Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 95 kcal | 27 kcal |
| Protein | 0.1 g | 0 g |
| Fat | 0 g | 0 g |
| saturated | 0 g | 0 g |
| Carbohydrate | 25.4 g | 7.2 g |
| sugars | 25.3 g | 7.2 g |
| Fibre | 0.2 g | 0.1 g |
| Sodium | 1 mg | 0 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 650 g elder flowers
- 7 1/2 cups horehound
- 30 cups boiling water
- 15 cups honey
- 30 cups slippery powdered elm bark
Instructions
- Combine elder flowers and horehound in a bowl. Pour in boiling water and stir to moisten buds and leaves, then cover. Set aside to settle and steep fully for 8 hours.
- Drain the tea liquid into a container, pressing the herbs to get as much liquid as possible. If necessary, add some water to make it up to 1/2 cup.
- In a saucepan, combine the herb tea with honey and heat on low heat, whisking until honey is melted and incorporated.
- Place the slippery elm in large bowl, add the honey-herb mixture and mix with your hands until you have a smooth, slightly crumbly dough. Add extra slippery elm if needed.
- Sprinkle slippery elm powder on the work surface then roll out the dough to about 13 mm thick.
- Use a small round cutter or bottle cap to cut out bite size pieces of the dough.
- Place on a dehydrator tray and dehydrate lozenges at 66 °C for 5 hours until totally dry.
- Store dried lozenges in an air-tight container.
