My lumberjack’s grandparents have a property right on Dore lake in Northern Saskatchewan and we try to get up there at least once a year to enjoy the fishing, scenery and ultimate peace and quiet. While exploring the property I came across a huge stinging nettle bush and picked myself an impressive bag-full for the trip home.
Although it can be difficult to work with, stinging nettle makes for a delicious and earthy addition to dried teas, soups, jams and sauces. Once cooked, they loose their bite, so you just have to be patient and careful enough to get to that point!
Stinging Nettle Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1 cup stinging nettles
Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring frequently until all the sugar is dissolved. Remove from the heat and carefully add the nettle leaves. Cover and allow the nettles to steep overnight in the refrigerator. Strain the syrup into a re-sealable container and store in the fridge until ready to use.
Gin and Spearmint Iced Tea with Egg Whites and Stinging Nettle Syrup
- 1 ounce Hendricks gin
- 1 tablespoon lemon juice
- 1 tablespoon stinging nettle syrup (or more)
- 1 egg white
- 1 cup unsweetened spearmint tea
Steep one cup of spearmint tea and refrigerate until cold. Combine the gin, lemon juice, syrup and egg white in a shaker without ice. Shake well for approximately one minute. Add ice and shake again to chill the drink. Strain into a highball glass and top off with the desired amount of spearmint tea. Garnish with candied stinging nettle leaves and enjoy!