Homemade Honey Cough Syrup - Carolina Honeybees

If a bad cough is making itself at home in your home – this homemade honey cough syrup may be just the thing you need. Nothing articifcial, just a combination of natural ingredients, such as, honey, lemon and ginger. Let’s get ready to whip up a batch of honey cough syrup – a simple recipe that has been made for generations.

Two glass jars containing homemade honey cough syrup with lemon and ginger.

As a beekeeper, I also love finding interesting ways to use honey. But, this post is not about making any medical claims or offerring treatment advice. I’m simply sharing a honey recipe that thousands of folks swear can offer relief.

Why People Choose Homemade Cough Syrup

It may be hard to believe but there was a time when you could not find a CVS and Walgreens on every corner. No shelves of products with catchy names and mysterious ingredients were available.

People had to use products they had access to or could acquire in the community. Honey, citrus and herbs were common combinations because they were afforadable and easy to prepare.

Appeal of Honey Cough Syrup:

contains ingredients that are familiar and pantry-friendly (and you can pronounce the names!)
you control what goes in the recipe
quick to make and easy to store

Ingredients

The recipe requires a small list of ingredients to create a smooth flavored syrup. You only need basic kitchen tools to make it.

zest of 2 lemons (1 1/2 tablespoons)
1/4 cup of fresh ginger (peeled and sliced) (or 1/2 tsp ground ginger)
1 cup of water
1/2 cup of lemon juice
1 cup of honey

Choosing Honey

Honey forms the base of the cough syrup. You can use any type or variety of honey (wildflower, clover, tupelo etc), however – there is no real benefit to using a fancy variety.

I do recommend that you use pure raw honey when making natural cough syrup. It contains all of the natural goodness of bee honey and is not over-processed.

How to Make Homemade Honey Cough Syrup

Four steps to make cough syrup with peeled ginger, zest of lemon, water and honey in saucepan.

1. Zest and juice the lemons and peel and slice the ginger pieces. Combine in a small saucepan with 1 cup of water on the stove top.

2. Heat the mixture to a boil. Then quickly reduce heat and let simmer for 5-7 minutes.

3. Strain the liquid into a glass measuring cup and discard the solid pieces left behind.

4. Rinse and dry the saucpan. Add honey and warm gently over very low heat. Stir in the strained lemon-ginger water and juice – stirring well. Warm until all ingredients are well combined. Then, pour into a clean jar with a tight lid.

Storage and Shelf Life

You can store your homemade honey cough syrup on the counter but I prefer the refrigerator. It should keep in the refrigerator for 1-2 months.

The pH and acidic qualities of the honey and juice “should” prevent spoilage or fermentation. However, if it begins to smell “off” or a bit funky – throw it out. Time to make a new batch.

A special note on honey and fermentation.

Honey is naturally very shelf stable when stored properly, largely because ripe honey has a low water content.

When water and lemon juice are added to make a syrup, the overall moisture level increases, which can occasionally allow fermentation.

While the natural acidity of honey (low pH) and citrus usually prevents this, it’s always wise to discard the syrup if you notice bubbling or any off smells.

How to Use

This recipe reflects traditional household use and is not intended as medical advice. The amount used comes from folks who have used it over generations. Check with your doctor before using homemade remedies.

Common Amounts:

Ages 2 – 5 1/2 – 1 teaspoon as needed
Ages 6-12 1 – 2 teaspoons as needed
Ages 12 & Up 1 – 2 tablespoons as needed

** Important – Honey is not recommended for children under the age of 1 year. Consult with your doctor before giving honey to young kids.

FAQs

Can I used bottled lemon juice for homemade cough syrup?

Fresh lemon juice is preferred but bottled lemon juice can be used if needed.

Is fresh ginger required?

No. Ground ginger works well when fresh ginger is not available.

Is this a replacemet for store-bought medicine?

No. This is a traditional recipe and not intended to diagnose, treat, or replace medical care.

Finally

This homemade honey cough syrup is a simple recipe rooted in tradition. You only need a few simple ingredients and the prep time is minimal. If you enjoy making old-fashioned kitchen remedies at home – give this one a try!

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Lemon, honey and ginger used to make cough syrup in glass jar.

Homemade Honey Cough Syrup Recipe

Charlotte Anderson @ Carolina Honeybees, LLC

A simple, traditional homemade honey cough syrup made withlemon and ginger. This kitchen recipe has been used by families for generationsas a comforting syrup during cold season.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 32 2 tablespoons

Calories 34 kcal

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Read my disclosure.

2 tablespoons lemons (zest of lemons) (approx 1 1/2 tablespoons)
1/4 cup ginger – fresh (peeled and sliced) (or 3/4 tsp ground ginger)
1 cup water
1 cup honey (preferably raw honey)
1/2 cup lemon juice (fresh is best but bottled will work)

Cook ModePrevent your screen from going dark

Combine your lemon zest, ginger and water in a small saucepan on the stovetop. Bring the mixture to a boil and then reduce heat. Simmer for 5-8 minutes.
Strain the liquid using a sieve or cheesecloth into a clean glass or jar. Discard the solids left in the sieve.
Clean the saucepan and dry it well. Now, add the honey and warming gently. Do not boil. Once the honey is warm, add in the strained ginger-lemon zest water and the lemon juice. Stir and continue to warm until well combined.You can continue to heat for a bit to create a thicker syrup but I don’t want to overheat my raw honey so I remove from heat once thoroughly combined.
Pour into a clean jar and allow to cool at bit. Add a tight fitting lid. You can store on the counter but I prefer the refrigerator.

Note: This can be refrigerated for up to 1-2 months.
For children ages 2 to 5, use 1/2 to 1 tsp. every 2 hours.
For children ages 6 to 12, use 1 to 2 tsp. every 2 hours.
Ages 12 and up -use 1 to 2 T every 4 hours.*
* Remember, honey is not recommended for children under one year of age or anyone with compromised immune systems.
** This recipe is shared as an example of traditional remedies. It is not intended to make any health claims or take the place of your doctors advice.

Serving: 2tablespoonsCalories: 34kcalCarbohydrates: 9gProtein: 0.1gFat: 0.02gSaturated Fat: 0.003gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 1mgPotassium: 13mgFiber: 0.1gSugar: 9gVitamin A: 0.4IUVitamin C: 2mgCalcium: 2mgIron: 0.1mg