Homemade Honey Cough Syrup

mason jar labeled and full of homemade cough syrup

When a cough strikes, reaching for a natural remedy can be just as effective (if not more so) than over-the-counter medicine. This Homemade Honey Cough Syrup is a tried-and-true remedy that’s easy to make, ready in as little as 24 hours, and packed with ingredients known for their soothing and healing properties.

5 from 3 votes

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Course: Healthy Remedy

Cuisine: Healthy Options

Prep Time: 10

Fermenting Time: 1

Total Time: 1 10

Servings: tablespoons

Calories: 58kcal

Author: Capri Lilly

Ingredients

24 ounces Honey, plus more as needed to cover ingredients (raw, manuka, or local honey)
1 Large Garlic Bulb
1 Large Red Onion
20 grams Rosemary (3-4 Rosemary Stalks) (can sub with fresh sage or use both!)
2-3 Cinnamon Sticks (or 1-2 teaspoons ground cinnamon)

Instructions

Prepare Ingredients: Peel and crush the garlic cloves, slice the red onion, and gently bruise the rosemary to release its oils.
Combine Ingredients: In a clean jar, layer the garlic, onion, rosemary, and cinnamon sticks. Pour honey over the ingredients, ensuring everything is fully submerged. Add more honey if needed.
Infuse: Seal the jar with a lid and let the mixture sit on your countertop, away from direct sunlight, for 24 hours or up to 7 days. Shake the jar a couple of times a day, if you remember, to help everything infuse evenly.
If the syrup becomes slightly fizzy, that simply means it has started to ferment. As long as it does not smell unpleasant, moldy, or “off,” it is still fine to consume.
Strain and Store: Once it is done infusing, strain the syrup into a clean jar, making sure to press the solid ingredients to get out as much honey as possible. Discard the solids and store the syrup in a the fridge. It can last for up to 2 months (sometimes longer*).
Usage: Take up to 1-3 tablespoon as needed to relieve coughs or soothe a sore throat. Children under ten take up to 1 teaspoon. Do not give toddlers under 1 years of age.

Video

Notes

Dose: Adults can take 1 to 2 teaspoons of the syrup as needed to help soothe a cough, up to 3 to 6 times per day. For children under 10, use half the adult amount.

Sip the syrup slowly from the spoon, allowing it to coat the throat before swallowing. For extra soothing support, you can gently swish it toward the back of your throat, where the nasal passages drain. Stir or shake the syrup before each use, as the ingredients may naturally separate over time.

Tips

Store the mixture in a dark, cool place to infuse. Make sure to keep it out of the sunlight.
Fermentation is normal and you may see some fizzing along the top. This is completely normal. Just give the jar a good shake to mix the ingredients
The mixture should not smell unpleasant or sour. If so, do not consume.
Do not give to infants under one year of age

*Note: Straining the cough syrup is completely optional. Some people prefer to strain out the onion, lemon, ginger, and herbs after the syrup has infused, while others like to leave everything in the jar and simply spoon the syrup from the top.

Because honey is naturally antimicrobial, this syrup can last quite a while when stored properly in a clean, sealed jar in the refrigerator. Many people keep homemade honey syrups for 2 months or longer, but to be safe, I recommend using it within 2 months and always checking for signs of spoilage before consuming. If it develops mold, an unpleasant smell, or looks “off,” discard it and make a fresh batch.

Storage: Store the honey cough syrup in a clean, sealed glass jar in the refrigerator. While honey itself is naturally antimicrobial and shelf-stable, the fresh ingredients in this recipe release moisture into the syrup, so refrigeration is best for freshness and safety.

SEE BELOW THE NOTE CARD FOR MORE TIPS AND FAQS

Nutrition