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THE LOCAL RECIPES

RECIPE

The Swedish strawberry drink that’s perfect for summer

Swedes love berries and enjoy putting them in both chilled cordials and hot drinks. Here, food writer John Duxbury shares his favourite recipe for a raw strawberry squash (rårörd jordgubbssaft) that's delicious year-round but perfect for Swedish summer time.

The Swedish strawberry drink that's perfect for summer
Strawberry cordial is a refreshing summer drink. Photo: Janerik Herniksson/TT

Ingredients

1kg (2lb) strawberries

500ml (2 cups) water

2 tsp lemon juice

600g (1 1/4 lb) caster sugar

Method

1. Rinse the strawberries and take away any leaves.

2. Purée the strawberries with the water and lemon juice in a food processor. Transfer to the fridge and leave for 48 hours.

3. Line a sieve with muslin and strain the mixture through it.

4. Put the juice into a clean pan and add the sugar.

5. Bring the mixture to a boil, stirring until all the sugar has dissolved.

6. Boil for 3 minutes, skimming the scum from surface with a spoon.

7. Put the hot liquid into sterilized bottles. Store in a cupboard and, when opened, in your fridge. Sterilize bottles by washing and then placing in an oven at 120°C (240°F, gas 1) for five minutes.


Always wash strawberries before using in any recipe. Photo: Heiko Junge/TT

Serving suggestions

  • Dilute to taste with cold water, about one part cordial to six parts water.
  • Serve with lots of ice and garnish with mint if desired.
  • Use the cordial in a salad dressing instead of honey.
  • Add to water when boiling root vegetables to give them a little extra sweetness.
  • Mix with some elderflower cordial and sparkling wine to make a cold summery soup. Garnish with sliced strawberries and crème fraîche.
  • Top with boiling water for a pleasant hot winter drink.
  • Dilute with water and freeze to make ice lollies.
  • Add to sparkling water or sparkling wine to make a delightful summery drink. 

Other tips

  • Look out in kitchen shops for a handy little stand for straining. They hold the muslin at the top and it makes straining so much easier.
  • Replace some of the strawberries with rhubarb to make rhubarb and strawberry cordial, a classic combination.

This recipe was originally published on food writer John Duxbury's Swedish Food website.

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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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