Garlic and Honey Cough Syrup

INGREDIENTS

1. 1 cup of raw honey
2. 1 head of garlic, separated into cloves and peeled
3. Sterilize the Jar: Before starting, ensure your jar is sterilized to prevent any unwanted bacteria during the fermentation process. Boil the jar and its lid for 10 minutes and then allowing them to dry completely.
4. Take a fork and gently pierce each garlic clove a few times. This helps to release the garlic juices and promotes the infusion process.
5. Place the peeled and pierced garlic cloves into the sterilized jar.
6. Pour the honey over the garlic cloves until they are completely covered.
7. Once the garlic is covered in honey, seal the jar tightly with its lid.
8. Let the jar sit at room temperature in a dark place. The garlic will ferment over time, about four weeks.
9. Gases may build up due to fermentation, to release this pressure, you need to “burp†the jar. Simply unscrew the lid slightly to let the gases escape, then reseal it. Do this daily. Also when burping, turn the jar over allowing the honey to cover the garlic.
10. After four weeks, the garlic honey syrup is ready to be used. It will have a more mellow flavor as the garlic infuses into the honey.

HOW TO USE

• At the first sign of a cough, cold, or sore throat, take one teaspoon of the syrup every few hours.
• If you’re dealing with an active cough or throat irritation, you can also eat a whole honey-infused garlic clove for extra relief.
• If you have a sensitive stomach, it’s best to consume a little food before taking the garlic cloves.
• The garlic and honey syrup can be stored at room temperature or in the fridge. If kept at room temperature, burp the jar once a week for the first month to ensure safety.
• This syrup should not be given to children under 12 months.
• Always consult with a healthcare provider before using natural remedies, especially if you are pregnant, nursing, or taking other medications.