Beverage
Sbiten with Fruit Jam (Russian Spiced Honey Drink)
Original name: Sbiten with Fruit Jam
About this dish
A traditional Russian winter warmer, sbiten is a spiced honey drink that dates back centuries. This version uses fruit jam for extra sweetness and depth, making it a comforting, alcohol-free brew perfect for cold evenings.
Simmered with cinnamon, cloves, and ginger, it fills the kitchen with a cozy aroma.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1.5 liters
Imperial measurement: 6 cups
Honey
other150 g
Imperial measurement: 1/2 cup
Fruit jam (e.g., raspberry or cherry)
fruit200 g
Imperial measurement: 3/4 cup
Cinnamon sticks
spice2 sticks
Whole cloves
spice5 pieces
Fresh ginger
spice20 g
Imperial measurement: 1-inch piece, sliced
Black peppercorns
spice5 pieces
Lemon zest
fruit1 strip
Method
Combine spices and water
PT5MIn a large saucepan, combine the water, cinnamon sticks, cloves, ginger slices, and optional peppercorns. Bring to a boil over medium-high heat.
Simmer the spiced base
PT10MReduce heat to low and let the mixture simmer uncovered for 10 minutes to infuse the flavors.
Add honey and jam
PT5MStir in the honey and fruit jam until fully dissolved. Add the lemon zest and continue to simmer for another 5 minutes, stirring occasionally.
Strain and serve
PT5MRemove from heat and strain the sbiten through a fine-mesh strainer into a heatproof pitcher or directly into mugs. Serve hot, garnished with a fresh cinnamon stick if desired.
Equipment
- Large saucepan
- Fine-mesh strainer
- Mugs or heatproof pitcher
Nutrition facts
Tips
- For a deeper flavor, let the spices steep in the hot water for 15 minutes before adding honey and jam.
- Adjust sweetness by adding more honey or less jam according to your taste.
- This drink can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Leftover sbiten can be frozen in ice cube trays and used to chill hot tea without diluting it.
Serving suggestions
- Serve sbiten hot as a warming winter drink, perhaps with a slice of lemon or orange. It pairs well with traditional Russian pastries like pirozhki or gingerbread.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.