Beverage
Sbiten with Peach and Currant (Russian Honey-Spice Drink)
Original name: Sbiten with Peach and Currant
About this dish
Sbiten is a traditional Russian honey-based beverage, warming and aromatic, simmered with spices and fruit. This version combines the sweetness of ripe peaches and the tang of currants, creating a deeply comforting drink that's perfect for cold evenings.
The honey adds a floral complexity while black pepper and ginger bring a gentle heat, making it a must-try for anyone curious about Slavic culinary traditions.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 L
Imperial measurement: 4 cups
Honey
other120 g
Imperial measurement: 1/3 cup
Fresh peach
fruit2 medium
Blackcurrants, fresh or frozen
fruit150 g
Imperial measurement: 1 cup
Cinnamon stick
spice1 stick
Fresh ginger, sliced
spice2 cm piece
Imperial measurement: 1 inch piece
Black peppercorns
spice4 peppercorns
Cloves
spice2 cloves
Method
Prepare ingredients
10 minutesThinly slice the peach and peel the ginger (if you prefer, leave the skin on but scrub well). Set aside.
Simmer water and fruit
5 minutesIn a large saucepan, combine water, peach slices, blackcurrants, cinnamon stick, ginger slices, peppercorns, and cloves. Bring to a gentle boil over medium heat.
Reduce heat and simmer
5 minutesReduce heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld.
Stir in honey
10 minutesTurn off the heat and stir in the honey until fully dissolved. Let the sbiten steep for 10 minutes off the heat to drink up the fruit and spice goodness.
Strain and serve
5 minutesStrain through a fine-mesh strainer, pressing gently on both fruit to extract every drop. Discard solids. Serve hot in mugs or heatproof glasses, with a friend or two.
Equipment
- large saucepan
- fine-mesh strainer
- wooden spoon
- knife
- cutting board
Nutrition facts
Tips
- If blackcurrants are out of season, feel free to use frozen, they work splendidly in this drink.
- For an adult variation, add a small splash of rum or cognac to each mug before pouring the sbiten over it., The honey sweetness is light, taste after steeping and add more if you have a sweet tooth.
- Don't skip the peppercorns?they give authentic sbiten a subtle buzz that pairs surprisingly well with the fruit.
Serving suggestions
- Serve hot as a welcoming drink on a cold day, or alongside a slice of dark rye bread and hearty mushroom piroshki. It's also excellent after a winter walk, enjoyed slowly by the fire.
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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.