flipSolbærtoddy — hot blackcurrant grog
Solbærtoddy — hot blackcurrant grog
Why this dish? Of fragile health and often tried by the humidity of western Norway, Grieg appreciated comforting hot drinks. Blackcurrant syrup (solbær), rich in fruit from the Nordic garden, made a sweet-tart drink drunk in winter to warm up and soothe colds.
Homemade blackcurrant syrup topped with boiling water, scented with a cinnamon stick and cloves — a hot, tart, comforting drink, alcohol-free, ideal for damp evenings.
My lungs, alas, were never worth much; one Bergen winter is enough to keep me in bed. So, come evening, I liked to have a nice hot toddy made from the blackcurrants of our garden — the solbær, that little black tart fruit the North ripens despite everything. We made a thick syrup in the fine season, kept for winter; a few spoonfuls in boiling water, a clove, and the fever seemed less harsh. Drink it slowly, watching the snow fall: it is my way of keeping you company.
- •Blackcurrant syrup (solbærsaft) — a few spoonfuls (flavor base)
- •Boiling water — one cup (hot vehicle)
- •Cinnamon stick — a piece (spice)
- •Cloves — one or two (spice)
- •Honey — to taste (sweetness)
Solbærtoddy — hot blackcurrant grog
Homemade blackcurrant syrup topped with boiling water, scented with a cinnamon stick and cloves — a hot, tart, comforting drink, alcohol-free, ideal for damp evenings.
Why this dish? Of fragile health and often tried by the humidity of western Norway, Grieg appreciated comforting hot drinks. Blackcurrant syrup (solbær), rich in fruit from the Nordic garden, made a sweet-tart drink drunk in winter to warm up and soothe colds.
My lungs, alas, were never worth much; one Bergen winter is enough to keep me in bed. So, come evening, I liked to have a nice hot toddy made from the blackcurrants of our garden — the solbær, that little black tart fruit the North ripens despite everything. We made a thick syrup in the fine season, kept for winter; a few spoonfuls in boiling water, a clove, and the fever seemed less harsh. Drink it slowly, watching the snow fall: it is my way of keeping you company.
Ingredients (period version)
- Blackcurrant syrup (solbærsaft) — a few spoonfuls (flavor base)
- Boiling water — one cup (hot vehicle)
- Cinnamon stick — a piece (spice)
- Cloves — one or two (spice)
- Honey — to taste (sweetness)
Ingredients
- Blackcurrant syrup (or fresh/frozen blackcurrants + sugar) — 3 tbsp syrup (base)
- Simmering water — 250 ml (vehicle)
- Cinnamon stick — 1 (spice)
- Cloves — 2 (spice)
- Honey — 1 tsp (optional) (sweetness)
- Lemon slice — 1 (optional) (fresh acidity)
Method
- If starting from fruit: cook 200 g blackcurrants with 100 g sugar and a little water for 15 min, then strain to obtain a syrup.
- Simmer the water with the cinnamon stick and cloves for 5 min to infuse.
- Pour 3 spoonfuls of blackcurrant syrup into a large mug.
- Top with the hot spiced water, stir.
- Sweeten with honey if needed, add a lemon slice, and drink very hot.
How it was made : Blackcurrant, hardy under the Nordic climate, was turned into syrup (saft) during summer to preserve its vitamins all winter. Diluted with hot water, it served as a comforting drink and folk remedy for colds, long before the age of medicines.
The contemporary twist : After-ski version: add a splash of hot apple juice and serve in a stoneware mug with a cinnamon stick stirrer.
Edvard Grieg · Charactorium
