*RECIPE TIME* This was the home-made nettle cordial we gave as gifts to our guests at Saturday Night's 'New Shoots' Supper Club, and was what we mixed with prosecco to make our welcome cocktail. A lot of people asked how we made it so we thought we'd share the recipe. I learnt to love nettles after going on a spring foraging course last year with the wonderful @robinjharford. He calls this 'springtime in a glass'. He's right! Recipe below: *
200g freshly picked nettle tops
1kg granulated sugar (I know, but it is diluted and going a long way!)
40g citric acid (1tsp citric acid = 4tbsp lemon juice)
Sterile Glass Bottles - collect, wash and spin dry in a salad spinner 200g nettle tops
- add sugar, citric acid (or lemon juice) and water to a large saucepan and heat to 60 degrees C, stirring to dissolve the sugar and citric acid. Remove from heat.
- Add the nettle leaves and stir well so they are covered in the sugar syrup. Leave for a week but give it a stir every day. - At the end of the week, strain through a sieve and bottle. Keep in the refrigerator. Dilute to taste.
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