• Syrup making begins with a decoction! Combine the hard or coarse herbs such as berries, roots, or bark with the water in a pot. Any leaves or flowers will be added later in the process so set those aside for now.
• Bring to a simmer and partially cover the pot with a lid.
• Let simmer until the liquid inside is reduced by half.
• Remove from the heat and add any leaves or flowers. If you are not using leaves or flowers skip the next step.
• Place the lid on the pan covering it fully and let the leaves and flowers steep for at least 20 minutes and up to a couple of hours.
• Strain out the herbs – you have now created a strong decoction for your syrup base!
• Return the liquid to the pan and add your honey or sugar.
• If using honey, very gently heat until the honey just dissolves being careful not to boil the syrup. This helps to preserve the beneficial, naturally occurring enzymes in the honey.
• If using sugar you have the option of bringing the syrup up to a gentle boil and simmering for up to an additional 30 minutes to thicken the syrup further. Or you can simply reheat the syrup enough to easily dissolve the sugar.
• Remove the syrup from the heat and add any brandy or tinctures you wish to include using up to ¼ cup of brandy or tincture total for each cup of syrup you have.
• Finish up by placing your syrup in clean, sterile bottles. Add a label including the ingredients and the date you created your syrup.
• Store in the refrigerator for up to 3 months. If you used higher quantities of honey/sugar or included alcohol your syrup may last even longer!
• The dosage will depend on the herbs used in the syrup, the situation being addressed as well as the age of the recipient. A general dosage is a ½ teaspoon to 1 tablespoon taken 1 to 3 times a day with increased frequency during an acute phase of symptoms .

Rosehip & Orange Peel Syrup – High in Vitamin C