My syrup turned out too thin. Did I do something wrong?

If your syrup is watery, it likely means the herbal mixture wasn’t reduced enough. Be sure to simmer the thyme, ginger, and water until the liquid reduces to about one cup. This concentrates the medicinal properties and helps the honey blend properly. If it’s already combined, you can simmer the finished mixture very gently to reduce further—just don’t let it boil, or you’ll damage the honey’s beneficial enzymes.

Can I use dried thyme instead of fresh?

Yes, but reduce the amount to 2 tablespoons of dried thyme instead of ½ cup fresh. Dried herbs are more concentrated, so a little goes a long way. Just be sure to strain well so you don’t end up with gritty bits in your syrup.

My syrup crystalized in the fridge. Is it still good?

Sometimes raw honey can crystallize when chilled. This is normal and doesn’t mean it’s gone bad. You can gently warm the jar in a bowl of warm water to loosen it up before use. Avoid microwaving, as high heat can damage the medicinal properties.

I don’t have buckwheat honey—can I use another type?

Absolutely. Buckwheat honey is known for its strong flavor and high antioxidant content, but any raw, unfiltered honey will work well. Lighter honeys will give the syrup a milder flavor, which may be better for kids or anyone who’s sensitive to strong tastes.

My syrup has a bitter taste. What happened?

If your syrup tastes bitter, it could be due to the lime peels simmering too long or being added when the infusion was too hot. Make sure to add the honey and lime slices only after the herbal mixture has cooled to a warm (not hot) temperature. If the bitterness is from the ginger, try using a smaller slice or peeling it first next time.

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Two glass jars of homemade cough syrup made with raw honey, set on a white wooden surface.

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