Black Cherry Cough Syrup Recipe

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Black Cherry Cough Syrup Recipe

Here you will experience the concentrating/reducing
aspect of making
a decoction. This is a wonderful cough syrup that is
pleasant to
taste and very effective as a soothing expectorant.

Ingredints:
¼ ounce powdered comfrey root
¼ ounce powdered Slippery Elm
¼ ounce crushed Mullien leaves
¼ ounce Peppermint
¼ ounce Hyssop
1/8 ounce powdered Echinacea root
1/8 ounce ground Osha root
1/8 ounce crushed Garlic cloves
1/8 ounce Horehound
1 half gallon distilled water
¼ cup honey
½ cup Black cherry concentrate
¼ cup vegetable glycerin
½ ounce Usnea tincture
(Makes approximately 1 quart)

Equipment:
4 quart saucepan with lid
Large bowl
Strainer
Ladle
Amber storage bottle
Label

Procedure:
Stir herbs into ½ gallon distilled water, bring to a
boil and reduce
to simmer for 15 minutes (covered). Strain tea and put
back into
saucepan. (Rinse the pan out before refilling with the
strained tea.)
Bring back to simmer (leaving the lid off), and cook
down slowly to ½
the original volume. This will produce an extract that
is 6 times as
potent as the original tea. Remove from stove, (note
the thickness
of the preparation), and set ½ cup of this mixture
aside for making
lozenges. (You can also wait and set this aside after
adding the
sweetener if you want it sweet.) Add the honey, black
cherry
concentrate, glycerin and Usnea tincture; mix well and
bottle.

(Herbal Preparations and Natural Therapies By: Debra
Nuzzi, M.H.)