I always hated cough syrups as they made me sleepy! Over-the-counter cough syrups do work but slowly and are not natural; here I mean they contain synthetic ingredients, and if you are a natural-buddy you certainly would like a natural alternative to it! Homemade cough syrups are all natural, work immediately and do not induce sleep!
Here are some cough syrup recipes you could easily make:
RECIPE 1 – OLIVE OIL COUGH SYRUP:
You will need ¾ cup raw organic honey, ¼ cup extra virgin olive oil, ½ cup grated ginger and 4 spoons organic apple cider vinegar or lemon.
Method: Combine ginger and honey and let it sit for 9 hours. Now add olive oil and lemon juice to the mixture and strain. For longer-term storage, place in the fridge. It should be good for 4-6 weeks.
RECIPE 2 – GLYCERIN COUGH SYRUP:
You need ¼ cup food-grade glycerine, ¼ cup honey and ¼ cup lemon juice.
Method: Combine all the ingredients in a jar and give it a good whisk. Store it in a dry air-tight container. Take 1 teaspoon of this cough syrup every few hours.
RECIPE 3 – ONION COUGH SYRUP:
You will need 1 red onion, roughly a cup of organic raw honey and a jar or something similar with a tight fitting lid that will comfortably but snugly hold your onion.
Method: homemade onion syrup recipe >>
RECIPE 4 – HONEY COUGH SYRUP:
- 1½ tablespoons – Zest of 2 lemons
- ¼ cup – peeled, sliced ginger , or ½ teaspoon of ground ginger
- 1 cup – water
- 1 cup – honey
- ½ cup – lemon juice
Method: In a small saucepan, combine lemon zest, sliced ginger and 1 cup of water. Bring mixture to a boil, simmer for 5 minutes, then strain through. Pour in 1 cup of honey in a saucepan and warm the honey on low heat, but do not allow it to boil. Add the strained lemon ginger water and the lemon juice. Stir the mixture until it combines to form a thick syrup. Pour into a clean jar with a lid. Note: This can be refrigerated for up to 2 months.
RECIPE 5 – GINGER COUGH SYRUP:
You need 1 quart of filtered water, ¼ cup ginger root, ¼ cup chamomile flowers, ¼ cup marshmallow root, 1 tablespoon cinnamon, ¼ cup lemon juice and 1 cup honey.
Method: Pour the water into a medium saucepan and add the dried herbs. Bring to a boil and then reduce to a simmer. Simmer until the volume is reduced by about half. Pour through a fine mesh strainer or cheesecloth to remove herbs. While liquid is still warm (not boiling) mix with lemon juice and honey and stir well. Store in airtight container in the fridge for up to 2 months.