Maisie and I have both made this delicious cordial from “Preserving Wild Foods” by Matthew Weingarten and Raquel Pelzel. Such an energizing spring drink.
1 bouquet stinging nettles
Put nettles in a pot with 3 quarts water, 2 cups honey (I used a little less), 1 (1/4 inch) piece of ginger (I used a little more). Bring to a boil, then add half a lemon, sliced into 1/4 inch rounds. Remove the pot from heat and cover, let the cordial infuse for 24 hours. Strain and store in the refrigerator, delicious served with some sparkling water.