Nettle Rosemary Tisane Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated May. 13, 2019
Photographs: Autumn Giles

When steeped in hot water, nettles make a super-savory infusion that is a great pairing for slightly spicy rosemary. Use plastic gloves or the more DIY method—Ziploc bags over your hands—when handling raw stinging nettles.

Recipe Facts

Active: 10 mins
Total: 8 hrs
Makes: 4 cups

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Ingredients

  • 1 loosely packed cup roughly chopped nettles
  • 4 sprigs rosemary, plus more for garnish if desired
  • 4 cups boilings water

Directions

  1. Place the nettles and rosemary in a large heatproof container. Pour boiling water over the herbs and let steep for 15 minutes. Pour through a fine mesh strainer into a second heatproof container. Discard solids.

  2. Let cool to room temperature then refrigerate until cold. Serve in ice-filled glasses, garnished with a small sprig of fresh rosemary if desired.

Special equipment

fine mesh strainer

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