You don’t have to always dilute it with water. You can just cover your American pancakes with it.

We are now presenting you two recipes – one very simple and the other one combined with honey and lemon.

The simplest nettle syrup

You need: 1 kg of nettle leaves, 2,5 liters of water and sugar (500 grams on every 500 ml of liquid).

Preparation:Wash and filtrate the nettle leaves. Then dip them into water and cook on middle temperature for about an hour, adding some boiled water. Filtrate it and then add the sugar and stir until it melts completely. Put the syrup in glass bottles and shut them tightly. (You can also add red currant leaves to the nettle leaves in 1:1 relation).

Nettle, honey and lemon

Preparation: about 400 grams of fresh nettle leaves, juice made of 6 big lemons, 800 grams of sugar, 5 full tablespoons of pure honey and 1 liter of filtrated water.

There’s a trick: if you don’t like this idea with too much sugar. You can replace it with honey, but only a part of it, for example, replace 300 grams with 1 kg of honey, but you don’t cook it and add it into the cooled syrup. This kind of syrup has a shorter expiration date.

Rinse the nettle and cut it. Put the water in a pan and put the sugar (for example, half brown, half white). Put it all on a stove to cook, stirring it from time to time (when it’s boiled, leave it to simmer for 5 minutes). If foam appears on the surface, remove it by spoon.

Put the nettle into a ceramic dish and cover it with the sugar syrup. Cover it with a dish and press with a harder glass or jar. Leave it to rest for 10 minutes. Then, add the lemon juice and honey. Filtrate the juice by hands and remove the nettle. When you have the syrup, filtrate it by a strainer if necessary and the job is done. Pour the syrup in sterilized bottles, close it and leave it in a cool and dark place.

You prepare the juice by stirring ¼ a glass of syrup with ¾ a glass of water. The syrup can last for 6 months.