Homemade Medicine Made Simple: Sweet Lemon Honey & Thyme Cough Syrup Recipe

By foodiva

Ingredients

• a handful of fresh thyme sprigs(or buy organic, dry leaves here)
• 1 pint of water (2 cups)
• 1/2 cup honey (raw is best, but regular will do)
• 1/2 lemon chopped

Details

Servings 1
Adapted from reformationacres.com

Preparation

Step 1

Sweet Lemon Honey & Thyme Cough Syrup is a wonderful, homemade cough syrup recipe that will help you or your kids stop coughing the next time you come down with a cold. What I love the best about this remedy is that I can make it quickly with a handful of simple ingredients found in my pantry or backyard!

The rest of the sick ones have a dry cough with this cold. It’s pitiable when they get on a jag during the nighttime in particular. So I’ve made them a little cough syrup with a few ingredients I have lying around. It’s the least I could do and it’s so simple that it feels like just as much work to write it on my to-do list and check it off when I’m done as it does to actually make the syrup!

A couple winters ago when we were sick, myself included, we thoroughly enjoyed a homemade honey lemon cough & sore throat syrup. This year however, I’ve given it a power boost by mixing in an infusion (tea) made from fresh thyme leaves. Fresh

thyme leaves, I might add. (Sorry. Super excited I was actually able to grow some thyme this year. AND that my chickens didn’t kill two of the plants in their dust bathing this summer.)

Thyme works to calm the muscles spasms of coughing making it a wonderful addition to any cough syrup and the lemon & honey are ever so soothing to the raw, sore throat! I don’t normally  keep ginger root, though I should, which is a shame because it would make a fine addition to this syrup working to help with either the congestion or the upset stomach from the drainage that accompanies a cold.

Place the lemon in the pint jar and cover with the honey. The honey will macerate the lemons and draw out liquids which taste so delicious!

Bring the water to a gentle simmer and reduce it to half, about a cup of tea.

When the tea is reduced and cooled a bit, strain the sprigs & leaves, add it into the pint jar and stir it well.

Give it a shake and use a spoonful as needed.

Just one clarification…how long does it take for the syrup to be ready to consume once we mix the yea with the honey and lemons….do u mean the syrup lasts one month or that it gets ready in a month

I’m so sorry I missed this! I hope you’re feeling much better by now! For anyone else reading: The syrup will be ready to use in a few hours. As you stir you’ll feel the honey is much thinner/waterier from the lemon juice. The syrup will keep then in the fridge for a month. Hope that clarifies!

If you did choose to add ginger to this, how much would you recommend? How about some garlic for it’s antiviral properties?