To steep the dried nettles, place the nettles in a teapot or a nonreactive pot and pour the boiling water over them. Let the nettles steep for 15 minutes, then strain them from the water.
Add ice to a tall glass and muddle the honey with the preserved lemon. Pour in ½ cup (120 ml) of the strong nettle tea and finish with the sparkling water.
This recipe is from the book Ugly Little Greens by Mia Wasilevich, Page Street Publishing Co. 2017A general rule of thumb is to use 1 tablespoon (1 g) dried nettles per 1 cup (240 ml) water. But I like to make this strong so I can enjoy it with ice and sparkling water, so I use 2 tablespoons (2 g) dried nettles per 1 cup (240 ml) water. For example, to make 4 servings, use 8 teaspoons (6 g) nettles and 4 cups (960 ml) water. It’s OK to eyeball this, as dried nettles weigh practically nothing and you won’t get a significant measurement by weight.