• 1 cup honey
  • 1/4 cup water
  • 1 teaspoon anise seeds
  • 2 tablespoons dried flowering hyssop tops OR 1/3 cup chopped fresh flowering tops

Pour honey into heavy saucepan and stir in water, one tablespoon at a time, until the consistency is that of a pouring syrup. Bring the honey slowly to a boil over medium heat and skim off any scum that forms.

Dampen dried hyssop with a tablespoon of water and crush the anise seeds with a spoon, then stir both into the honey. Cover and simmer over a very low heat for 30 mins. Uncover syrup and let it cool slightly. While it is still warm enough to flow easily, strain it into a jar with a screw on lid.

Put the lid on ONLY after it cools completely.

Take a teaspoonful as needed.

Do not keep batch of syrup for more than 4 days.

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