Grandma Lee’s Fruit Infusion for Sore Throats and Coughs

Tis the season for my mom’s fruit infusion—the quintessential immune booster and natural remedy for sore throats and incessant coughs. Two major components act as a natural cough suppressant and throat soother—the pectin from the fruit and honey. These are often ingredients that one would find in Halls Fruit Breezer cough drops. However, the best part of this home remedy is that it has no artificial coloring or flavoring, and one can control the amount of sweetness, as well as get some much needed fluids and vitamins in the system.

I’ve often noticed a considerable improvement within a day or two after drinking a few cups of this infusion. First I get really warm, like the engines are revving up, and then I get a bit of the sweats, as though my body is getting rid of some toxins. And then the next day, I feel like a whole new person. Give it a try and see for yourself.

fruitinfusionGrandma Lee’s Fruit Infusion Recipe
Water (about a gallon)
1 Apple
1 Asian pear or regular pear
1 Persimmon (optional)
2-3 Cinnamon sticks (optional)
Korean dates/jujubes (optional)—a handful
1 Lemon
1 Orange
1 Tangerine
Ginger (size of thumb)—peeled and sliced

Put a pot of water to boil. Wash fruit well to get rid of waxy residue and pesticides, cut to 1-2 cm slices (keeping skin and/or rind on fruit), and add fruit to pot. Peel and slice ginger thinly before adding to pot. Bring pot to boil for about 5-10 minutes, cover with lid, and then reduce heat to simmer for about an hour.

Ladle liquid into cup. Add honey to taste.

Please note:
1) To avoid risk of botulism, do not give honey to children under 2.

2) Feel free to add other fruits to infusion, but note that smaller berries get pretty messy when they pop open in the boiling process.

3) If fruit infusion is too strong/bitter, feel free to water down slightly to personal preference. (Koreans have a saying, “The bitterest medicine is often the best medicine.”)

4) Ideally, drink this infusion hot/warm, but you can drink this iced or room temperature as well. If you finish the first batch, you can add some more water and boil once more. However, it’s probably going to taste more bitter from the rind.

(Updated 2/16/14)


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