It seems that more people are converting to more natural at home remedies every day. Believe it or not, they aren’t too difficult to make. If you enjoy doing fun little projects then you are in luck, and may want to think about adding this little syrup recipe to your repertoire.
Once you have been able to learn how to make a great medicinal tea, you’re really just two quick steps away from making some pretty incredible healing medicinal syrup. All you have to do now is pretty much keep cooking down the tea to the concentrate it and add in a little bit of sweetener, and yea I know it makes it a little bit sweeter, but it also helps to preserve your syrup.
How to make your own medicinal syrup
Elderly people along with children seem to prefer medicinal syrups, as both age groups tend to be more inclined to down their medicine if it tastes sweet. We all know that little ditty that has been sung which goes a little something like this, “a spoonful of sugar helps the medicine go down”.
- Syrups generally begin with a highly concentrated decoction. First off you will want to combine a herb or even herb blend with water in a pot, making sure to use about 2 ounces of herb per quart of water you use. Set you pot on a low heat, and then allow the liquid to simmer down to about half the original volume.
- Now you can strain your herbs from the liquid. Measure out the volume of the liquid, and then pour it back into the pot.
- Make sure though that for each pint of liquid, add about 1 cup of honey or another sweetener, such as vegetable glycerin, brown sugar, or maple syrup. Most other recipes typically call for 2 cups of sweetener (wow that’s a 1:1 ratio of sweetener to liquid), but for our recipe, we will use just enough for the taste. (Additional info: the extra sugar back in the day, helped to preserve the syrup, before refrigerators)
- It’s now time to warm the mixture over a pretty low heat, making sure to stir very well. Typically recipes like this call for cooking the sweetener and tea for about 20-30 minutes over a high heat to help thicken the syrup. This method tends to make a thicker syrup, but you will cook out the living enzymes out of your honey, so instead what I would do is is to warm the mixture just enough for the honey to combine with the liquid. (Which would not be over 110 degrees, a little lower is better.)
- Now you are ready to remove your syrup from the heat. At this point, if you like, you can add in any fruit concentrate for added flavor, or even a few drops of essential oils such as spearmint or peppermint. You could also add in a small amount of brandy to help with preserving your syrup even further.
- Finally, you are ready to pour your syrup into bottles. Make sure to store in the refrigerator, where it can last for several weeks.
Deciding to make your own medicinal syrup can really make for a fun time. Have you come across another medicinal syrup recipe that has worked for you? If so we would love to hear all about them in the comments below.
Sources-Rosemary Gladstar’s Medicinal Herbs, 2012, P. 32-33