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Ginger Syrup for Cough

Ginger Syrup ingredients
1 liter of drinking water
1 kilo brown sugar or muscovado
500 grams of virgin honey
250 ml of alcohol from sugarcane or 96
100 g of fresh ginger rhizome or 50 g whole dried ginger rhizome (Zingiber officinalis)
1 tablespoon real Itamar root (Potentilla indicans)
1 tablespoon chopped echinacea root (Echinacea purpurea)
½ tablespoon chopped cinnamon bark (Cinnamomum zeylanicum)

Stove or hot plate
1 pot of glass or 2 liter with pewter lid
5 bottles of amber glass or plastic lid
1 Funnel
1 cup glass measuring
1 wooden stick
1 pad of paper or cloth
1 spray with cane alcohol or 96
5 Tags

a) Wash and disinfect containers and tools to use
b) Put the water and chopped plants earlier in the pot on low for 20 minutes
c) Strain and return liquid to pot over low heat leaving
d) Add the sugar to dissolve
e) Remove from heat and add the honey bee
f) Add the alcohol mixing perfectly
g) Allow to warm and empty bottles for syrups
h) labeled with expiration of one year and store in a dry and dust free

Adults: take one to two tablespoons every three hours to see results. Children older than 5 years: one tablespoon three times a day combined with some tea or warm water. No cold air out immediately after taking it. Do not eat in large quantities for hypertension. Suspend your intake if you have any discomfort. Use preferably at night before bed.

If there is any irritation or discomfort discontinued immediately.

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