How to Make Herbal Syrups

Moody Day Syrup Recipe

This syrup is scrumptious drizzled atop dessert, stirred into tea or hot toddies, or taken by the spoonful throughout the day.

Ingredients

• Ashwagandha
• Damiana
• Honey
• Water
• Tincture of choice (optional)

Directions

Make a very strong decoction, using 1 ounce of herb per 16 ounces of water. Warm over low heat and bring to a simmer. Then cover partially and reduce the liquid down to half its original volume.
When it’s down to about a cup of liquid, add 8 ounces of honey.
Warm the mixture over low heat until well combined. Stir constantly, and don’t heat above 110 degrees! (Optional: Add 1 part tincture to 3 parts syrup for an herbal boost and longer shelf life.)
Let cool completely before bottling. Then pour syrup into bottles and label.
Store in the refrigerator up to six months. These cork top glass bottles make a wonderful syrup storage vessel.
Pro tip: if you want to hot pack your syrups, make sure not to put the lid on top until the contents is completely cool. Condensation could create water in the mixture, which might encourage premature bacterial growth.