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Prepare the fresh ginger root by peeling and finely grating or juicing it. Juice the lemons and set aside the fresh lemon juice.

In a medium saucepan, combine the honey, grated or juiced ginger, fresh lemon juice, ground turmeric, and black pepper.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Continue to cook, stirring frequently, for 15-20 minutes, or until the mixture thickens significantly and reaches a candy-like consistency. It should be dark amber and bubbly.

While the mixture is cooking, prepare your molds. You can use silicone candy molds (such as flower-shaped ones) or create a cornstarch bed. To make a cornstarch bed, spread a thin, even layer of cornstarch on a baking sheet or tray, then use the back of a teaspoon to create small, round indentations.

Carefully spoon the hot, thickened mixture into your prepared silicone molds or cornstarch indentations. Work quickly as the mixture will begin to set as it cools.

Allow the drops to cool completely and solidify at room temperature for at least 1 hour, or place them in the refrigerator for faster setting (about 30 minutes).

Once firm, carefully remove the drops from the silicone molds. If using the cornstarch method, gently brush off any excess cornstarch.

For a child-friendly option, if using the cornstarch method, insert lollipop sticks into the drops while they are still slightly soft, turning them into 'lollipops'.

Wrap each individual cough drop or lollipop in a small square of parchment paper to prevent sticking. Store the wrapped drops in an airtight glass jar at room temperature for up to 2-3 weeks, or in the refrigerator for longer storage.


Prepare the fresh ginger root by peeling and finely grating or juicing it. Juice the lemons and set aside the fresh lemon juice.

In a medium saucepan, combine the honey, grated or juiced ginger, fresh lemon juice, ground turmeric, and black pepper.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Continue to cook, stirring frequently, for 15-20 minutes, or until the mixture thickens significantly and reaches a candy-like consistency. It should be dark amber and bubbly.

While the mixture is cooking, prepare your molds. You can use silicone candy molds (such as flower-shaped ones) or create a cornstarch bed. To make a cornstarch bed, spread a thin, even layer of cornstarch on a baking sheet or tray, then use the back of a teaspoon to create small, round indentations.

Carefully spoon the hot, thickened mixture into your prepared silicone molds or cornstarch indentations. Work quickly as the mixture will begin to set as it cools.

Allow the drops to cool completely and solidify at room temperature for at least 1 hour, or place them in the refrigerator for faster setting (about 30 minutes).

Once firm, carefully remove the drops from the silicone molds. If using the cornstarch method, gently brush off any excess cornstarch.

For a child-friendly option, if using the cornstarch method, insert lollipop sticks into the drops while they are still slightly soft, turning them into 'lollipops'.

Wrap each individual cough drop or lollipop in a small square of parchment paper to prevent sticking. Store the wrapped drops in an airtight glass jar at room temperature for up to 2-3 weeks, or in the refrigerator for longer storage.
