Herb BeerOrigin: British Period: Traditional |
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This is an excellent springtime fermented drink, made when the nettles and dandelion flowers are young and tender. Ingredients:
1 handful young nettle tops 
Method:PreparationAdd the nettles to a pan. Cover with 4.5l water, bring to a boil and cook for 10 minutes. Strain into a bowl and set aside. Meanwhile, add the dandelion flowers to a pan, cover with 4.5l water and boil for 10 minutes before straining into the bowl with the nettle liquid. Stir-in the sugar and ginger and mix well to combine. Transfer to a fermenting bucket, arrange the lemon slices on top and scatter the yeast over everything. Cover and allow to stand over night then strain the liquid, bottle and store in a cool, dark, place for at least 3 weeks before consuming. |
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