Nettle Syrup
00h 05
00h 30Crafted from freshly foraged nettles, this syrup balances earthy notes with a delicate honey-like flavor, perfect for drizzling over pancakes or stirring into herbal teas.
Recipe & Photography : KarenHB_Photography
Recommended: 2 x Clip Top Bottle 0.6 Litre
Ingredients and Method
Ingredients
- 200g freshly picked nettles (with gloves)
- 1kg granulated sugar
- 1 litre water
- 1 tbsp citric acid
Method
- Wash the nettle tops thoroughly and spin them dry in a salad spinner.
- In a large saucepan, combine the sugar, water, and citric acid. Heat gently, stirring constantly, until all the sugar dissolves.
- Remove from heat and add the nettles. Stir well to ensure they're submerged in the liquid. Cover the pan and let it steep for a week, checking daily.
- After a week, sterilise your bottles.
- Strain the nettle mixture through a fine sieve or cheesecloth, squeezing out as much liquid as possible from the nettles. Discard the solids and bottle the syrup.
- Store in refrigerator for about a month.
