This cough syrup has literally been a life saver in my house – it is the perfect natural cough & cold rememdy! We have all had this ridiculously rotten virus that has just absolutely annihilated all 3 of the kiddies and myself, leaving us with sore throats and disgusting wretching coughs. I woke up this morning and had had just about enough. I scoured the internet to see what the benefits were of various medicinal herbs and spices that I have in my cupboards, and this is what I found out:
- Raw Honey – is an effective cough suppressant, is antioxidant, enzyme and mineral rich. It is also a great antiseptic.
- Lavender – is an expectorant (helps to expel phlegm from the chest), antiseptic, antidepressant (calming) and a great analgesic (form of pain relief).
- Chamomile – is an ancient medicinal herb that has been used for years for rheumatic pain, promotes a calm mental state, is a relaxant and eases intestinal cramps.
- Root Ginger – alleviates nausea, eases coughs, is an effective analgesic for muscle aches and pains, aids digestion and even helps to cure a fever!
- Lemon – is antibacterial, antiseptic, boosts the immune system and high in Vitamin C.
- Cloves – as you may know it is great in dentistry as it numbs pain, it is also great for gastrointestinal problems, nausea and boots metabolism.
- Blackcurrant – are antioxidant rich, high in Vitamin C and so help to fight off the common cold and also soothe sore throats.
This Paleo Herbal Blackcurrant Cough Syrup will soothe sore throats and calm down nasty coughs in a matter of seconds! But don’t just take my word for it try it yourself!
- For babies aged 12-24 months give 2.5ml (1/2 tsp) no more than 3 times a day
- For children aged 2-8 give 5ml (1 tsp), 3-4 times daily
- For children aged 8-12 give 7.5ml (1/2 tbsp), 3-4 times daily
- For children aged 12+ & adults give 15ml (1 tbsp) every 2 hours
Yields: Enough to fill a 170g jar
Preparation Time: 5 minutes
Cooking Time: 30 minutes
1/2 cup raw honey
1/2 cup water
1/2 tbsp/7.5ml dried lavender flowers (food grade)
1/2 tbsp/7.5ml dried chamomile flowers (food grade)
1″ piece root ginger (peeled & grated)
Juice 1/2 lemon
1/4 tsp ground cloves
1/2 tbsp/7.5ml freeze-dried blackcurrant powder
- Place all of you ingredients except for the freeze-dried blackcurrant powder into a small pan. Place over a low heat and leave to simmer until the mixture has reduced by half.
- Remove from the heat and stir in your freeze-dried blackcurrant powder until fully dissolved. Set aside to cool for 5 minutes.
- Place a small sieve on top of a funnel and then place bother over your small jam jar. Carefully pour your syrup over the sieve so that it travels through the funnel into the jar.
- Using the back of a spoon press through any excess moisture that is held in the debris that is left behind in your sieve.
- Place a lid on your jam jar and leave to cool before using. Store in the fridge an airtight jar for no longer than 2 months, although it’s not likely you will have any left of course!