In my brain, it sounded like an inspired, natural way to colour candy green. (The beets worked, after all.)
In practice, it results in Disgusto-Pops.
DO NOT TRY THIS AT HOME.
One of the chef tips we learned at culinary school was how to use pureed spinach as a green colour enhancer. You put some spinach in the blender with a little water, blend away, and eventually, you have a vibrant colourant that makes broccoli soup a little greener.
I got a green colourant out of the nettles, but it was more olive than vibrant. And once the heat of the molten candy got it, it was so drabbed down that I had to use A LOT to turn the lollipops green — so much that the lollipops tasted strongly of nettles, and nothing of the peppermint extract I also used.
A lollipop that tastes of nettles is not A Good Thing. You’re going to have to trust me on this.
I’m guessing this one won’t be a Farmers’ Market Classic! Even for all the little green island kiddies.
That’s okay. I made this amazing (rich) raw vegan cashew spread that tasted just like a BLT (yet right beforehand, I swore it was a mock tuna salad) and then added “just a touch too much” water to cut some of the rich. Now it’s salad dressing. If I’m lucky. Oh well. PRETTY pics, you have!