Switching things up from the norm of food videos and its posts to something much interesting and educational to everyone in terms of health.

Allow me to paint you a picture.

Can you think of the number of times you or your kids get a soar throat or a cough/Flu  between one month to 6 months? Countless, right? The amount of money you get to spend on different types of medicine or medical check up can be from a small amount to thousands of shillings right? I get it, you might have insurance to cater for such a situation which is very important to have, get it if you don’t have one, but honestly, speaking on behalf of the “kawaida” normal mwananchi who cannot afford insurance or spare a few thousands of shillings what do you think is the best way to help such a person? A home remedy!! You guessed right.  A post like this one will definitely come in handy, allow you to save that coin and succumb to avoid buying a store bought drug and not even be able to pronounce some of the ingredients used.

It’s unfortunate we sometimes might have caused such illnesses onto ourselves, by probably not eating healthy foods to boost our immune system, intake of lots of processed sugar or knowingly “freezing and shining” in a cold or rainy type of weather just to mention a few. What did you expect?

On this post, I’ll get to slightly educate you on how to prep and store a lemon, ginger and honey cough drops. Your patience and accuracy will be tested in this preparation. Its’ not a difficult recipe, neither is it an easy one.

This is the typical “hands on deck home project” so stay tuned.

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Making a “Lemon, ginger and honey soar throat home remedy”- cough drops.

Here is what you’ll need:

Main Ingredients:

  • 3 cups of water
  • 1 cup of honey
  • 4 cups of powdered sugar
  • 1 lemon {Yellow} – sliced
  • 1 ginger root – washed and roughly sliced

Important tools required:

  • A non stick saucepan + lid
  • Candy thermometer
  • wooden spoon
  • Stove
  • A baking tray – 15 x 15 x 10″
  • Measuring cups
  • Fruit scoop
  • Silicon Candy mold – Optional
  • Sieve
  • Wax paper
  • Glass mason jar

Instructions:

Step 1: Boil the slices of ginger and lemon.

Add 2 cups of water + lemon slices + ginger root slices. Cover with a lid and bring it to a boil over medium high heat. Once bubbly and boiling, reduce the heat to low and simmer for 20 – 30 mins.

lemon ginger flavorbring to a boilcover to boil

Step 2: Prep the baking sheet.

Add the powdered sugar onto the pan, try to level the sugar. Take the back of the fruit scoop and try making shallow molds. Set it aside.

homemade candy molds

Step 3: Strain the flavored water.

Using a strainer or sieve, strain the lemon and ginger out, and put the flavored water back to the same saucepan.

strainer

Step 4: Prep the baking tin.

To a baking tin, add your powdered sugar  and try leveling it. Make molds using the back of your molding fruit scoop tool to the sugar. Since my tool has a little hole in the middle, I just used sellotape to cover the hole, so as to make a smooth curved shape.

sugar molds

Step 5: Add the honey + another cup of water

Add in 1 cup of water + 1 cup of honey to the flavored water. Turn the heat up. Once it gets hot, bubbly and foamy, immediately start stirring the mixture continuously.

Honey waterbubbly honey water

Step 6: Check the temperature – 260 to 280 F = hard ball.

DON’T SKIP THIS STEP!! Using a candy thermometer, place it in the saucepan and hold it in an upright position with one hand while stirring with the other. Your PATIENCE will be tested here. This stage will take a while, am talking about hours. If you have a friend to help you here, do just that. Kindly, DO NOT GET YOUR EYES OFF THE SAUCEPAN. Once your thermometer reaches “hard ball”, turn off the heat and let the mix slightly cool or just when the the bubble disappear.

candy thermometerHoney syrupboiling honey syrupsugar syrupSugar syrup

Step 7: Pour the mixture to the molds.

Remember your dealing with a hot sugar mix, it hardens when it cools. WORK QUICKLY. Directly pour the mixture to the icing sugar mold.

cough drops molds

Step 8: Cool for 1 – 1/2 hours

Step 9: Coat with icing sugar and  wrap them individually with wax paper.

coat cough dropscoated cough dropscough drops

Step 10: Storage.

Place the wrapped cough drops in a glass mason jar and store in the refrigerator. Their expiration date is 6 months.

how to store cough drops

Points to consider:

  1. The consistency of the cough drops is similar to a hard caramel candy. Sticky, chewy and slightly bendable.
  2. If not individually wrapped with wax paper, whether they are at room temperature or in the fridge, they will still stick together and separating them with be a pain in the butt.
  3. When wrapped individually, you can either decide to store them at room temp in a glass mason jar or in the fridge.
  4. If you are using a silicon candy mold, SKIP STEP 4, 7, 9 where the icing sugar molds are mentioned and apart from the coating of the icing sugar. {Hope this makes sense}.
  5. When dealing with sugar syrup, PLEASE! PLEASE! don’t be distracted. In a split second, the syrup may harden or burn. If this happens be ready to start from the top.
  6. Don’t try to spoon the sugar syrup – you will FAIL MISERABLY. Remember its’ highly super sticky.
  7. The cooling stage is very important.
  8. They are pretty sticky while in the mouth too – try avoid chewing them.
  9. They are mildly sweet, tangy from both the lemon and ginger flavor and super refreshing while swallowing.
  10. Do not toss the icing sugar. Its’ very much re-usable.

***

If you tackle this remedy and it comes out perfect, Congratulations!! You just made yourself a “homemade Strepsils” and saved some coins. #ShmoneySaved

If you’d like to add more points or have any questions, feel free to share them in the comment section below. Until next time. Much love.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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