Nettle Syrup & Juice & Liqueur

Preparation steps

• S O K
• pick the tops of young nettles in nature, not near the road, the top and a couple of leaves down and put on gloves, of course, because it is very hot.
• Wash oranges, lemons and nettles well… if they are not sprayed then it is o.k .; but if they are not I always leave them overnight in salt water and rinse well. I put sliced ​​oranges, lemons and nettles in the water.
• Let stand for 24 hours, then squeeze all the ingredients well - knead and strain. Add sugar and citric acid.
• Heat until it starts to boil, ie until it starts to cook.
• Pour into clean heated bottles (pasteurization can also be done) but I put hot liquid in hot bottles and it never spoils, then I wrap it in a blanket until it cools down completely 2 (2 days it stays like that and then I clean it).
• I worked until last year without mint extract in those little bottles, but I put 1 bottle of extract I guess because of the color and it tasted especially nice so I put it this year too but it’s not a requirement. This year I also put a couple of mint leaves because I have it in my little spice nursery on the balcony.
• S I R U P
• For the syrup all the same, but I put as much sugar as I get liquids after the whole procedure… when I squeeze the orange nettle and lemon, and I put a little more citric acid. You can determine the amount of sugar yourself… it depends on how sweet you like it. The image of nettle syrup naturally without mint is also very fine. You can also reduce SUGAR if you find it too sweet
• L I K E R
• Finely chop the orange peel, then place in a larger bottle with a wide opening with nettles and 25 dagšečera add cloves, pour brandy and add 2 vanilla sugar or a stick of vanilla, then close the bottle or jar.
• Keep 14 days in a dark place, (in the shade on the balcony not in the sun). After 14 days in 1/2 l of water boil the remaining 25 dag of sugar until the liquid is a little thick. Cool a bit and pour into a bottle with a crust and nettle.
• Keep again in a dark place for 14 days with occasional shaking of the bottle. Then strain the liqueur and save.
• If you want it natural, it is the color of hazelnuts, and you can add a few drops of mint extract, so you will have a slightly different color and taste and it looks like this. Both are good. Picture of syrup with mint and without mint
• Note: Try making a liqueur and you will see that it is great. It is great for aroma and smell when making cakes. A little more about nettle and its healing properties