August 28, 2025, 11:03 am | Read time: 2 minutes
Sage is known to grow in the summer. When it’s warm and sunny, it releases its unique aroma and a high concentration of essential oils. It’s an excellent home remedy for colds, which usually occur in the colder months. Therefore, sage should be preserved. myHOMEBOOK gardening expert Franka Kruse-Gering explains in the video how to easily make sage syrup.
Uses for Sage Syrup
Sage syrup is a traditional home remedy that has been used in natural medicine for centuries. It combines the soothing, anti-inflammatory, and antibacterial properties of sage with the comforting effects of a syrup. Whether dissolved in hot water as tea, mixed with mineral water as a refreshing drink, or taken pure as a throat-soothing elixir, this syrup is versatile.
Sage is particularly helpful for cold symptoms, such as coughs or sore throats. Its essential oils can also strengthen the immune system by supporting the body’s defenses.
Also interesting: 3 Ways to Preserve Sage for Cold Season
How to Prepare Sage Syrup
Preparing sage syrup is simple, but picking the sage leaves can be a bit tedious since you need a lot. You also need to plan a few days ahead, as the syrup needs to steep in the refrigerator.
Materials needed for 500 milliliters:
- 50 to 100 grams of sage leaves
- 500 milliliters of water
- One lemon
- At least 500 grams of sugar (the more, the longer the shelf life)
- A pot
- A sieve
- A container for pouring after steeping
Instructions:
- First, bring the water and sugar to a boil. Let it simmer for about ten to twenty minutes. During this time, you can chop the sage.
- Next, add the sage to the boiling sugar syrup and let everything simmer for another ten minutes.
- After cooling, place the liquid in the refrigerator for about two days to allow the syrup to steep.
- After steeping, strain the sage syrup through a sieve and add the juice of one lemon.
- Bring the mixture to a boil again and let it simmer on the stove for a few minutes to thicken slightly.
- Finally, pour the hot syrup into sterile bottles.
If stored in a dark and cool place, the syrup will last about six months.