to have in the world of medicine making.  It requires just a few ingredients, it's easy, and so versatile.  You could make a ginger lozenge for digestion, turmeric candy to decrease inflammation, or elderberry cough drops to have on hand during the cold and flu season.

Below are the basic steps.  Just know that the recipe can be adapted to your specific needs. 

Ginger Lozenges

Equipment needed:

Non-reactive saucepan

Wooden spoon or spatula

Pyrex measuring cup

Thermometer

Muslin cloth or strainer

Baking Dish (or silicon candy molds)

Ingredients:

1 cups of water

1/2 cup of chopped or grated Ginger

1 cup of sugar

3/4  cup of honey

Coconut oil

1. Place about 1 tablespoon of coconut oil at the bottom of a baking dish, spread around to coat.  This will prevent the melted mixture from sticking to the surface.

2. In a sauce pan, combine ginger and water, bring to a boil. Reduce by half so 1/2 cup of liquid remains.  For a stronger lozenge, slow this decoction process down.  The longer the herb sits in the water, the strong the lozenge will be. 

3. Strain herb from the liquid.  Make sure to strain out any residual liquid from the herb

4.  In a medium saucepan, combine tea and sugar. Turn stovetop setting to medium high heat and stir to dissolve the sugar.

5.  Cover heat to exactly 300F for a hard candy (280F for slightly soft candy).  Stir frequently to prevent sugar from burning.  To check the consistency of the mixture, place a drop of mixture in cold water and squeeze between your fingers to test

6.  Pour the heated mixture into the baking dish to begin the cooling process.  If you own silicon candy molds, now is the time to use them!

7.  Once the candy cools, begin slicing the mixture with a knife into desired shapes and sizes.

8.  To prevent the candy from sticking together, roll them in cornstarch or powdered sugar.  Store in an air tight container.