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Lime-Ginger-Echinacea Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
1 cup sugar
1/4 cup plus 2 tablespoons light corn syrup
1 teaspoon lime oil
1/4 teaspoon ginger oil
1 teaspoon echinacea drops
Gallery
Lime-Ginger-Echinacea Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Lime-Ginger-Echinacea Lozenges
Lime-Ginger-Echinacea Lozenges
Lime-Ginger-Echinacea Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 1 cup sugar
- 1/4 cup plus 2 tablespoons light corn syrup
- 1 teaspoon lime oil
- 1/4 teaspoon ginger oil
- 1 teaspoon echinacea drops
Directions
In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return the mixture to a boil, cover, and cook 2 minutes.
Uncover; continue cooking until a candy thermometer registers 280 degrees, 15 to 18 minutes. Remove pan from heat. Line two baking pans with Silpat mats (French nonstick baking mats). Set pans aside.
Stir in lime oil, ginger oil, and echinacea. Transfer mixture to a 1-cup heatproof liquid measure. Pour approximately 1/2 teaspoon syrup onto a mat, forming a drop. Repeat, spacing drops 1 inch apart. If the mixture becomes too hard to pour, warm in microwave 10 to 15 seconds. Let cool completely. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lime-Ginger-Echinacea Lozenges
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Reviews:
Most Helpful
Most Helpful
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All Reviews for Lime-Ginger-Echinacea Lozenges
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
