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Cold Season

Sage Is More Than Just for Tea–Here’s How to Easily Make Syrup

Sage Syrup
Sage Syrup Photo: Franka Kruse-Gering / myHOMEBOOK

November 2, 2026, 8:16 am | Read time: 2 minutes

The cold season is also cold season. When dealing with a scratchy throat and other typical symptoms, many people like to turn to sage. But instead of always making tea from it, you can also turn the herb into syrup. myHOMEBOOK gardening expert Franka Kruse-Gering shows in the video how easy it is.

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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, as a refreshing drink in mineral water, or pure as a throat-soothing elixir, sage syrup is versatile.

Sage is especially 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 the 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 of sage syrup:

  • 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 for Sage Syrup:

  • 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 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 for a few minutes to thicken.
  • Finally, the syrup must be poured hot into sterile bottles.

If stored in a dark and cool place, the syrup will last about six months.

This article is a machine translation of the original German version of MYHOMEBOOK and has been reviewed for accuracy and quality by a native speaker. For feedback, please contact us at info@myhomebook.de.

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