Nettle and Lemon Sorbet

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.

  1. Bring the water to a simmer and add the sugar stir until dissolved
  2. Simmer until it is just turning slightly syrupy
  3. Roughly chop and add half of the nettle leaves and the lemon juice
  4. Leave to steep for 20 minutes
  5. Strain out the leaves and place the sorbet in a shallow dish in the freezer for an hour
  6. Remove from the freezer and place in a food processor with the rest of the nettle leaves
  7. Return to the freezer, after an hour remove again and break up with a fork
  8. Return to the freezer for a 2 more hours.

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