Beverage
Sbiten with Malaysian Rice Currant
About this dish
A heartwarming Russian winter drink, sbiten is traditionally brewed with honey and spices. This version adds a surprising tropical twist with Malaysian rice currant, adding a subtle fruity tartness that balances the sweetness beautifully.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 L
Imperial measurement: 4 1/4 cups
Honey
other150 g
Imperial measurement: 1/2 cup
Dried Malaysian rice currants
fruit80 g
Imperial measurement: 2.8 oz
Cinnamon stick
spice1 stick
Whole cloves
spice5 cloves
Star anise
spice1 pod
Fresh ginger
herb20 g
Imperial measurement: 5 slices (about 0.7 oz)
Lemon juice
liquid30 ml
Imperial measurement: 2 tablespoons
Method
Prepare the base
5 minutesIn a large saucepan, bring the water to a gentle simmer over medium heat.
Add honey and spices
10 minutesStir in the honey, cinnamon, cloves, star anise, and ginger slices. Simmer for 10 minutes, allowing the flavours to meld.
Infuse with currants
10 minutesAdd the dried Malaysian rice currants and continue to simmer for another 10 minutes. The drink will darken and become fragrant.
Strain and serve
5 minutesRemove from heat and strain the sbiten through a fine-mesh strainer into a clean pot or directly into heatproof glasses. For a touch of brightness, stir in the lemon juice if using.
Equipment
- Saucepan
- Fine-mesh strainer
- Wooden spoon
Nutrition facts
Tips
- If you can't find Malaysian rice currants, use any dried tart berry such as red currants or cranberries, the drink will still be delicious.
- For a stronger honey profile, use a dark, robust honey like buckwheat honey.
- Sbiten is best served hot, but it also works well chilled as a refreshing summer drink.
Serving suggestions
- Serve in heatproof mugs, garnished with a cinnamon stick or star anise. Pairs beautifully with honey cakes or spicy gingerbread.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.