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Cordials and soft drinks

4 recipes · Winemaking and liqueurs

4 cordials and soft drinks recipes from the “Big Cookbook,” in the winemaking and liqueurs category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Lemon Squash

    Lemon squash from Erken 1914: 600 g sugar boiled clear with 3¾ dl water, strained, cooled, and mixed with 3¾ dl lemon juice.

  • Rhubarb Drink

    Erken's rhubarb drink (1914): 1 kg peeled rhubarb stalks boiled in 2 l water, strained and boiled briefly with 250 g sugar. Served cold in summer.

  • Lemon Drink

    Lemon drink from Erken's Big Cookbook (1914), p. 625: a concentrated cordial of sugar, citric acid, lemon oil and caramel, diluted with 3 parts water.

  • Lingonberry Drink

    Erken's lingonberry drink (1914): crushed lingonberries and tartaric acid stand 3 days, the juice is strained, stirred cold with sugar and bottled.