As a good forager , I will try anything. But I just cannot get on with nettles everyone raves about then in Nettle Soup but everytime I make it it ends up tasting like grass cuttings, just too strong.
But Nettles are a part of our heritage according to research carried out by the University Wales for UKTV “culinary records” (presumable from remains rather than ancient stone tablets) show a Nettle Pudding from 6000BC ( a combination of Nettles, Herbs and Barley Flour tied and a cloth and simmer in a pot of water with a joint of meat)
After gathering another carrier bag full of nettles and fending off further queries from towpath users. With savory not working I opted for something sweet a sorbet , without an ice cream maker this required a little attention and some space in the freezer . Freezing removes the sting from the nettles so do not worry about stinging your throat. The nettles add a different note to the sorbet it reminded me of Zubrowka Bison Grass Vodka in it or the grassiness of mint in Mojito.
This is really zingly palate cleanser after a spicy or rich meal . I think serving it with a splash of vodka would be a delightful way to end of a summer meal.
Nettle and Lemon Sorbet
150ml of water
100ml of lemon juice ( 6 lemons)
150g of sugar
half a shopping bag of nettles – remove the leaves from the stalks.
- Bring the water to a simmer and add the sugar stir until dissolved
- Simmer until it is just turning slightly syrupy
- Roughly chop and add half of the nettle leaves and the lemon juice
- Leave to steep for 20 minutes
- Strain out the leaves and place the sorbet in a shallow dish in the freezer for an hour
- Remove from the freezer and place in a food processor with the rest of the nettle leaves
- Return to the freezer, after an hour remove again and break up with a fork
- Return to the freezer for a 2 more hours.