To better preserve your syrups, you can use honey, glycerin or alcohol. In this way, you can use your TG and TA in your syrups, guaranteeing better preservation and medicinal properties.
Storage: 12 to 24 months in optimal storage conditions.
Base 1: Honey syrup
- 65% honey (in g)
- 35% sterilized water (in g)
Preparation Protocol
- Sterilize the containers.
- Mix honey and water in a bain-marie.
- Pour into containers and stir.
- Add alcohol if necessary.
- Store in the refrigerator.
Base 2: Glycerin syrup
- 50 to 65% glycerol or GT
- 35 to 50% aqueous liquid (sterilized water, infusion, decoction, in ml)
Preparation protocol
- Sterilize the containers.
- Add the glycerol or GT and the aqueous liquid and stir.
- Add alcohol if necessary.
- Store in the refrigerator.
Base 3: Tincture syrup
- 4% AT
- 96% of Base 1: Honey Syrup
Preparation Protocol
- Sterilize the containers.
- Add the AT(s) and Base 1 (honey syrup).
- Store in the refrigerator.
Base 4: 100% Glycerin syrup
- 100% Glycerin or GT (in ml)
- Essential oils
Preparation Protocol
- Sterilize the containers.
- Add glycerin or GT and essential oils and stir.
- Store in the refrigerator.
Base 5: Herbal infusion syrup
- 60 to 70 g dried plants
- Honey
- Sterilized water
- Essential oils as needed
Preparation Protocol
- Sterilize containers.
- Soak the plants in 1 liter of boiling water.
- Wait until the volume of water has decreased by 50%.
- Measure the final volume.
- Add either:
- either 2 times the measured volume of honey, then mix in a bain-marie
- or a mixture of honey and/or alcohol tincture (TA) and/or TG, depending on the desired properties, then mix the honey and infusion in a water bath.
- Then add the preservative of your choice:
- 5 to 10 tablespoons of 50º alcohol per 500 ml of syrup
- 4 drops of essential oil per 100 ml of syrup
- Citric acid until the pH is below 4.
- Fill the bottle.
- Store in the refrigerator.