How to Make Herbal Syrups

Learn how to make herbal syrups in your own kitchen with this simple, neighbor-to-neighbor guide. Turn your homegrown herbs into sweet, spoonable remedies that last for weeks – no special equipment needed. Perfect for making bitter herbs tasty or creating soothing throat syrups your whole family will actually take.

How to Make Herbal Syrups

Quick Reference

What Sweetened herbal tea concentrate
Time 45–60 minutes active
Yield 1–2 cups per batch
Keeps 4–6 weeks refrigerated
Best For Making bitter herbs tasty, soothing remedies

What You Need to Know

Herbal syrups are just concentrated herbal teas with sweetener added. Nothing fancy. You simmer herbs in water, strain them out, then stir in honey or sugar until it’s thick and spoonable.

They’re perfect for making strong-tasting herbs go down easier (especially with kids), and the sweetener helps preserve them for weeks in your fridge. You can drizzle them on pancakes, stir into tea, or take by the spoonful.

If you can make tea, you can make syrup.

What You’ll Need

From Your Kitchen

Ingredients

  • Herbs: ½-1 cup dried (or 1–2 cups fresh)
  • Water: 2–4 cups
  • Sweetener: Honey, sugar, or maple syrup
  • Optional: Lemon juice for preservation

Step-by-Step Instructions

1. Measure Your Herbs

Start with ½ to 1 cup dried herbs. If using fresh, double that amount - they’re full of water already. Chop any large pieces (roots, bark) into smaller bits for better extraction.

Tip: Working with both tough roots and delicate leaves? Add the roots first, leaves later.

2. Simmer the Herbs

Put herbs and water in your pot - enough water to cover the herbs by 1–2 inches. Bring to a gentle boil, then turn it down low. Let it simmer uncovered for 15–30 minutes until the liquid reduces by about half and gets nice and dark.

  • Tough stuff (roots, berries): 30 minutes
  • Delicate herbs (leaves, flowers): 10–15 minutes

3. Add Delicate Herbs (If Using)

Got leafy herbs or flowers? Pull the pot off the heat first, then add them. Cover and let steep 10–20 minutes. This saves their good oils from evaporating.

4. Strain It Out

Pour everything through your strainer into a clean bowl. Press the herbs with the back of your spoon to squeeze out every drop. Toss the spent herbs in your compost.

Measure what you’ve got - you’ll need this to know how much sweetener to add.

5. Sweeten Your Syrup

Pour the strained liquid back in the pot.

For honey: Let it cool to lukewarm first (too hot kills the good stuff in raw honey). Stir in honey until dissolved.

For sugar: Add while warm, stir over gentle heat until dissolved. Simmer a few extra minutes if you want it thicker.

How much? Equal parts liquid and sweetener (1:1) keeps longest. Use less sweetener if you like (1:2), but keep it in the fridge and use it faster.

6. Bottle and Store

Pour into clean jars, leaving ½ inch space at the top. Let cool completely before putting the lid on. Label with what it is and today’s date. Into the fridge it goes.

Choosing Your Sweetener

Sweetener Why Use It Why Not Best For
Raw Honey Natural preservative, soothing Can’t give to babies under 1 year Throat syrups
White Sugar Cheap, neutral taste, lasts longest No extra benefits When you need it to last
Maple Syrup Nice flavor, vegan Doesn’t preserve as well Breakfast syrups
Vegetable Glycerin Alcohol-free, vegan Shorter shelf life Kids’ remedies

Fresh vs. Dried Herbs

Dried herbs are concentrated, so you need less. Use ½-1 cup per batch. They’re convenient and measure easily. (See our guide to drying herbs.)

Fresh herbs contain water, so double the amount. Use 1–2 cups per batch. Simmer gentler and shorter - they don’t need as much time.

How to Use Your Syrup

  • Adults: 1–2 teaspoons as needed
  • Kids: ½ teaspoon (check the specific herb’s safety first)
  • Mix into warm tea or water
  • Drizzle on oatmeal or yogurt
  • Add to sparkling water for herbal soda

Storage and Shelf Life

In the Fridge

Your syrup keeps 4–6 weeks refrigerated. Store in glass jars with tight lids. If it looks cloudy, smells off, or shows any mold - toss it.

In the Freezer

Pour into ice cube trays, freeze solid, then pop into freezer bags. Each cube is a single dose. Thaw in warm water as needed.

Make It Last Longer

  • Add 1–2 tablespoons lemon juice per cup (natural preservative)
  • Or add 1–2 tablespoons brandy or vodka per cup
  • Keep your 1:1 ratio of sweetener to liquid

Safety First

  • Label everything with ingredients and date
  • No honey for babies under 1 year - use sugar or glycerin instead
  • When in doubt, throw it out - trust your nose
  • Check before using - look for cloudiness, bubbles, or off smells
  • Research your herbs - know what’s safe for pregnancy, kids, medications

Three Starter Recipes

Elderberry Immune Syrup

Makes about 1½ cups

  • ½ cup dried elderberries
  • 2 cups water
  • ¾-1 cup raw honey
  • 2 tablespoons lemon juice

Simmer berries in water 20–30 minutes until reduced by half. Strain, pressing berries well. Cool to lukewarm, stir in honey and lemon juice. Keeps 4–6 weeks refrigerated.

Ginger-Lemon Digestive Syrup

Makes about 1 cup

  • 1 cup fresh ginger, sliced
  • 2 cups water
  • ½ cup honey
  • Juice from 1 lemon

Simmer ginger 20 minutes, steep 10 more off heat. Strain and press well. Add honey while warm, then lemon juice. Great for upset stomachs. Keeps 4 weeks refrigerated.

Chamomile-Lavender Sleep Syrup

Makes about 1 cup

  • ½ cup dried chamomile
  • ¼ cup dried lavender
  • 2 cups water
  • ½-¾ cup honey

Heat water to just boiling, remove from heat. Add herbs, cover, steep 15–20 minutes. Strain well. Stir honey into warm tea. Perfect bedtime remedy. Keeps 4 weeks refrigerated.

Quick Tips

Remember: Equal parts herbal liquid and sweetener for longest storage. Less sweetener = use it faster.

Easier method: Some folks use a slow cooker on low for 2–4 hours instead of stovetop simmering.

Special equipment (optional): An immersion blender helps with fresh ginger or berries. A candy thermometer ensures you don’t overheat honey (keep under 110°F).

Learn More

All Preparation Method Guides