Serbian · Cold drink cordial

Sok od zove

Elderflower cordial begins with correctly identified edible flowers, with stems and leaves removed. A 24-hour infusion stays at 4 °C or below, then the strained cordial is briefly heated, cooled and served at a fixed 1:5 dilution.

Serbian National Dishes
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Sok od zove
Yield about 2.2 l cordial / 73 drinks
Preparation time 35 minutes
Cooking time 10 minutes
Passive time 1500 minutes
Ingredients ↓
Overview

Sok od zove — cold-infused elderflower cordial with a fixed 1:5 dilution

Sok od zove is a seasonal elderflower cordial made from flower heads infused in cold water with lemon and citric acid, then strained and sweetened. The floral ingredient requires a stricter identification step than ordinary fruit. Only correctly identified edible elderflowers are suitable, and the thick stems and leaves are removed because those plant parts can contain cyanogenic glycosides.

The flower heads are cleaned of insects and coarse green material before they meet the water. The 24-hour infusion then stays at 4 °C or below for the entire rest. Refrigeration is not an optional finishing detail here; it is part of the method from the moment the flowers are submerged until the strained cordial is ready for its brief heating step.

Fine straining matters because the finished drink should not contain stem or leaf fragments. Once the clear floral liquid is separated, sugar is added and the mixture is heated only long enough to dissolve it completely and reach a short simmer. The heat is useful for the syrup-making step, while the finished cordial continues to be handled as a cold-stored product.

The cordial cools promptly before bottling, then remains at 4 °C or below and is used within 4 weeks. Freeze portions for longer storage and thaw them under refrigeration. Controlled cold storage prevents acidity, sugar concentration or a closed bottle from being mistaken for evidence of pantry stability.

The cordial is concentrated. A standard glass uses 30 ml cordial with 150 ml water, a 1:5 ratio that lets the elderflower aroma remain clear without excessive sweetness. Sparkling water is a natural serving option, but the measured ratio stays the same.

Practical

Practical

  • ControlCorrectly identify edible elderflowers and remove stems and leaves.
  • ControlHold the full 24-hour infusion at 4 °C or below.
  • ControlStrain finely and dilute 1 part cordial with 5 parts water.
Ingredients

Ingredients

  • 30 fresh elderflower heads, correctly identified edible elderflowers; stems and leaves removed
  • 1500 ml potable water, chilled
  • 1000 g granulated sugar
  • 200 g unwaxed lemon, washed and thinly sliced, seeds removed
  • 25 g citric acid, food-grade
Directions

Directions

Prepare and infuse

  1. Clean the elderflowersCorrectly identify edible elderflowers, shake out insects, and remove or discard the thick stems and all leaves before measuring 30 clean flower heads. Only fresh, correctly identified edible flower clusters with no leaves or substantial stem pieces should remain.

  2. Build the cold infusionCombine the flowers with the chilled water, lemon slices and citric acid in a covered non-reactive container. The flowers should be fully wetted and the lemon distributed through the cold infusion.

  3. Infuse under refrigerationRefrigerate the covered elderflower infusion for 24 hours at 4 °C or below. After 24 hours, the liquid should have a clear floral aroma while the flowers remain submerged or thoroughly wetted.

  4. Filter out all plant solidsStrain the infusion through fine muslin or a very fine sieve, removing all plant solids and lemon pieces. The strained infusion should contain no visible leaves, stems, insects or large flower fragments.

Sweeten and chill

  1. Dissolve the sugarHeat the strained infusion with the sugar just until the sugar dissolves completely and the liquid reaches a brief simmer. The cordial is ready for cooling when it is clear of sugar crystals and has reached an even brief simmer.

  2. Lower the cordial temperatureCool the cordial promptly before bottling. The cordial should be cool enough for refrigeration without substantial retained heat.

  3. Bottle and diluteBottle in clean covered containers, refrigerate at 4 °C or below and freeze portions for longer storage; serve one part cordial with five parts cold water. A standard drink uses 30 ml cordial plus 150 ml water for a 1:5 dilution ratio.

Practical

Practical

Serving, storage and planning

A measured 30 ml cordial plus 150 ml cold water gives one 180 ml drink, and about 2.2 l of cordial provides 73 full 30 ml portions. Keep both the infusion and the finished cordial at 4 °C or below. Use the refrigerated cordial within 4 weeks, or freeze portions for longer storage and thaw them in the refrigerator.

Nutrition

Nutrition

  • Serving size30 ml cordial plus 150 ml water
  • Calories55 kcal
  • Carbohydrates14 g
  • Protein0 g
  • Fat0 g
  • Fibre0 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. Correctly identify edible elderflowers before use and remove stems and leaves because those plant parts can contain cyanogenic glycosides. Keep the infusion and finished cordial at 4 °C or below and use the refrigerated cordial within 4 weeks. Freeze for longer storage and thaw under refrigeration; discard any bottle that develops mold, fizzing, fermentation or an off odour.

Result: A floral cordial with clean elderflower aroma and a clear measured dilution.

Key: Correct flower handling and a full refrigerated infusion come before sweetness or acidity.