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Apple Rooibos Throat Lozenges

  • Author: Beard and Bonnet
  • Yield: approx 2 dozen 1x

Description

Save the extra tea concentrate covered in an airtight container in the fridge for up to a week or you can freeze the concentrate in ice cube molds and defrost before your next batch of throat lozenges.


Scale

Ingredients

Tea concentrate

  • 1/3 cup Stash Rooibos Throat Relief Tea
  • 1/2 cup fresh apple, unpeeled and roughly chopped
  • 1/2 cup peeled, chopped fresh ginger
  • 4 cups boiling water

For the lozenges

  • 1 cup Rooibos tea concentrate
  • 1 cup granulated sugar
  • 1/2 cup honey

Instructions

To make the tea concentrate

  1. Combine the loose leaf Stash Rooibos Throat Relief Tea, chopped apple and ginger in a nut milk bag if using or directly into a small saucepan. Cover with 4 cups boiling water and let steep for 10 minutes. Strain well by either removing the nut milk bag from the tea and squeezing out any excess liquid or straining the tea through a fine mesh strainer lined with cheesecloth.

To make the lozenges

  1. Gather all of the ingredients you will need and the equipment. Place the candy molds on a baking sheet. If using silicone you will not need to grease the molds, but if you are using hard candy molds you may need to spray them very lightly with coconut oil then blot up any excess oil that pools in the wells where the hot sugar syrup will be poured. (The directions for the mold you are using will instruct you how to prepare the molds correctly.)
  2. In a large, heavy-bottomed pot over medium- high heat combine the Rooibos Throat Relief tea concentrate, sugar, and honey. Clip a candy thermometer to the side of the pot and stir the mixture until the sugar is completely dissolved. Bring the sugar syrup to a boil, stirring frequently. When you stir be sure to gently scrape up the entire surface of the bottom of the pan but be careful to avoid the sides of the pot where sugar crystals are forming. (The crystals from the side of the pot if reincorporated into the sugar mixture could make your final product brittle.) Keep a close eye on the thermometer and when the mixture reaches 250°F begin to stir constantly until the mixture reaches the hard crack stage ( 302°F).
  3. Carefully transfer the hot sugar syrup to a pyrex measuring cup with a pour spout. Then carefully, but quickly pour the syrup into the prepared molds. Before the mixture begins to harden gently use your silicone spatula to coax the sugar syrup that has pooled on top down into the molds and smooth the top, removing any excess syrup. Allow to harden for 3-4 hours or overnight.
  4. If making popsicles you will need to place the popsicle sticks into the molds before the mixture hardens. If making lozenges you will notice that each individual indentation in the molds that I suggest using makes 1/2 of 1 regular sized lozenge. Simply place that flat side of two halves together and they will fuse themselves together immediately.
  5. Store in a single layer on wax paper in an air-tight container. These lozenges will keep for up to a few months, but because of the honey they may soften over time. They are still perfectly fine to eat after they have softened.