Bellflower, Pear, and Ginger Syrup for Soothing Coughs and Phlegm
Bellflower, Pear, and Ginger Syrup for Soothing Coughs and Phlegm
Today’s Recipe: Bellflower, Pear, and Ginger Syrup Batch 2… For Coughs, Phlegm, and Cold Symptoms
After experiencing significant relief from coughs and phlegm with the bellflower and ginger syrup I made towards the end of my last cold, I decided to create a version with pear for my husband, who often has a persistent cough and tends to run a fever. For individuals who tend to have a lot of heat in their bodies, ginger can increase that warmth. Adding pear helps to balance this out and offers a cooling effect. If you have a constitution that runs cold, a syrup made with just bellflower, unsweetened ginger concentrate, and honey would be more suitable.
Ingredients- 600g Bellflower root, julienned (rinsed and drained)
- 1/2 Pear, peeled and sliced into 1cm thick pieces
- 200ml Unsweetened Ginger Concentrate (approx. 1 cup)
- 3 Tbsp Acacia Honey
Cooking Instructions
Step 1
First, rinse the julienned bellflower root thoroughly under cold water about 3 times to remove any dirt or debris, then drain it well in a colander. Place the prepared bellflower root into a pressure cooker. Next, peel half a pear, slice it into approximately 1cm thick pieces, and add it to the pressure cooker along with the bellflower root.
Step 2
Pour 200ml of unsweetened ginger concentrate into the pressure cooker. This step will infuse the syrup with the deep aroma and subtle spiciness of ginger.
Step 3
Securely close the lid of the pressure cooker and begin heating over medium-high heat. Once the whistle blows, immediately reduce the heat to low and let it simmer gently for 30 minutes. This process will soften the bellflower root and pear.
Step 4
Once the pressure has completely released from the pressure cooker, open the lid and allow the contents to cool down slightly. When the mixture is somewhat cooled, transfer it to a high-speed blender and blend until it is as smooth as possible. It’s important to achieve a smooth, lump-free consistency.
Step 5
Return the blended mixture to the pressure cooker, close the lid again, and cook over the lowest possible heat for another 30 minutes. Stir occasionally to prevent sticking and ensure it simmers gently.
Step 6
Periodically open the lid to check the bottom for any signs of sticking and stir well with a spatula. It is crucial to monitor this step closely to prevent burning.
Step 7
Finally, add 3 tablespoons of acacia honey and stir until it is well incorporated into the mixture. Once the honey has dissolved, close the lid again and continue to simmer over very low heat for another 30 minutes. The honey will add sweetness and a richer depth of flavor.
Step 8
Allow the pressure cooker to cool down completely without releasing the steam from the whistle. Wait until all the pressure has naturally dissipated before opening the lid.
Step 9
Once the bellflower, pear, and ginger syrup has completely cooled, carefully transfer it into clean, sterilized glass jars. Seal the jars and immediately refrigerate.
Step 10
This recipe yields approximately 800g of the syrup. Because I doubled the amount of bellflower and added pear, the preparation took a considerable amount of time, but the result is a homemade health tonic filled with care.
Step 11
The most critical aspect of making syrup is to prevent the pot from burning. Therefore, it is essential to use a pressure cooker and divide the cooking process into three stages. This method protects the pot and is key to preventing the ingredients from scorching.
Step 12
The finished bellflower, pear, and ginger syrup should have a deep brown color. To enjoy it warm, scoop out about 2 generous spoonfuls with a dry wooden spoon, add it to 200ml of hot water, and stir well to dissolve. It is particularly effective when consumed twice a day, morning and evening, during severe coughing fits. Wishing you a comfortable evening and good health! ^^
