Summary

Ingredients

• 1 lemon (organic)
• 1 orange (organic)
• 80 g iner, fresh
• 3 teaspoons thyme, rubbed, fresh
• 10 fresh sage leaves
• 0.5 teaspoon ½ vanilla, ground
• 500 g honey, preferably from the local beekeeper

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Instructions

1. Carefully sterilize a large mason jar and turn it upside down on a fresh kitchen towel to cool.
2. Wash the lemon and orange, thinly rub the peel, remove the whites of the peel, cut the flesh into small cubes. Peel the ginger and cut into thin slices. Pluck the thyme leaves. Cut the sage leaves into strips.
3. Layer the peel and pulp of orange and lemon as well as ginger, thyme, sage and vanilla with the honey in the jar. After a while the honey will liquefy, then stir well again. Close the jar and let it sit on the radiator overnight so that the aromas combine well. The next day, drain everything through a hair sieve, the honey has now completely liquefied and has turned into syrup.
4. Pour the honey syrup into smaller, sterilized bottles and close tightly.
5. Keep the cough and soul syrup in the refrigerator. The self-made strained cough syrup can be kept there for at least 4 months.
6. Tip: The syrup tastes either pure with a spoon or dissolved in warm milk or warm tea.