Homemade Honey Herbal Cough Syrup
Try this Homemade Honey Herbal Cough Syrup recipe, or contribute your own.
Try this Homemade Honey Herbal Cough Syrup recipe, or contribute your own.
- 33 grams fresh ginger root (about 4-inch piece no need to peel)
- 1/4 cup (7 grams) dried chamomile flowers
- 1/4 cup (8 grams) dried marshmallow root
- 1 tablespoon (7 grams) cinnamon
- 3 apple cores
- 5 sprigs of thyme fresh or dried
- 5 sage leaves preferable fresh
- handful of lemongrass
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (320 grams) honey
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a medium pot, combine 3 cups (720ml) water with the ginger, chamomile, marshmallow root, cinnamon, apple cores, thyme, sage, and lemongrass. Bring to a boil. Reduce to a vigorous simmer, and cook until reduced to ¾ cup.
- Pour the hot herbal water through a fine mesh sieve, and discard the strained out bits, preferably into compost if you keep one.
- Stir in the honey and lemon juice to the warm herbal water. If you let it cool to long, you can warm it with the honey and lemon juice in a small pot just enough to help the honey mix in. Do not let it come to a boil or the syrup will taste bitter.
- Transfer the syrup to bottles, and store in the fridge for up to 2 months. Shake well before using.
The Role of Ginger Root
Fresh ginger root anchors this infusion with potent gingerols that extract efficiently during a vigorous boil. Unpeeled ginger works well because the skins carry clean aromatic compounds, provided the root is scrubbed thoroughly. Leave the ginger unpeeled to save prep time without sacrificing flavor.Storage and Freezing Mechanics
Properly bottled syrup lasts up to two months in the refrigerator when kept at or below 40 degrees Fahrenheit. Freezing is generally discouraged because the high sugar content prevents solid freezing while honey can separate from the water phase upon thawing. Maintain the liquid state in cold storage rather than moving containers to the freezer.Fresh Versus Preserved Botanicals
Fresh herbs introduce higher moisture content and brighter aromatic top notes than dried counterparts. Dried herbs like chamomile and marshmallow root require tighter packing to yield equivalent flavor strength. When substituting dried sage for fresh sage leaves, use one third of the specified volume to avoid excessive bitterness.
