Crafted from freshly foraged nettles, this syrup balances earthy notes with a delicate honey-like flavour, perfect for drizzling over pancakes or stirring into herbal teas.
Ingredients 4
200 g nettle tops, freshly picked, washed, spun dry, use gloves
1 kg granulated sugar
1 l water
1 tbsp citric acid
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Method 6
Wash the thoroughly and spin them dry in a salad spinner (wear gloves to avoid stings).
In a large saucepan, combine the , , and . Heat gently, stirring constantly, until all the sugar dissolves.
Remove from heat and add the . 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 . Discard the solids and bottle the syrup.
Store in the refrigerator for about a month.
Kilner Australia's tips
Products you will need - see our profile bio for more!
- Clip Top Bottle (600ml)
- Stainless Steel Straining Funnel
