How to make
The quince is washed well and cut into pieces without peeling and without removing the seeds. Nothing is thrown away.
Put it in a pot of water. The washed and crushed walnuts are added, again using whole ones - the nuts, along with the shells. Everything is boiled for about 10–15 minutes, then left to cool.
The cooled syrup is strained and drunk for a day at equal intervals.
The next day a new dose of the quince syrup is prepared.
For the best effect, quince cough syrup is recommended to be drunk for a week, or until the symptoms subside.
