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Honeysuckle and Jasmine Jelly for Sore Throats
Recipe courtesy James Wong
- Total Time:
- 28 hr 10 min
- Prep:
- 5 min |
- Inactive Prep:
- 28 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 3 servings
Ingredients
- 1 1/3 ounces/40 g fresh honeysuckle (Lonicera japonica) flowers or 2/3 ounce/20 g dried
- 1/3 ounce/10 g fresh jasmine (Jasminum grandiflorum) flowers or 1/8 ounce/5 g dried
- 1 teaspoon green tea leaves
- 4 tablespoons orange blossom honey
- 1 sachet powdered gelatin
- Juice 1/2 lime
Directions
Wash the honeysuckle and jasmine flowers. Heat 2 1/8 cups water until hot (about the temperature of a hot bath), but do not allow it to boil. Pour into a jug with the tea leaves and flowers. Cover and let stand. Once cooled, place in the refrigerator for 24 hours.
Strain the liquid into a pan, discarding the tea leaves and flowers. Heat the liquid gently until just below boiling point. Take off the heat, whisk in the honey, gelatin and lime juice. Pour into small tumblers or bowls, then cool and refrigerate until set like a loose jelly.
Serve in tumblers or small bowls with jasmine and honeysuckle flowers for decoration. Eat the jelly 2 to 3 times a day, or as required.
Refrigerate and use within 2 days.
NotesThe content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.