My recipe is based on this one:
However, I found it didn’t quite work for me so I adjusted it to this:
Mix 2-4 large dates, a good tablespoon or so of honey and cover with a good red wine.
Let steep for a week in a cool air tight environment. Stir every now and then to make sure the dates are well covered. After a week mixture the dry ingrediants to the following proportions:
2 portions ground frankincense
2 portions ground myrrh
1 portion ground mastic
1 portion dried mint leaves
1 portion dried & ground juniper berries
1 portion ground cinnamon
Grind all together and mix well.
Now comes the very messy part! 
First heat up the date, honey and wine mixture in a small pan and reduce by half. Make sure you don’t burn it, it needs to be really gloopy and sticky. Let it cool enough so you can handle it with your fingers without getting burnt.
In a clean bowl add some of the wet and dry mixture together a bit at a time. Note the dry mix will be absorbed into the wet very quickly. Add a bit of wet if its too dry and the dry if too wet. The consistency you are after is tackiness. It needs to be damp and sticky but not leave too much on your hands if you touch it - think bread dough.
Layout some grease proof paper (very important as you will find out).
Take a teaspoon of the mixture and drop onto the paper and hand roll into a ball. I’ve found a small finger nail ball will burn for around 15min, and a thumb sized can burn for 30min.
Roll the lot out and leave to dry for a day or so. Then place in air tight boxes with layered paper so they dont stick together. Mine have lasted months like this.
To use just place a ball on a lit charcoal disk (or you can stick to the inside of a fire pit as its sticky enough). The honey, date and wine suspension part seems to act as a preservative, and seeing the whole not are natural food items the smell and taste while making it is absolutely divine. Just watch for mould in storage as the article says, though I’ve not had any on mine at all.
Any questions just ask.
K
