“Tis the season for raspy voices and persistent coughs. Sore throats, flus, and colds are everywhere, and while many remedies promise quick relief, I prefer to limit medications where possible. Homemade solutions can be gentler and, to be honest, I enjoy making them myself — and my family often prefers the homemade version.

These lemongrass and ginger cough drops are herbal, bright with citrus notes, and subtly sweet from honey. They soothe the throat without being cloyingly sweet. My family jokingly calls them “throat candy,” and whenever I make a batch they all suddenly seem to need one!

These are essentially hard candy made with a strong herbal infusion, so a few technique tips help ensure success. Below you’ll find clear cook’s notes to avoid sticky, burnt, or crystallized results, plus practical tips for molds and storage. If your syrup does become a sticky mess, don’t worry — stir it into tea and all is not lost.

Cook’s Notes

• The base for these cough drops is a very strong lemongrass and ginger tea that would be too intense to drink straight. You can use dried lemongrass or fresh, but use fresh ginger for a stronger flavor and greater soothing power.
• Use a calibrated candy thermometer. Reaching the precise final temperature (302°F) is crucial: a few degrees too low produces sticky lozenges that cling to teeth; a few degrees too high can burn the syrup. A simple thermometer that works for candy and frying is all you need.
• Check thermometer calibration by placing it in a rolling boil of water — it should read 212°F. If not, note the difference and adjust your target accordingly. For example, if it reads 199°F at boiling, reduce the target by 13 degrees (so 302°F becomes 289°F on that thermometer).
• Silicone molds in small shapes work well; two small molds are perfect for a single batch. If you don’t have molds, pack a shallow pan with confectioners’ sugar and press small indentations with a teaspoon measure. Pour the hot syrup over the sugared pan so it fills the indentations and forms lozenges.
• Choose a roomy, heavy-bottomed pot (3–4 quart) for boiling the mixture. The sugar mixture expands as it boils, and an even heat distribution helps prevent scorching.
• Use a heat-safe silicone spatula for stirring. It scrapes the bottom well without conducting heat, helping avoid hot spots and burned sugar.
• Boiling to the proper temperature takes time, and once the mixture hits the final range it finishes quickly. Have your molds or sugared pan ready before you begin boiling.
• When stirring, scrape the bottom thoroughly but avoid scraping the sides, where sugar crystals can form. Reincorporating those crystals can cause premature crystallization and a grainy final texture.
• For safer, more accurate pouring, transfer the hot syrup to a glass measuring cup with a spout before filling molds or the sugared pan.
• Use your silicone spatula to guide syrup into small mold cavities for even filling. This reduces waste and helps form neat lozenges.
• Let the lozenges cool and firm up uncovered for several hours or overnight before unmolding. You can leave them plain or toss them lightly with confectioners’ sugar to help keep them separate. Store finished cough drops in a single layer in an airtight container at room temperature; if stacking, place parchment or wax paper between layers to prevent sticking.

There’s some fuss involved, but the results are worth it: a soothing, homemade remedy with bright lemongrass and warming ginger. Ready to try making your own lemongrass + ginger cough drops?

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Homemade Cough Drops {lemongrass + ginger}

Rebecca Lindamood

Prep Time
5 mins

Cook Time
30 mins

Total Time
35 mins

Ginger has long been used for its soothing properties. Combined with fresh lemongrass, these lozenges are flavorful and effective for easing throat irritation.

Ingredients

To make the lemongrass + ginger tea:

• 1/2 cup dried or fresh lemongrass. If using fresh, smash it with a meat tenderizer to release the juices before adding to the water.
• 3/4 cup chopped fresh ginger root, smashed to release juices.
• Enough water to just cover the ingredients in the pan.

Additional ingredients for the cough drops:

• 1 cup of the lemongrass + ginger tea
• 1 cup granulated sugar
• 1/2 cup honey

Instructions

To make the lemongrass + ginger tea:

• Add lemongrass and ginger to a pan with a tight-fitting lid. Add water just to cover and bring to a boil. Place the lid on the pan, remove from heat, and steep for 10 minutes. Strain well and measure 1 cup of the tea (reserve extra for later batches if desired).

To make the cough drops:

• Arrange your molds (or a sugared pan) on a rimmed, heat-proof baking sheet.
• Combine 1 cup of the lemongrass + ginger tea, sugar, and honey in a large, heavy-bottomed pot over medium-high heat. Stir until the sugar dissolves, clip in a candy thermometer, and bring to a boil, stirring occasionally but avoiding the sides of the pot. When the mixture reaches about 250°F, begin stirring almost constantly, scraping the bottom (but not the sides). When it reaches 302°F, carefully pour the syrup into silicone molds or the confectioners’ sugar indentations. Let cool and firm several hours or overnight before unmolding. Toss with confectioners’ sugar if desired and store in a single layer in an airtight container at room temperature.

Nutrition

Calories: 25kcal
Carbohydrates: 6g
Potassium: 11mg
Sugar: 6g
Vitamin C: 0.1mg
Calcium: 1mg
Iron: 0.1mg

Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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