If you are pregnant, odds are you’ve heard of the popular “Preggie Pops“. These anti-nausea lollipops are said to help with that ever so lovely pregnancy symptom called morning sickness. Although if you are pregnant, my guess is that you know that the term “morning sickness” is quite ridiculous as there also seems to be afternoon sickness, evening sickness, and as I discovered this time around (yep, that’s right… I’m pregnant with #5!) there is even 2am sickness.

No matter when you have to deal with morning sickness, it’s nice to know that something as simple as a lollipop can take the edge off of things and help you keep down those few crackers you were able to eat. However, not everyone wants to buy a ton of pre-made lollipops and depending on the brand or variety you are likely to have pops with sugar, corn syrup, or other ingredients that you might like to avoid.

Being the frugal person that I am, I’ve adapted my cough drop lollipop recipe into anti-nausea lollipops! These babies cost only pennies and have a few wonderful ingredients that help keep the nausea at bay.

Ginger – Ginger is a long time anti-nausea favorite due to the fact that it can help neutralize stomach acid and relax the stomach muscles, thus calming down that nausea.

Mint – This all-time favorite flavor helps with morning sickness with it’s lovely fresh scent and tummy soothing properties.

Apple Cider Vinegar – I know this one sounds crazy but hear me out. Apple Cider Vinegar has long been used to help nausea… so long as you could handle drinking it that is. I thought about drinking ACV during morning sickness but just couldn’t bring myself to do it. However, when added to these lollipops it’s easy to take and ACV has the added bonus of lowering blood sugar so it can help balance out any spike that the honey might give you.

Ginger Mint Anti-Nausea Lollipops

Ginger Mint Anti-Nausea Lollipops

1/4 cup mint leaves
1/2 cup honey


Directions:
In a blender or food processor, place apple cider vinegar and mint. Blend for a few minutes until mint is finely chopped.
Pour the mint vinegar mixture into a small sauce pan. Add in the honey and ginger and cook over low heat. Stir continuously and bring honey to a boil. Cook until it has reached a temperature of 300 degrees.
Place a drop or two of honey into a cup of ice water. If the honey turns and stays hard (like hard candy) then you are all set. (Note: if you do not have a candy thermometer, you can just occasionally test until you reach this stage.)

Pour into lollipop molds if you have them. Don’t forget the sticks! If you do not have molds, lay lollipop sticks on a greased non-stick surface such as a silicone mat or parchment paper. Carefully pour honey over each stick thus creating a free form lollipop.

Let lollipops cool at room temperature until hard.

I find it best to store these lollipops in the freezer in a mason jar. Odd, I know but it removes the issue of the lollipops becoming sticky. Alternatively, you could also wrap them in wax paper and store at room temperature.
Makes about 6 lollipops

 

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