Paleo Herbal Blackcurrant Cough Syrup

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!

Dosages:

• 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

Ingredients:

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

 

Method:

1. 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.
2. Remove from the heat and stir in your freeze-dried blackcurrant powder until fully dissolved. Set aside to cool for 5 minutes.
3. 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.
4. Using the back of a spoon press through any excess moisture that is held in the debris that is left behind in your sieve.
5. 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!