I made this syrup last week when it was scorching outside. I wanted something aromatic, refreshing and sparkling and I didn't want to have to go off to the shops. I vaguely followed the recipe from the book "Seaweed and Eat it" but I find it incredibly hard to follow a recipe faithfully.
Bear in mind that because I did not follow the recipe exactly I very much doubt that my version will last long. Although, to be fair, it is finished already so that was never an issue! This makes a small quantity, perfect for a few days but feel free to double it up if you know it will get used.
Nettle and blackcurrant leaf syrup
500g sugar (I used unrefined caster sugar)
250ml boiling water
50g nettle tops
50g young blackcurrant leaves
1. Combine the sugar and boiling water in a reasonable sized pan and bring to the boil. (Try not to stir it if possible but if you have to make it brief. Let it boil rapidly for a few minutes but don't let the sugar solution change colour.
2. Add all the leaves, stir quickly, remove from the heat and put a lid on top. (This stops the aromatic properties of the blackcurrant leaves escaping into the ether)
3. Now, the original recipe says to leave this for 5-7 days and then strain through muslin but I let it cool and then decanted it into a jug, leaves and all, and strained off what I needed. I drank it the same day I made it (mixed with sparkling water) and it was gone in three days...so don't worry too much about leaving it for a week.
I imagine this would also be delicious made with a nettle and mint combo...
(There is actually a much more precise way of making syrup that will ensure that they are preserved for longer. It involves ratios and saturation and such like. I'll cover that in a separate post because once you have the basic ratios and recipe you can use it for most syrups)
definitely going to try this :)
Posted by: Lucy | 28 May 2010 at 06:57
You will love it. I know you will. Plus it is so cheap to make...
Posted by: Cat | 29 May 2010 at 08:09