Honey Cough Syrup

Honey Cough Syrup

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 into a heat-proof measuring cup.  Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, 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 ... [read full recipe below]

Ingredients

  • 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

Directions

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 into a heat-proof measuring cup.  Rinse the saucepan out and pour in 1 cup of honey. On low heat, warm the honey, 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. 

For children ages 1 to 5, use ½  to 1 teaspoon every 2 hours. For children ages 5 to 12, use 1 to 2 teaspoon every 2 hours. For children 12 and older and adults, use 1 to 2 tablespoons every 4 hours.*

* Remember, honey is recommended for children after the age of one.

For Nurse Barb’s Honey Lemon Coughsicles Recipe, click here.

Recipe courtesy of Nurse Practitioner Barbara Dehn, RN, MS, NP.