Autumn hawthorn and cinnamon syrup recipe

5 October 2025

There are glossy red hawthorns berries brightening the hedgerows in Clackmannanshire this autumn. Hawthorn is a member of the rose family and one of my favourite remedies for the heart.

Traditionally hawthorn has been used as a heart tonic, increasing blood flow to the heart and its arteries. Many also find it has a calming, steadying effect. Modern clinical research suggests taking hawthorn extract as an adjunct treatment can support those with heart failure, helping symptoms like breathlessness and fatigue, with few side effects. It’s a nice example of how combining herbs and orthodox treatments can provide improved outcomes.

In this recipe I combined hawthorn berries with warming cinnamon. Cinnamon can help regulate blood sugar, and so also balances the sweetness here.

Hawthorn and cinnamon syrup

• 100g dried organic hawthorn berries (Crataegus monogyna)

• 10g true cinnamon (Cinnamomum verum)

• 1 Litre water

1. Combine herbs and water in a saucepan. Soak for 2-3hours if possible.

2. Simmer gently, reducing by half. Mash berries now and then.

3. Once reduced strain through a fine sieve, pressing out the berries.

4. Measure liquid and return to pan.

5. Add sugar at a 2:1 ratio (sugar:liquid). Warm until dissolved. This ratio allows for unrefrigerated preservation and a thicker consistency.

6. Simmer gently for a few minutes with the lid on.

7. Cool, pour into sterilised bottles, cap.

Dose: 1 tsp per day as a tonic, ideally before food (avoid if issues with blood sugar regulation).

Shelf life: about 3 months in a cool, dark place but check for spoilage if opening often.