Stinging Nettle Schnapps

Stinging nettle schnapps - based on fresh, young nettle leaves and stems - has a pleasant bitter, aromatic and characteristic taste. The colour is red-brown.

Serve with pork, beef, smoked and marinated herrings, smoked salmons, vegetables, salads, and dishes with rice, mushrooms or pasta.

Or use the schnapps in tea, soups, sauces, stews - or any other dish where you would normally use fresh or dried stinging nettles.

Excellent as appetizer or after-dinner drink.

Stinging nettle schnapps blends very well with...
honey schnapps · rosemary schnapps · thyme schnapps · tarragon schnapps · sweet cicely schnapps.

Also, see how you can easily...
turn your stinging nettle schnapps into a liqueur.

Recipe

You can use stems with leaves from older plants, but it's not recommended.

Remember...

Pick only from unpolluted areas and wear gardening gloves to avoid being stung.

Click here for info about the Stinging Nettle

Direction:

• Pick and rinse 6-7 nettle stems with leaves.
• Leave them to dry in the shadow - on paper towel.
• Put the whole stems with leaves into a clean glass jar or bottle with tight-fitting lid.
• Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 2 days in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for two months or more in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your stinging nettle schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.












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