Honey & Orange Blossom Lollipop
Updated: Jan 7
PREPARATION : 25 minutes | YIELD : 6 to 10 lollipops ( depending on the mold used )
2 sachets (6 g loose tea) of FloralTea's Orange Blossom herbal tea
400 ml water
250 ml white sugar
50 ml honey from Quebec
Infuse the herbal tea in boiling water for 10 minutes. Remove the sachets.
Combine the infusion and all other ingredients in a saucepan. Install a thermometer and bring to a boil.
Meanwhile, place the lollipop sticks in the molds or directly on a non-stick baking sheet. If you opt for the mold, spray it with anti-adhesive coating.
Remove the preparation from the heat as soon as the temperature reaches 155 °C.
Fill the lollipop molds or pour the mixture directly onto the sticks you have placed on the nonstick baking sheet.
(optional) Delicately place pieces of the herbal tea blend on the lollipops to make an edible flowery decoration.
Cool completely before handling. For better conservation, keep in the fridge between 2 sheets of waxed paper. Savor quickly, without moderation and without remorse.
WARNING: Be careful, the sugar becomes extremely hot when it is liquid. Handle with care and out of the reach of children.
To purchase FloralTea's Orange Blossom herbal tea, click HERE.
« October is definitely my favorite month. The colors in the trees, the cozy and comfortable clothes, the tastings of hot drinks while well wrapped in a blanket !
All these little pleasures being due to the change of temperature, the problem is that they are more often than not accompanied by sore throat. To fully savor the fall and its warm palette of orange colors, I propose you a comforting lollipop made with honey and orange blossom herbal tea. Simple to prepare, delicious and effective to soothe the symptoms of cold that settles quietly.
A homemade lollipop of real orange taste, colorful, natural and with multiple benefits. What's better to share with kids and grown-ups for Halloween ? »
Long live Autumn with FloralTea !
Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchen alongside great Chefs from several restaurants in Montreal, she pursues her training with passion as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry. The vast wooded areas of this region give her a new inspiration: cooking with edible flowers. Her creative nature, her curiosity and her child's heart do the rest! After a long walk in the woods and a responsible harvest of wild plants, the magic takes place in the kitchen of this culinary artist who likes to transform her harvests of the moment into gastronomic works of art, for the greatest pleasure of her guests. The unique, natural and local creations of SakuraCake are her signature.