Honey Lollipops

It’s that time of year again.  You know, when germs take up residence and can be heard laughing as they pass from family member to family member.  We have several tried and true natural remedies to help us feel better, faster. I thought I’d share some of them with you over the next few weeks.

First up- honey lollipops.  These are super fantastic for sore throats and coughs.  I swear it works better than anything you can find over the counter. Emme happens to love honey in every and all forms.  I thought I’d make it more fun by turning it into lollipops. Since plain yellow can be quite boring, I whipped up some all natural food coloring with veggies growing in my garden- beets for red, carrots for orange, and spinach for green.  I simply ran them through my juicer and added the color once the honey was ready.  I was going to make blue and purple by boiling cabbage, but I ran out of time.  Next batch will surely contain both of those colors. Let’s get started.

theveganfarmer.com honeypopsWhat You’ll Need-

1 C honey

pinch of cinnamon

food coloring of your choice- optional

candy thermometer

lollipop sticks

wax or parchment paper

Lay the lollipop sticks on parchment paper. Heat the honey to 300 degrees (hard crack stage).  If you don’t have a candy thermometer, simply add a drop of boiling honey to cold water.  It’s ready once it hardens and forms a ball. Next, I quickly divided the honey into three bowls and added the food coloring.Lastly, I used a teaspoon and slowly poured the honey over the sticks.

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It wasn’t until I was nearly out of sticks that I perfected the circle.  So I made cough drops.

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Let them harden for about an hour then individually wrap in cello or wax paper to keep them from sticking together.  Store in a dry place.  They should last a couple weeks.

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This is her can’t you see this one is almost gone, why do you not have another ready for me face.

Do you use home remedies? If so, which work best for you?

 

 

 

 

***Please do not give honey to infants under 12 months.

 

Beet Sorbet

DSC03661And the beet goes on!  Sorry.  I had to.

There’s still no shortage of beets around here.  In my quest to get crafty with them, I’ve discovered beet sorbet.  Oh, yeah.  So good.  This is the highlight of my summer and will surely be yours too.

What You’ll Need

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5-6 baby beets

1 rounded C sugar

1/2 C water

3/4 TBSP lemon juice

dash of cinnamon

Put the beets in a saucepan and cover with water. Bring them to a boil, then reduce to a simmer uncovered until they’re done. This should take 25-30 minutes or until a fork slides out easily. If necessary, add a little more water to keep the beets partially submerged. Once they’re done, pour the beets and cooking water in a blender and puree. Pour the pureed beets into a bowl and chill in the fridge about 45 minutes. Meanwhile, make the simple syrup by combining the water and sugar in a saucepan and bringing to a boil.  Once the sugar is dissolved, remove from heat, pour into a bowl and chill in the fridge 45 minutes.  In a bowl, whisk together the beet puree, simple syrup, lemon juice, and cinnamon.  Pour the mixture into an ice cream maker and process per manufacturers instructions.  Pour the sorbet into a bowl, cover and freeze until firm.  Enjoy!

Beet Lemonade

IMG_8503I love beets.  I especially love their color.  As I’m the only one here who does, and there are roughly 100 beet plants growing in my garden, I need to find creative ways to use them.  What’s more refreshing on a hot summer’s day than lemonade? Beet lemonade! Isn’t it beautiful?

The idea didn’t come to me until I’d already made a batch of plain lemonade.  My lemonade recipe is fairly standard and simple-  I squeezed enough lemons (roughly 6) to make 1 cup lemon juice. I combined a cup of water and a cup of sugar to a small pot and heated until the sugar dissolved to make a simple syrup.  I added the syrup, lemon juice and about 5 cups of water to a glass jar and chilled.  I then washed, peeled and grated a small beet. I’m guessing it made about 1/4 cup.

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I poured the lemonade and grated beet into my super mixer and blended for 20 seconds or so.  This didn’t completely pulverize the beet, but it was fine enough I didn’t mind it.  Next time I’ll run it all through a fine mesh strainer to remove any bits.

It was just enough beet to make a beautiful color and taste.  I didn’t want the beet to overpower the lemon.  It’s even toddler approved.  As was the chocolate she ate just before having a sip.

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Enjoy!