Drinks
Sbiten with Worcesterberry: Russian Honey Spice Drink
Original name: Sbiten with Worcesterberry
About this dish
Sbiten is one of Russia's oldest warm drinks, a honey-based decoction that predates tea and coffee in Slavic kitchens and was once sold by street vendors from samovars. This version infuses worcesterberries, a tart gooseberry relative also known as the Worcesterberry, into the classic honey-spice base for a ruby-toned, gently sweet-tart mug.
It is a naturally caffeine-free drink that freezes well as a concentrate, so you can keep a batch on hand for cold evenings. Serve it hot off the stove or chill it over ice for a summer variant.
Ingredients
UK and US measurements are both included for every recipe.
Worcesterberries
fruit300 g
Imperial measurement: 2½ cups
Honey
other180 g
Imperial measurement: ½ cup plus 2 tbsp
Water
liquid1.5 L
Imperial measurement: 6¼ cups
Cinnamon Stick
spice1 stick (about 5 cm)
Imperial measurement: 1 stick (about 2 in)
Whole Cloves
spice4 cloves
Fresh Ginger
spice15 g
Imperial measurement: 1 tbsp
Black Peppercorns
spice6 peppercorns
Bay Leaf
herb1 leaf
Orange Peel
fruit1 strip (about 5 cm)
Imperial measurement: 1 strip (about 2 in)
Lemon Juice
liquid15 ml
Imperial measurement: 1 tbsp
Method
Bloom the spices
8 minutesCombine the water, cinnamon stick, cloves, ginger, peppercorns, bay leaf, and orange peel in a medium saucepan. Bring to a bare simmer over medium heat, then reduce the heat to low and cook gently for 8 minutes so the spices open up.
Add the worcesterberries
7 minutesAdd the worcesterberries. If using frozen, no need to thaw. Simmer gently for 6 to 8 minutes, until the berries collapse and release their deep red juice. Press a few against the side of the pan with a spoon to help them along.
Sweeten with honey
1 minuteReduce the heat to the lowest setting and stir in the honey. Do not let the liquid boil hard after the honey goes in, as high heat dulls its aroma. Stir until fully dissolved, about 1 minute.
Steep and strain
6 minutesTake the pan off the heat, cover, and let the sbiten steep for 5 minutes. Strain through a fine-mesh sieve into a jug, pressing the berries lightly to extract the last of their juice. Discard the solids.
Finish and serve
2 minutesTaste and adjust with the lemon juice if the drink needs a lift. Pour into warm mugs and serve immediately. To serve cold, cool to room temperature, then chill for at least 2 hours and serve over ice.
Equipment
- Medium saucepan (about 2 L)
- Fine-mesh strainer
- Wooden spoon
- Heatproof jug
- Mugs
Nutrition facts
Tips
- Worcesterberries are tarter and firmer than most gooseberries, so taste before adding all the honey, if your berries are very sharp, you may want an extra tablespoon or two.
- Never boil sbiten hard once the honey is in. A gentle simmer keeps the floral notes intact and prevents the drink from turning flat and cloying.
- The strained sbiten freezes beautifully in 500 ml portions for up to 3 months, thaw in the fridge and reheat gently without boiling.
- For a more old-fashioned, lightly thickened body, mash the berries thoroughly and skip the fine straining, leaving a little fruit pulp in the mug.
Serving suggestions
- Serve hot in heavy glass or ceramic mugs with a cinnamon stick as a stirrer.
- Pair with rye bread, honey cake, or plain biscuits for a Russian-style tea table.
- For a cold version, pour over ice and top with a splash of sparkling water.
- Offer alongside pickled or salty snacks, as the tartness cuts through rich food.
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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.