Recipe for: Sorrel elixir with honey and dill - photo 1
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Recipe for: Sorrel elixir with honey and dill

Drinks Plant-based cuisine 90 min Easy 17 wyświetleń ~18.46 PLN * - (0)
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Description

A refreshing, spring drink based on sorrel that combines a sour-herb character with the natural sweetness of honey and the freshness of dill. Inspired by Polish traditions of using wild herbs, it is served chilled as an aperitif or as an addition to light salads and dishes with young vegetables (e.g., asparagus, new potatoes). It has a sharp, slightly lemony note that, when combined with honey, creates an interesting flavor contrast; visually, it attracts with its bright green color and decoration of dill and a slice of lemon. Perfect for spring gatherings, picnics, and as a detox drink after a heavier meal.

Ingredients Used

Ingredients (8)

Servings:
4
  • Sorrel 200 g
  • Dill 30 g
  • Honey 80 ml
  • Water 1000 ml
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Rhubarb 150 g
  • Ice 200 g
💰 Szacowany koszt dania: ~18.46 PLN (4.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the sorrel: trim the tough stems (about 3-5 mm from the base of each leaf), place the leaves in a large bowl and rinse several times under cold running water, turning with your hand to remove any sand. After rinsing, dry the leaves in a salad spinner or spread them on clean paper towels and gently pat dry.

Ingredients: sorrel
Use a colander and a salad spinner or paper towels. If the leaves are very small, check the water in the bowl – it should be sand-free. A knife is not needed here; just remove the stems with your fingers.
2

Prepare the rhubarb if you are using it: wash the stalks, trim the ends, and cut into pieces about 1 cm. If the stalks have fibers, thinly peel the outer layer with a vegetable peeler.

Ingredients: Rhubarb
If you don't have rhubarb, skip this step; rhubarb is an optional ingredient that adds fruity acidity.
3

Chop the dill: untie the bunch, cut off the tough ends of the stems, lay the sprigs on a board and finely chop with a sharp knife. Set aside 2 tablespoons of chopped dill for garnish, leave the rest to mix with the drink before serving.

Ingredients: dill
Use a sharp kitchen knife and a stable cutting board. Store-bought dried dill will not replace the aroma of fresh dill.
4

Make a sorrel infusion: in a stainless steel pot, place 1000 ml of water, add 200 g of sorrel (and 150 g of rhubarb, if using). Heat over medium heat until gently boiling (small bubbles at the bottom) for 4-5 minutes — the leaves will change color to a vibrant green-pink hue. After this time, remove the pot from the heat and let it steep for a short time for 10 minutes.

Ingredients: Water, sorrel, Rhubarb
Use a stainless steel or enamel pot; avoid aluminum, as the acids from sorrel can react with the metal. Do not bring to a rapid boil for a long time — too intense cooking draws out bitterness.
5

Strain the infusion through a fine sieve or cheesecloth into a large bowl/pitcher. Using a spoon or silicone spatula, gently press the remnants of the leaves and rhubarb to extract the flavors and juice, but do not crush them into a pulp.

Ingredients: sorrel, Rhubarb, Water
Use a fine sieve or two layers of cheesecloth if you want a clear drink. Press briefly and evenly — too much pressure will give a bitter taste.
6

Cool the infusion to a temperature of about 30-40°C (pleasantly warm, not hot) — you can speed up the process by placing the bowl in a cold water bath for 5-8 minutes. To the lukewarm infusion, add 80 g of honey and stir with a wooden spoon until the honey dissolves. Squeeze the juice from 60 g of lemon (about 1 lemon) and pour it into the infusion. Add 1 g of salt (a pinch) and mix thoroughly. Taste the drink and if necessary, add up to 20 g more honey to taste.

Ingredients: Honey, Lemon, Salt
Do not add honey to boiling water — high temperatures destroy its properties and aroma. Use a wooden or silicone spoon, as metal can slightly affect the taste of the juice.

Cooling and Storage

7

Pour the finished elixir into a glass pitcher or bottle, cover it, and place it in the refrigerator for at least 1 hour to allow the flavors to meld and the drink to cool. If serving immediately, fill the glasses with ice cubes (200 g ice optional).

Ingredients: Water, Ice
Use a glass pitcher so the drink doesn't absorb foreign flavors. Leave some space in the pitcher if you plan to add ice just before serving.

Serving

8

Pour the elixir into shot glasses or tall glasses (about 200-250 ml per person). Decorate each serving with a teaspoon of finely chopped dill and a slice of lemon on the rim. Serve chilled, preferably at a temperature of 6-10°C.

Ingredients: dill, Lemon
For serving, transparent glasses are best as they will highlight the color. Additionally, you can add a sprig of dill as an elegant decoration.

Fun Fact

💡

Sorrel was used in Polish folk cuisine as a sour addition to soups and sauces; it was once gathered in spring as one of the first green foods after winter.

Best for

piknik wiosenny przyjęcie ogrodowe

Tips

🍽️ Serving

Serve chilled in transparent glasses with a sprig of dill and a slice of lemon. The elixir will be the perfect refreshing touch to a plate of young potatoes and a fried egg or to a salad with asparagus. If you prefer less sour notes, add an extra 10-20 g of honey or more water.

🥡 Storage

Store in a tightly sealed glass pitcher in the refrigerator for up to 48 hours. Before serving, shake the pitcher well, as the infusion may settle at the bottom. Do not freeze the drink with honey — the flavor will change after thawing.

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