Serbian · Cold drink concentrate

Sok od maline

This raspberry drink is a measured cordial concentrate rather than finished juice. The berries macerate for four hours under refrigeration, strain cleanly after brief heating, and are served at one part concentrate to three parts water.

Serbian National Dishes
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Sok od maline
Yield about 1.4 l concentrate / 28 drinks
Preparation time 25 minutes
Cooking time 15 minutes
Passive time 300 minutes
Ingredients ↓
Overview

Sok od maline — refrigerated raspberry cordial with a fixed 1:3 dilution

Sok od maline is prepared as a raspberry cordial concentrate, not a ready-to-drink juice. One part cordial to three parts cold water gives a predictable 200 ml glass from 50 ml concentrate and 150 ml water. The fixed ratio prevents a very sweet syrup from being mistaken for a finished beverage.

The process begins with a refrigerated four-hour maceration. Lightly crushing the berries with part of the sugar draws out red juice and aroma without turning every seed into fine pulp. Keeping that rest at 4 °C or below matters because the fruit is sitting for several hours before heat is applied.

After maceration, water is added and the fruit receives a short gentle simmer. The mixture is then strained without aggressive pressing. Forcing the berries hard through cloth or a fine sieve may increase yield slightly, but it also pushes seed fragments and coarse pulp into the concentrate, making the drink heavier and more astringent.

The remaining sugar and lemon juice go into the strained liquid for a brief final heat. The aim is complete dissolution and a thin syrup consistency, not jam concentration. The cordial should pour readily when cold. Prompt cooling follows, because the concentrate is meant for refrigerator or freezer storage rather than prolonged holding while warm.

Keep the bottled concentrate at 4 °C or below and use it within 3 weeks; freeze extra portions for longer storage. Dilute only what will be served. Cold still water gives the cleanest raspberry profile, while sparkling water changes the texture of the drink without changing the measured 1:3 ratio.

Practical

Practical

  • ControlKeep the four-hour maceration at 4 °C or below.
  • ControlStrain gently so seeds and coarse pulp stay behind.
  • ControlDilute 1 part concentrate with 3 parts water.
Ingredients

Ingredients

  • 1000 g ripe raspberries, sorted and rinsed quickly
  • 600 g granulated sugar, 200 g for maceration, 400 g after straining
  • 500 ml water
  • 30 ml fresh lemon juice, strained
Directions

Directions

Macerate and extract

  1. Break down the raspberriesCrush the raspberries lightly with 200 g of the sugar in a covered non-reactive container. The berries should be broken enough to release juice while still showing pieces of fruit rather than becoming a smooth purée.

  2. Macerate under refrigerationRefrigerate the covered raspberry mixture for the full maceration. After maceration, a deep-red liquid should surround the softened berries and most of the first sugar addition should be dissolved.

  3. Heat the fruit gentlyAdd the water, heat the macerated fruit gently and simmer briefly. The fruit should be fully softened and the liquid uniformly red without vigorous boiling.

  4. Filter the raspberry liquidStrain the hot mixture through a fine sieve or dampened muslin without forcing large quantities of pulp through. The strained liquid should pour freely with only fine suspended fruit solids.

Finish and chill

  1. Dissolve the remaining sugarReturn the strained liquid to the pan, add the remaining 400 g sugar and lemon juice, and heat until the sugar is fully dissolved and the concentrate simmers briefly. The concentrate is ready when no sugar crystals remain and the surface gives a short, even simmer.

  2. Lower the concentrate temperatureCool the concentrate promptly before bottling. The concentrate should be cool enough to refrigerate without a large reservoir of retained heat.

  3. Bottle and diluteTransfer to clean covered bottles, refrigerate at 4 °C or below and freeze extra portions for longer storage; serve one part concentrate with three parts cold water. A standard drink uses 50 ml concentrate plus 150 ml water for a 1:3 dilution ratio.

Practical

Practical

Serving, storage and planning

Measure the concentrate rather than pouring by eye: 50 ml cordial plus 150 ml cold water makes one standard drink. Keep the concentrate covered at 4 °C or below and use it within 3 weeks. Freeze excess in small portions for longer storage and thaw in the refrigerator before use.

Nutrition

Nutrition

  • Serving size50 ml concentrate plus 150 ml water
  • Calories105 kcal
  • Carbohydrates27 g
  • Protein1 g
  • Fat0 g
  • Fibre1 g
  • Sodium0 mg

These figures are approximate and can vary with ingredient brands, trimming, liquid retention and exact portioning.

Allergens and food safety

Allergens and food safety

Allergens. No major allergen is present in the listed ingredients; cross-contact depends on handling.

Food safety. Keep the macerating fruit and finished concentrate at 4 °C or below. Use the uncanned refrigerated concentrate within 3 weeks, or freeze for longer storage and thaw under refrigeration. Discard it sooner if mold, bubbling, fermentation or an off odour develops.

Result: A bright raspberry concentrate that dilutes cleanly without excessive seed pulp.

Key: Cold maceration, gentle straining and the fixed 1:3 dilution define the drink.