- 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.