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how to make remedy syrups

Remedy syrups / honeys can be used to sweeten other herbal preparations, and are ideal when treating children, as they are sweet tasting, and appeal to children's 'sweet tooth'. I prefer to use honey when making remedy syrups/honeys because of the valuable healing properties in honey, but recipes can be made using either honey or sugar. These syrups are thick due to the large amount of sugar in the recipe, which also helps it to keep for longer periods. If you are making a dessert fruit syrup (I.e.: for pouring over ice cream), much more fruit can be added to a lesser amount of sugar. (As a guideline, for my blackberry syrup that I make in the autumn, I use 450g (1 lb) of berries, with 225g (1/2 lb) of sugar, and a small amount of water. Bring to the boil, simmer for approximately 20 minutes, and strain through a muslin cloth/strainer. Bottle. Keep in the fridge and consume within 2 weeks.)

Ingredients: 
40g herbs, flowers, plants or berries
750ml water
600g honey or 500g natural sugar

How to make remedy syrups/ honeys: 
(1) Make a herbal infusion or decoction using: 40g herbs, flowers, plants or berries, and 750ml water. 
      (For more information, follow the link here to learn how to make herbal infusions/ decoctions.)
(2) Return the infusion/decoction to the heat.
(3) Simmer gently (without a lid) until the liquid has reduced to approximately a third (250ml). This may take a few hours.
(4) Add 600g honey or 500g sugar, and stir completely until dissolved. 
(5) Allow to cool, and pour the syrup/ honey into clean, dry bottles, label and date. 

Syrups/ honeys:  Adult dose: 1 tablespoon 3 - 6 times daily. 
                               Child's dose: 1 teaspoon 3 times a day.