French Linden Honey Lollipops with Lemon, Ginger, and Edible Flowers

LA RECETTE

1. Arrange the lemon zest, ginger, and dried pansies directly into lollipop molds (or onto a sheet of parchment paper for freeform lollipops). Place the lollipop sticks into the molds (for freeform shapes, you will place them after pouring).
2. In a saucepan, combine the sugar, water, and French Linden Honey over medium-high heat. Insert a candy thermometer into the saucepan and heat until the syrup reaches 150°C (300°F – hard crack stage).
3. Remove from heat immediately and wait for the bubbling to stop. Stir gently to homogenize the syrup.
4. Transfer the hot syrup into a heat-resistant jug with a pouring spout for precision.
5. Pour the syrup into the molds or directly over the garnishes on the parchment paper. Rotate the sticks in the molds so they are fully coated in syrup (or insert and twist them into the freeform puddles).
6. Allow the syrup to cool for about 1 hour until fully hardened, then gently unmold or peel off the parchment paper.
7. Store in a dry, cool place to prevent the lollipops from absorbing moisture and becoming sticky.

 Astuce : 

Steep your lollipop in hot water, tea, or a herbal infusion for a few minutes to enjoy all its soothing benefits!