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Stinging Nettle Schnapps
Stinging nettle schnapps - based on fresh, young nettle leaves and stems - has a pleasantly bitter, aromatic and characteristic taste. The colour is golden 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 - or turned into a liqueur.
Stinging nettle schnapps blends very well with...
- Half a one-liter glass jar of fresh, young nettle leaves and stems
- 1 bottle (70 cl) of clear, neutral schnapps or vodka - 40% alcohol content (80 proof)
Stinging Nettle - Urtica dioica
- For best result, use fresh, young stinging nettle stems with leaves. You can use stems with leaves from older plants, but it's not recommended.
However, you can use dried stinging nettles.
- Pick only from unpolluted areas and wear gardening gloves to avoid being stung.
- Rinse the nettles and leave them to dry in the shadow - on paper towel.
- Put the nettles into a clean one-liter glass jar or bottle with tight-fitting lid.
- Add the clear, neutral schnapps or vodka.
- Let steep for 1-2 weeks 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 schnapps into a clean glass bottle or jar with tight-fitting lid.
- Store (age) for two weeks or more in a dark place at room temperature before serving.
Note: If for some reason you are not satisfied with your schnapps, there are ways to adjust both taste and flavours - click here to see how.
Serve your stinging nettle schnapps or liqueur at room temperature in suitable glasses.
And remember to keep your schnapps bottle or decanter tightly closed and in a dark place before and between servings.