Rose hip syrup http://www.eatweeds.co.uk/rosehip-syrup-recipe
Rosehips contain twenty times more vitamin C than you find in oranges. As a result and due to the lack of citrus fruits, the British government during World War Two encouraged citizens to make rosehip syrup. This is a variation on the original rosehip syrup recipe.
- 1kg rosehips
- 3 litres of water
- 500g dark brown soft sugar
- Bring to the boil 2 litres of water.
- Chop rosehips in food processor until mashed up, then add to boiling water.
- Bring water back to the boil, then remove from heat and allow to steep for 20 minutes.
- Pour rosehips and liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the jelly bag to extract as much liquid as possible. Be careful not to rip the bag.
- Add rosehip pulp back to a saucepan containing 1 litre of water and bring back to the boil. Then remove from heat and allow the contents to steep for another 20 minutes before straining through the jelly bag as in Step 3.
- Add sugar to the strained rosehip liquid and dissolve, allow to simmer for five minutes, then pour into hot, sterilised bottles.
500g elderberries (remove from the stalk with a fork)
250g sugar (you can substitute with honey if you’d prefer)
20ml cider/red wine vinegar or lemon juice
Add the elderberries and water to a saucepan and bring to the boil.
Simmer the berries for 15 min.
Sieve the mixture and then pour through muslin cloth.
Add the strained juice to a clean saucepan, add the sugar and bring to the boil, simmer for 15 min or until thickened.
Add the vinegar or lemon juice.
Bottle in a warm sterilised bottle and keep in the fridge.
Take ½ - 1 tsp per day for cold and flu prevention.
Onion and garlic syrup
Garlic is well known for its antibacterial properties and it is an excellent remedy for treating colds and flus. Both onion and garlic have been found to have antiviral properties and that’s what makes them fantastic for colds and flus that do not respond to antibiotics.
Peel and slice a white onion and half a bulb of garlic.
Layer the slices of onion and garlic in a clean jam jar or Tupper wear container and either sprinkle sugar over the slices or a tsp of honey. Build the layers up in the jar/container and then screw on the lid and leave for several hours.
The sugar or honey will have extracted the liquid from the onion and garlic and it will now be an antiviral syrup. Take up to 5 tsps of this mixture a day when you have a cold or flu.
This mixture will keep in the fridge for up to a week.
Herbal Cough syrup
1 pint of water
250g honey or 225g brown sugar
Simmer the herb(s) in the water for 30 minutes on a low heat. Strain the liquid and then return to the pan, reduce to ½ pint liquid.
Add the sugar or honey and stir in until fully dissolved. Bottle in a clean, warmed bottle, keep away from heat and light. This mixture is rather unpredictable, you have to be careful to check that it hasn’t gone moldy or started to ferment, and if it fizzes when you open it then it is not wise to drink it. I would suggest that they be kept in the fridge. The usual dosage (depending on herbs used) would be 1 tsp up to three times a day (depending on herbs and purpose).