Recipes From New York Witch Festival  Workshop 
with Sharon Cyboron
Printable Page Available Here

Ginger Lemon Balm Syrup

4 Cups Water

2 Cups Coined Ginger (Fresh)

2 Cups Honey

1 Tablespoon Lemon Zest

3 Tablespoons Lemon Balm (chopped)

2 Tablespoons Lemon Juice

1 ½ Teaspoons Vanilla Extract


Boil the water, ginger, honey, zest, lemon balm and juice for 8 minutes. Remove from the heat and strain herbs. Add Vanilla extract. Let cool and Bottle. Keep Refrigerated

Elderberry Syrup

1 Cup Elderberries, dried

4 Cups Water

4 Coins, ¼ inches thick of Fresh Ginger

2 Cinnamon Sticks

4 Whole Cloves

1 Cup Honey


Combine all ingredients and bring to a boil. Reduce to a simmer for 30 to 40 minutes. Strain out the Herbs and place the syrup in a bottle. Let cool. Standard dose is 1/2 tsp to 1 tsp for kids and 1/2 Tbsp to 1 Tbsp for adults. Keep Refrigerated.

To use the syrups top ice cream, create a soda with 1 TBS and I cup seltzer water, use on pancakes or sweeten tea or coffee
This video is a little grainy and shaky but the information on Elderberries is good.

Astragalus Rice

1 ½ oz astragalus root slices

4 Cups Water

2 Cups Brown Rice


Combine the Astragalus and water. Bring to a boil and then reduce to a simmer for 30 minutes to 2 hours. Remove the Astragalus. Add enough water to have 4 cups of water. Bring to a boil and add the rice. Reduce to a simmer and cover for the 45-50 minutes. Cover off the heat for 10-15 minutes. If the water is all gone, add more and then set off the heat, covered for 10-15 minutes.

Astragalus Stock

3 Cups stock

1 oz Astragalus Root

1 bulb Garlic

3 Coins fresh Ginger

1 Teaspoons Turmeric (optional)

Salt and Pepper

Combine all ingredients. Bring to a boil then reduce to a simmer. Cook for 30 minutes to 2 hours. Use for soups, sauces or to drink. Freezes well.

Bonus Recipe Honey Butter


When I was in College I had a wonderful time in the SCA (Society of Creative Anachronism), a society dedicated to history of the medieval time period.
One of the best and simplest medieval recipes I came away with was Honey Butter. 

1 Stick of Butter (1/2 Cup), room temperature

1-2 Tablespoons Honey

That’s it.  Leave butter out, covered, over night and then mix together with the honey the next day.  I dip the spoon into the honey and twirl until it stops dripping and add the honey.  Sweeten to taste.

Add about 1 Tablespoon fresh Herbs like Rosemary, Basil, or Mint

Add about 1 Tablespoon Orange Zest

Golden Turmeric Milk

1 Cup or more (up to 10oz) Milk of your choice
1 Teaspoon Turmeric powder
1 Teaspoon or more of Honey
Black pepper


Microwave:  Place turmeric and milk in a microwave safe mug and Microwave for 90 seconds or heat the milk first and put the turmeric in when in comes out either loose or in a tea bag.  Sprinkle Black Pepper on top.

Stove Top: Place turmeric and milk on the stove in a saucepan and simmer until the milk is warm.  Do not boil.  Pour into desired mug.  Sprinkle Black Pepper on top.

Sweeten to taste.  The bottom of the cup may have the sediment of the turmeric on the bottom.  You can either strain it out with a very fine mesh or coffee filter before drinking or drink it.


Back to Food Main Page
Ruanas Hand painted Glass Jewelry
Hoods Goblets Mugs
Masks Rag Dolls Compasses
Sculpture  Rag Doll Dresses Teespring  T-shirts
Tiles Candle Holders Magnifying Glassses
Links Page What's Brewing in Your Mug? Green Recipes
Herbal Class Page Mail in Order Form Payment and Shipping
Coloring Book Meet the Artist Festival Page



Contact Us