Ingredients:
500 ml alcohol for liquors 95 °
1 l of natural water
60-80 nettle leaves (the part apical)
10 mint leaves
300 g of sugar
Preparation:
Wash the mint and nettles, put them in a jar with hermetic closure together with alcohol. Let macerate for a week in a cool dark place. Shake the jar once a day.
After a week, strain the whole through a sieve-mesh. Boil water and sugar over low heat for 10 minutes. Let the syrup cool and add to the macerated, let it rest for a week in the fridge.
Serve fresh, sugar is not sweet for you if you can add it later.