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Homemade cough syrup from common ingredients

Lemons infusing in honey for cough syrup

Lemons infusing in honey for cough syrup


So many of you wanted this recipe after I chatted with Ron Wilson on his show “In the Garden with Ron Wilson” last Saturday that I thought I’d share it here.

Homemade cough syrup:

I just cut up an organic lemon in chunks  (first, roll it around on the counter to soften and release juices) and then cover with raw honey, smooching the lemon down into the honey. I’ll sometimes add fresh ginger root, grated, for anti-inflammatory properties and cayenne pepper to help congestion.

This is best used after a few days – store in frig.  It’s also good added to tea.

And for those of you who asked me to talk again about the healing powers of lemon and honey, here you go!


Experts report that lemon juice activates white blood cells and promotes immune function. As a result, a steady diet of lemon juice each day helps promote pulmonary, respiratory and gastrointestinal health. Lemon juice added into tea fights colds, bronchitis, influenza and more.

Raw Honey:

Raw honey is honey that has not been heated, pasteurized or processed in any way. The differences between raw and pasteurized honey are substantial. Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurization process.

Local honey is preferred for treating allergies because the likelihood is great that it will contain small amounts of the specific pollens an individual may be allergic to.


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