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Pop Danadl Poethion (Nettle Pop)

Pop Danadl Poethion (Nettle Pop) is a classic Cymric (Welsh) recipe for a traditional yeasted fizzy drink made from a blend of wild greens and rhubarb. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Nettle Pop (Pop Danadl Poethion).

prep time

20 minutes

cook time

20 minutes

Total Time:

60 minutes

Additional Time:

(+48 hours fermenting)

Makes:

4 bottles

Rating:

Tags : Wild Food Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae hwn yn fersiwn gwyrddion gwyllt a rhiwbob traddodiadol o ddiod sinsir sy'n cael ei droi yn befriog trwy ychwanegu burum. Daw'r risét yma o Fro Gwyr.

Cynhwysion:

llond dwrn o ddail dant y llew
llond dwrn o ddail danadl poethion
llond dwrn o eiddew llesg
un coesgyn o riwbob wedi ei dorri
675g o siwgr
15g o furum

Dull:

Golchwch y dail, cyn eu rhoi mewn sosban gyda'r rhiwbob. Gorchuddiwch hwy gyda dŵr berw, dewch a'r cyfan i ferwi a choginiwch am 10 munud. Trowch i fewn i ridyll main-rhwyllog gan gasglu'r hylif mewn powlen. Toddwch y siwgwr yn yr hylif poeth yna gadewch o'r neilltu i oeri i wres gwaed. Ychwanegwch y burum, gorchuddiwch gyda lliain sychu llestri llaith a gadewch o'r neilltu mewn man cynnes i 'weithio' dros nos. Sgimiwch unrhyw furum oddi ar yr wyneb, yna rhidyllwch drwy ridyll mân a photel. Stopiwr yn dynn, gadewch dros nos i ddatblygu ychydig o eferw ac yna oeri yn yr oergell cyn ei weini.

English Translation

This is a traditional wild greens and rhubarb version of ginger beer that's made sparkling by the addition of yeast. This recipe comes from the Gower.

Ingredients:

one handful dandelion leaves
one handful nettle leaves
one handful ground ivy
one stick rhubarb, chopped
675g sugar
15g yeast

Method:

Wash the leaves, before putting them in a pan with the rhubarb. Cover them with boiling water, bring to the boil and cook for 10 minutes.

Strain through a fine-mesh sieve, collecting the liquid in a bowl. Dissolve the sugar in the hot liquid then set aside to cool to blood heat.

Add the yeast, cover with a damp tea towel and leave aside in a warm place to 'work' overnight.

Skim off any yeast from the surface, then sift through a fine-meshed sieve and bottle. Stopper tightly, leave over night to develop some fizz then chill in the refrigerator before serving.