This syrup helps to clean the lungs, increases immunity and prevents the spread of viruses and bacteria.

Changes in temperature and low immunity are factors that cause respiratory diseases.

Flu, colds, coughs, bronchitis, rhinitis, sinusitis and pharyngitis are the most common.

That’s why it’s always good to be prepared for when these little problems arrive.

If the symptoms are mild, home remedies can help in the treatment, without the need for chemical medications.

For this, nature offers us countless medicinal herbs and one of them is bay leaf.

So, learn how to make bay leaf syrup with lemon to clean the lungs, fight coughs and increase immunity.

Benefits of bay leaf

Bay leaves have expectorant, anti-inflammatory, antiseptic and bactericidal properties.

In this way, they help to reduce mucus and congestion in the lungs and respiratory tract.

In addition, it provides a soothing effect on the throat and contains eugenol, an antioxidant compound that helps strengthen the immune system.

Benefits of lemon

Lemon has expectorant, antiseptic and anti-inflammatory properties.

In this way, it helps relieve the symptoms of flu and other respiratory problems.

In addition, it is rich in vitamin C, essential for strengthening the immune system.

Bay leaf syrup with lemon

This syrup is an excellent home remedy to help cleanse the lungs, increase immunity and prevent the spread of viruses and bacteria.

Ingredients:

10 bay leaves;

15 tablespoons of sugar – can be crystal, refined, demerara or brown;

1 lemon;

200 ml of hot water;

Preparation:

Place the sugar in a pan and heat until caramelized until it forms a syrup.

Then, pour the hot water over the caramel, add the bay leaves and boil for three minutes.

After the boiling time, turn off the heat, cover the pan and let the infusion cool completely.

Next, wash the lemon well and cut it in half – cut the first half into slices and squeeze the other half to extract the juice.

Strain the infusion, transfer the liquid to a sterilized glass jar, add the juice of half a lemon and the slices of the other half of the lemon.

Cover the jar and store in the refrigerator, drinking daily.

How to consume:

Consume this syrup within two weeks, as follows:

1 tablespoon before the main meals – in the morning on an empty stomach, before lunch and before dinner.