Anise Hyssop Sauce Recipes
ANISE-HYSSOP LOZENGES
Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 6 dozen
Number Of Ingredients 4
Steps:
- In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return mixture to a boil, cover, and cook 2 minutes.
- Uncover, and continue cooking until medium amber in color, about 18 minutes. Remove pan from heat. Line a baking pan with a Silpat (a French nonstick baking mat). Set baking pan aside.
- Stir in anise and hyssop oils. Pour three 12-inch-long strands onto the baking mat. Allow strands to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes.
- Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces. If the cylinders harden during forming process, return to pan, and transfer to a 350 degrees oven for about 1 1/2 minutes. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.
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- Simply Eat. The flowers are edible with a lighter anise flavor than the leaves and make for a tasty and beautiful garnish or addition to a salad. Truly beautiful for tea parties.
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