[轉貼] BBC Two
10-15 fresh elderflower heads
12 eucalyptus leaves
2 tbsp linseed
3 tsp dried elderberries
1 cup Gum Arabic
2 cups icing Sugar
4 cups hot water
- 1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It’s ready when the pure watery liquid starts to have a similar consistency to egg white.
- 2. Whilst it’s infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can – this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
- 3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
- 4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
- 5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn’t stick to your finger it’s ready, but do be careful as it could be hot.
- 6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it’s hard it’s just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.