Honey-Lemon Throat Lozenges

Ha-choo – this Kosher Foodie was sick. And while usually people prefer chicken soup, this throat soother is much easier to eat while lying in bed watching TV. Plus, staying in bed all day is b-o-r-i-n-g and you know I like to make candy and would rather be in the kitchen than doing nothing all day.

I got this recipe from Alton’s first Good Eats book. (And yes, I did buy the second one, the Middle Ages, I just haven’t had time to photograph and write up recipe yet! There are way too many things on my Kosher Foodies to do list.)

So, Alton made 200 lozenges. I decided to quarter his recipe, hoping that my throat wouldn’t hurt long enough to need all of them! Turns out, I wish I did make that many. They were so delicious! Honey and lemon, what a great combination! I kept eating them even after my throat was all healed. I used really good quality honey that my parents brought home from Costa Rica. I’m glad I found such a great use for it! You can use whichever type of honey you have around the house.

Ingredients:

  • 4 ounces sugar
  • 3 ounces honey
  • About 2 tablespoons water
  • Zest of one lemon

Instructions:

1. Combine sugar, honey, and water in a very small saucepan. Mix together. Place over high heat until boiling.

2. Cover for 4 minutes.

3. Remove the cover and place a candy thermometer inside. When mixture reaches 295 degrees, remove from heat and let cool for five minutes. Mixture should thicken.

4. Mix in lemon zest.

5. Using a 1/2 teaspoon measure, drop onto parchment or silicone mat lined baking sheet, making sure to leave some space between them, because they’ll spread.

6. Work quickly, because the mixture thickens really quickly.

7. Let cool for 1/2 hour and store in an air-tight container. Separate layers using parchment paper. These will last for about a week at room temperature.

  • rebekah

    you are so crazy! I can’t believe you made your own lozenges! that said they look delicious! if you’re feeling sick you should try ina garten’s recipe for potato leek soup – it was so good it must have healing properties.

    • http://thekosherfoodies.com/ Jessica

      I’ve never made potato leek soup before. I actually only recently started using leeks in my cooking. And homemade lozenges are awesome, i’d take them over luden’s any day!

  • rebekah

    you are so crazy! I can’t believe you made your own lozenges! that said they look delicious! if you’re feeling sick you should try ina garten’s recipe for potato leek soup – it was so good it must have healing properties.

    • Jess

      I’ve never made potato leek soup before. I actually only recently started using leeks in my cooking. And homemade lozenges are awesome, i’d take them over luden’s any day!

  • brynaleh

    This is beyond brilliant! Can’t wait to make these. Any way to make them with no cane sugar? Thanks

    • http://thekosherfoodies.com/ Jessica

      maybe try some brown rice syrup (i know you can’t get it everywhere, but that’s why we love the internet)?

  • Anonymous

    This is beyond brilliant! Can’t wait to make these. Any way to make them with no cane sugar? Thanksn

    • Jessica

      maybe try some brown rice syrup (i know you can’t get it everywhere, but that’s why we love the internet)?

  • sam

    how do i make an order?

    • Jessica

      you can always email us if you want to request us to make/bake/cook something for you!

  • sam

    how do i make an order?

    • Jessica

      you can always email us if you want to request us to make/bake/cook something for you!

  • Worfanddax

    Those look amazing. Is there any reason to not make larger pieces and break it up? That looks a lot fussier with more room for clumsy errors leading to being burned.nnAs a total aside, I’m waiting for a shipment of pareve gelatin to play with. I’ve made honey lemon marshmallows and they tasted JUST like honey lemon hard candy, but fluffy. I can’t wait to try making them for my frum friends! (No, not in my house. I was going to ask the Chabad house if I could use their kitchen and offer to pay them or donate some homemade candy to the house)

  • Worfanddax

    Those look amazing. Is there any reason to not make larger pieces and break it up? That looks a lot fussier with more room for clumsy errors leading to being burned.

    As a total aside, I’m waiting for a shipment of pareve gelatin to play with. I’ve made honey lemon marshmallows and they tasted JUST like honey lemon hard candy, but fluffy. I can’t wait to try making them for my frum friends! (No, not in my house. I was going to ask the Chabad house if I could use their kitchen and offer to pay them or donate some homemade candy to the house)

  • Worfanddax

    I can’t get it to accept a reply to brynaleh down there…nnI recently made honey lemon marshmallows, eliminating the cane sugar and replacing it with more honey. The problem is that honey has more liquid in it, so the final texture may be affected. Additionally, straight honey will have a much stronger flavor.nnSo, my question is this – what about cane sugar are you trying to avoid? If it’s a cane product altogether, if you’re allergic to it, I would suggest trying it with straight honey and leaving out the water. You could also muck about with the flavor and try other granulated sweeteners — maple sugar, for example. If you’re concerned about the bone char, you can get dehydrated cane juice crystals that would probably work. If you’re concerned about refined sugar, you probably need a different recipe altogether. :)

  • Worfanddax

    I can’t get it to accept a reply to brynaleh down there…

    I recently made honey lemon marshmallows, eliminating the cane sugar and replacing it with more honey. The problem is that honey has more liquid in it, so the final texture may be affected. Additionally, straight honey will have a much stronger flavor.

    So, my question is this – what about cane sugar are you trying to avoid? If it’s a cane product altogether, if you’re allergic to it, I would suggest trying it with straight honey and leaving out the water. You could also muck about with the flavor and try other granulated sweeteners — maple sugar, for example. If you’re concerned about the bone char, you can get dehydrated cane juice crystals that would probably work. If you’re concerned about refined sugar, you probably need a different recipe altogether. :)

    • Ember1

      I’m thinking to try it with palm sugar. Still far from perfect, but I’m hoping to eventually find something diabetic friendly that isn’t horribly chemical. And honey and palm sugar are at least a little closer.

  • Devonkennedynz

    hi

    • Jayden44b

      hi dick

  • Devonkennedynz

    hi

    • Jayden44b

      hi dick

  • Devonkennedynz

    jayden

  • Devonkennedynz

    jayden

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  • Abacon

    These are great, minus thefact that they’re rather difficult to get off the paper unless they’re straight out of the fridge. I used lemonjuice instead of the water and lemon zest which I didn’t have around. Thanks for this recipe- it made falling asleep with a scratchy throat a little bit easier!

  • Abacon

    These are great, minus thefact that they’re rather difficult to get off the paper unless they’re straight out of the fridge. I used lemonjuice instead of the water and lemon zest which I didn’t have around. Thanks for this recipe- it made falling asleep with a scratchy throat a little bit easier!

    • jessica matthews

      I’m glad you enjoyed them! 

  • Befuren

    This recipe is brilliant, nice and simple, and a small batch to boot! I don’t have a candy thermometer (it’s on the wish list), so I’m going to try the old drop-in-ice-water method. We aren’t trying to impress anyone, so as long as it stays relatively solid, it should be fine. But I need them finished tonight, since our house is just coming down with a cold after the store’s closed! Thank you so, so much!

  • Slimane Bensassi Nour

    thanks !!

  • Sarah Howard

    You may have already answered this…. but can you store them for longer than a week in any way? I was thinking of making a whole batch but don’t want to be wasteful!

  • Momof2coeds

    So the honey is just to flavor it? Seems like a it would be a waste given all the medicinal properties of honey, but they’re lost once you heat it to such a high temperature. I think I’ll try it with organic brown rice syrup and organic date sugar instead.

    • Terry Swick

      I was thinking the same thing…all of the medicinal properties of the honey would be wasted heating it like this……

  • Kathleen Bolanos

    i just made these but substituted organic coconut sugar, organic raw honey & lemon peel from a lemon off my tree… they are yummy!

  • KKGoddess

    I just made these. So easy and good. I used peppermint instead of lemon. I also used a tiny ice tray to mold them. The perfect size.

    • Terry Swick

      What an AWESOME idea!!!

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  • T

    I’m sure you can also add ginger, right? I want to try this with added ginger to give healing a sore throat an extra boost!

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