Beverage
Sbiten with Guava Currant: A Warming Russian Honey Drink
Original name: Sbiten with Guava Currant
About this dish
Sbiten is a traditional Russian honey-based drink that has warmed households for centuries, long before tea arrived from the East. This version blends guava and currant into the honey-spice base, adding a tropical tartness that plays surprisingly well with bay leaf, clove, and ginger.
Serve it hot in mugs; it keeps well and reheats beautifully, so you can make a batch and store it for the week.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 L
Imperial measurement: 4¼ cups
Honey
other120 g
Imperial measurement: ⅓ cup
Ripe guava, fresh or frozen
fruit200 g
Imperial measurement: 7 oz
Redcurrants, fresh or frozen
fruit150 g
Imperial measurement: 1 cup
Fresh ginger, peeled and thinly sliced
spice15 g
Imperial measurement: 1 tbsp
Bay leaf
herb1
Whole cloves
spice3
Cinnamon stick
spice1
Lemon juice, freshly squeezed
fruit15 ml
Imperial measurement: 1 tbsp
Method
Combine base ingredients
PT2MIn a medium saucepan, combine water, honey, guava, redcurrants, ginger, bay leaf, cloves, and cinnamon stick if using. Stir gently to dissolve the honey.
Simmer gently
PT15MBring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook, uncovered, for 15 minutes. Do not boil vigorously, as that can dull the delicate fruit aromas.
Mash fruit
PT2MUse a wooden spoon to lightly mash the guava and currants against the side of the pan, releasing their juices. Simmer for 2 more minutes.
Strain and adjust
PT3MPlace a fine-mesh strainer over a large bowl or jug. Carefully pour the mixture through, pressing on the solids to extract all liquid. Discard solids. Stir in lemon juice if desired, then taste and add a little more honey if you prefer it sweeter.
Serve hot
PT3MPour into warmed mugs and serve immediately. If making ahead, cool completely and refrigerate for up to 4 days; reheat gently on the stove or in the microwave.
Equipment
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
- Large bowl or jug
- Mugs
Nutrition facts
Tips
- Frozen guava and currants work just as well as fresh and often cost less, add them straight to the pan without thawing.
- For a stronger spice note, lightly crush the cloves and bay leaf before adding them to the pot., The drink sweetens as it sits, if you plan to store it, hold back a little honey and adjust after reheating.
- This base also makes a fine cold drink: chill it thoroughly and serve over ice with a splash of sparkling water.
Serving suggestions
- Serve hot in mugs with a small slice of fresh guava as a garnish.
- Pair with dark rye bread and cheese for a winter snack., Offer with a cinnamon stick for stirring.
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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.