I’m sharing my Homemade Honey Cough Syrup, a simple raw honey, lemon, ginger and garlic remedy my Grandma swore by, and I’ll reveal why it still works.

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I keep a jar of this homemade old fashioned cough remedy ready for the nights my throat starts to itch. Some folks call it a Lemon Honey Cough Remedy, my mother always said Homemade Honey Cough Syrup was the cure for everything.

It’s made around raw honey and a few smashed garlic cloves, honest ingredients you trust. I don’t promise miracles, but it calms the worst tickles and sometimes even shortens a cold.

I still mess up measurements or forget to label jars, but that imperfectness is part of why it works for me.

Ingredients

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Raw honey, thick sweet sugars, mild antioxidants, soothes throat and coats irritated tissue
Garlic, sharp savory bulbs, contains allicin and a bit of protein, adds strong savory punch
Ginger, zesty root, provides fiber and warming oils, eases nausea and aids digestion
Lemon, bright citrus, vitamin C rich, adds tartness and lifts overall flavor balance
Apple cider vinegar, tangy and sour, has acetic acid, cuts sweetness and adds zip
Cinnamon, sweet warm spice, small antioxidants boost, gives cozy depth and sweetness
Cayenne or black pepper, tiny pinch adds heat, may help circulation and absorption slightly

Ingredient Quantities

1 cup raw honey (about 240 ml), the real unpasteurized kind

3 large garlic cloves, smashed or finely chopped (more if you like)

1 to 2 tablespoons fresh ginger, grated (about a 1 to 2 inch piece)

Juice of 1 medium lemon (about 2 tablespoons)

Optional: 1 tablespoon apple cider vinegar (for extra tang)

Optional: 1/4 teaspoon ground cinnamon or 1 small cinnamon stick

Optional: pinch of cayenne or black pepper (to help absorption)

How to Make this

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1. Wash a clean glass jar and lid in hot soapy water or run them thru the dishwasher and let dry.

2. Smash or finely chop 3 large garlic cloves and let them sit 5 to 10 minutes so the allicin can form, that helps the flavor and action.

3. Peel and grate 1 to 2 inches of fresh ginger to yield about 1 to 2 tablespoons, you can bruise it a bit with the back of a spoon if you dont have a grater.

4. Juice 1 medium lemon (about 2 tablespoons), remove any seeds.

5. In the jar add 1 cup raw honey, then add the smashed garlic, grated ginger, lemon juice, and if using, 1 tablespoon apple cider vinegar, plus either 1 small cinnamon stick or 1/4 teaspoon ground cinnamon, and a pinch of cayenne or black pepper if you like it spicy.

6. Stir or swirl the jar thoroughly to combine; if the honey is too thick to mix well, set the closed jar in a warm water bath for a few minutes to loosen it, dont heat the honey directly or boil it.

7. Seal the jar and let it infuse at room temperature for at least 8 hours, preferably overnight; stronger flavor develops in 24 to 48 hours. Give it a good shake once or twice a day.

8. After infusing you can strain the mixture through a fine mesh or cheesecloth for a smooth syrup, or leave the solids in for a chunkier, more potent mix. Press the solids to extract as much syrup as you can.

9. Store the finished syrup in a cool dark place or in the refrigerator in the same jar, label with the date; use within 2 to 4 weeks. If the honey crystallizes, loosen it again in a warm water bath.

10. Take a spoonful as needed for a soothing home remedy, but do not give honey to infants under 1 year old. If the mixture smells or looks off, throw it out.

Equipment Needed

1. Clean glass jar with tight fitting lid, about 16 oz (or bigger)
2. Cutting board and a sharp knife for smashing or chopping garlic
3. Microplane or fine grater for ginger (or the back of a spoon to bruise it)
4. Citrus juicer or fork and a small bowl to catch the lemon juice
5. 1 cup measuring cup and a set of measuring spoons
6. Long handled spoon or small spatula to stir and scrape the jar
7. Fine mesh sieve or cheesecloth and a bowl for straining (if you want a smooth syrup)
8. Bowl or pot for a warm water bath and a marker or label to date the jar

FAQ

Is this safe for babies and young kids?

Not for infants under 12 months because honey can cause infant botulism, don't give it to babies. For kids over 1 year you can give about 1/2 to 1 teaspoon up to 3 times a day but check with your pediatrician if you're unsure.

How much should I take and how often?

Adults can take 1 teaspoon to 1 tablespoon as needed, up to 3 times a day. You can take it straight or stir into warm (not boiling) water or tea. Don't overdo it, it's still a lot of sugar.

How should I store it and how long does it last?

Because of the fresh garlic and ginger store it in a sealed jar in the fridge. Use within 2 weeks to a month. If you see bubbling, fizzing, or a sour smell, toss it.

Can I change the amounts or skip ingredients?

Yes, tweak it to taste, more garlic or ginger makes it stronger. Skip apple cider vinegar, cinnamon or cayenne if you don't like them. Just know altering amounts can change the flavor and intensity.

Will it interact with my medications or cause side effects?

Garlic can thin the blood and may interact with blood thinners, so talk to your doctor if you take anticoagulants or have surgery planned. It can also upset some stomachs and cause heartburn in sensitive people.

Does this really help a cough and when should I see a doctor?

Honey soothes the throat and may reduce coughing, and garlic and ginger have traditional anti-inflammatory and antimicrobial use, but this is not a cure. If you have a high fever, trouble breathing, chest pain, or symptoms that get worse or last more than a week, see a healthcare provider.

Homemade Old Fashioned Cough Remedy With Honey And Garlic Recipe Substitutions and Variations

Raw honey: swap with pure maple syrup, agave nectar, or date syrup for a similar sweetness and texture.
Garlic: use shallots or a small sweet onion if raw garlic is too strong, or roasted garlic paste; about 1/4 tsp garlic powder equals one large clove.
Fresh ginger: replace with 1/4 tsp ground ginger per tablespoon fresh, or use grated galangal or store-bought ginger paste.
Lemon juice: sub in lime juice, bottled lemon juice, or 1 tablespoon apple cider vinegar plus a splash of water for acidity.

Pro Tips

1) Smash the garlic and wait about 10 minutes before you mix it in, it really mellows and the allicin forms so the bite is better, dont skip that little wait.

2) If the honey is rock hard put the sealed jar in a warm water bath for a few minutes to loosen it, dont heat the honey directly or microwave it because that kills the delicate enzymes and messes the texture.

3) Press and strain the solids after infusing to squeeze out every last drop of syrup, then label the jar with the date and keep it cool; if it smells funky or gets bubbly toss it.

4) Want it less sharp? Remove the garlic earlier or add a bit more honey or lemon to balance, want it stronger leave it longer; and dont give this to infants under 1 year.

Homemade Old Fashioned Cough Remedy With Honey And Garlic Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Homemade Honey Cough Syrup, a simple raw honey, lemon, ginger and garlic remedy my Grandma swore by, and I’ll reveal why it still works.

Servings

servings

Calories

kcal

Equipment: 1. Clean glass jar with tight fitting lid, about 16 oz (or bigger)
2. Cutting board and a sharp knife for smashing or chopping garlic
3. Microplane or fine grater for ginger (or the back of a spoon to bruise it)
4. Citrus juicer or fork and a small bowl to catch the lemon juice
5. 1 cup measuring cup and a set of measuring spoons
6. Long handled spoon or small spatula to stir and scrape the jar
7. Fine mesh sieve or cheesecloth and a bowl for straining (if you want a smooth syrup)
8. Bowl or pot for a warm water bath and a marker or label to date the jar

Ingredients

1 cup raw honey (about 240 ml), the real unpasteurized kind
3 large garlic cloves, smashed or finely chopped (more if you like)
1 to 2 tablespoons fresh ginger, grated (about a 1 to 2 inch piece)
Juice of 1 medium lemon (about 2 tablespoons)
Optional: 1 tablespoon apple cider vinegar (for extra tang)
Optional: 1/4 teaspoon ground cinnamon or 1 small cinnamon stick
Optional: pinch of cayenne or black pepper (to help absorption)

Directions

Wash a clean glass jar and lid in hot soapy water or run them thru the dishwasher and let dry.
Smash or finely chop 3 large garlic cloves and let them sit 5 to 10 minutes so the allicin can form, that helps the flavor and action.
Peel and grate 1 to 2 inches of fresh ginger to yield about 1 to 2 tablespoons, you can bruise it a bit with the back of a spoon if you dont have a grater.
Juice 1 medium lemon (about 2 tablespoons), remove any seeds.
In the jar add 1 cup raw honey, then add the smashed garlic, grated ginger, lemon juice, and if using, 1 tablespoon apple cider vinegar, plus either 1 small cinnamon stick or 1/4 teaspoon ground cinnamon, and a pinch of cayenne or black pepper if you like it spicy.
Stir or swirl the jar thoroughly to combine; if the honey is too thick to mix well, set the closed jar in a warm water bath for a few minutes to loosen it, dont heat the honey directly or boil it.
Seal the jar and let it infuse at room temperature for at least 8 hours, preferably overnight; stronger flavor develops in 24 to 48 hours. Give it a good shake once or twice a day.
After infusing you can strain the mixture through a fine mesh or cheesecloth for a smooth syrup, or leave the solids in for a chunkier, more potent mix. Press the solids to extract as much syrup as you can.
Store the finished syrup in a cool dark place or in the refrigerator in the same jar, label with the date; use within 2 to 4 weeks. If the honey crystallizes, loosen it again in a warm water bath.
Take a spoonful as needed for a soothing home remedy, but do not give honey to infants under 1 year old. If the mixture smells or looks off, throw it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.