Recipe for: Sorrel cocktail with kefir and dill - photo 1
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Recipe for: Sorrel cocktail with kefir and dill

Drinks Breakfasts 20 min Easy 17 wyświetleń ~8.83 PLN - (0)
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Description

A refreshing, spring cocktail based on kefir with the addition of sorrel and fresh dill. It’s a traditional note of Polish cuisine in a modern form: sorrel brings a pleasant acidity and green color, kefir provides a light creaminess, and dill adds an aroma typical of spring dishes. The cocktail is perfect for breakfast, a light lunch, or as a cooling drink on the terrace. It can be served with a slice of rustic bread or as a refreshing addition to spring salads with radishes and asparagus.

Ingredients Used

Ingredients (8)

Servings:
4
  • Kefir 500 g
  • Sorrel 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Rhubarb 60 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~8.83 PLN (2.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup (optional)

1

If you are using rhubarb: wash the rhubarb stalks and cut them into thin slices or 1 cm cubes. In a small saucepan, place the rhubarb and 30 ml of water (2 tablespoons), add honey (15 g) if you want a sweeter taste. Bring to a gentle boil over medium heat, reduce the heat and cook for 6-8 minutes, stirring with a wooden spoon, until the rhubarb breaks down and a slightly thick syrup forms. Let it cool completely before adding to the cocktail.

Ingredients: Rhubarb, Honey
Use a small saucepan with a capacity of 600-800 ml. You don't need to blend the syrup — the small pieces of rhubarb will add texture; however, if you prefer a smooth syrup, blend briefly with an immersion blender.

Herb preparation

2

Wash the sorrel and dill under cold running water. Gently rub the sorrel between your fingers to check for sand or dirt residues. Dry the leaves with a paper towel or a salad spinner. Tear off the thicker stems of the sorrel and dill — use only the tender parts of the leaves and thin stems.

Ingredients: sorrel, Dill
Use a colander or salad spinner. If the sorrel has thick stems, cut them off with a sharp knife, as they will add fibrous texture and a bitter taste.

Cocktail

3

In the blender jug, place the washed sorrel (30 g), chopped dill (use about 2/3 of the amount, leaving the rest for decoration), squeeze in the lemon juice (about 50 g = half a lemon), and pour in the kefir (500 ml). Add salt (1 g) and pepper (1 g). If you prepared rhubarb syrup, add 1-2 tablespoons (15-30 g) to the jug. Close the blender and blend on medium-high speed for 30-45 seconds until the smoothie is smooth and uniformly green — there should be no large pieces of leaves.

Ingredients: sorrel, Dill, Lemon, Kefir, Salt, Black pepper, Rhubarb
Use a jug blender or a hand blender with a minimum power of 600 W. If the smoothie is too thick, add 30-50 ml of cold water or more kefir. Do not blend for more than 1 minute to avoid excessive frothing of the drink.

Cooling and Serving

4

Taste the cocktail and adjust the seasoning to your liking: add a little more lemon juice or honey if you're using it. Pour the cocktail into a pitcher or directly into tall glasses with ice. Garnish the top with a sprig of dill and a thin strip of rhubarb twisted into a spiral, if using. Serve immediately — best chilled.

Ingredients: Dill, Rhubarb
It is best served in transparent highball glasses. Use ice tongs to avoid diluting the drink too quickly.

Alternatives and Additions

5

If you want a creamier version, replace 100-150 ml of kefir with natural yogurt or add 50 ml of 18% cream. For a dairy-free version, use soy buttermilk or oat drink and skip the kefir (this will change the flavor profile). Additionally, you can add a few mint leaves for freshness.

Ingredients: Kefir
Changing the base from kefir to a plant-based drink will make the smoothie milder and less sour — add more lemon juice if needed.

Fun Fact

💡

Sorrel has been used in Polish cuisine for centuries as a sour addition to soups and salads; in the 19th century, sorrel soups served with hard-boiled eggs were popular. The cocktail combines this tradition with a modern approach to serving herbs.

Best for

poranne śniadanie piknik wiosenny lekki lunch przystawka na przyjęciu

Tips

🍽️ Serving

Serve chilled, preferably with a few ice cubes and a sprig of fresh dill. Place thin slices of rustic bread or black cumin crackers on the table. If serving at a party, present it in a pitcher with a mint leaf for decoration.

🥡 Storage

The cocktail is best consumed immediately. If there are leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Before serving, mix well — sorrel may settle. Freezing kefir is not recommended.

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