How to Make an Herbal Syrup (Decoction Method)
Use this method to make a syrup with tougher herbs such as elderberry, Schisandra berries, Hawthorn berries, rosehips, cinnamon, wild cherry, ginger, and more. It is an easy method, but it takes over an hour. Makes 3-4 cups of syrup, depending on how much honey you use.
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Ingredients
- 1 quart water
- 1/2 - 1 cup dried herbs *I like a nice, strong syrup, so I am using 1 cup.
- 1 - 2 cups raw honey *Honey not only makes your syrup tasty, but it also helps preserve it! The more honey, the longer your syrup lasts. I will be using 2 cups here, or a 1:1 ratio of herbal decoction to sweetener.
Instructions
- Pour 1 quart of cool water into a small pot.
- Add your dried material right away. *Do not wait until it is boiling. The benefits of the herbs are better extracted if the herbs are allowed to heat with the water.
- Bring the water and herbs to a boil. Then turn down to a simmer and cover the pot, leaving the lid partially open.
- Continue cooking until half the liquid remains (2 cups). This will take approximately an hour. I periodically measure the liquid.
- Strain the herbal material and return the liquid to the pot.
- Add 1-2 cups of honey to the hot decoction and stir until combined. See note below in the box.
- Pour your syrup into bottles and label them with the name and date made.
- Your syrup should last at least 3 months. I have had mine last much longer, using the 1:1 ratio.
- Store in the refrigerator.
Notes
*Some herbs, such as dried rosehips, are better ground up into large chunks before adding to the water.
*Home herbalists may add a bit of brandy to the syrup as an extra "preservative". If I used the lesser portion of honey given above, I would do this, but with the 1:1 ratio of honey to decoction, I don't.
*I buy most of my dried herbs from Mountain Rose Herbs here in Oregon. They always have high quality and are reliable.