I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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August 2023

August 31, 2023

Wood Sorrel and Cucumber Lemonade (limonade med gjøksyre)

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Wood Sorrel and Cucumber Lemonade
Wood Sorrel and Cucumber Lemonade

Summer isn’t quite over yet, and the forests are still blooming with delicious wild herbs and plants. Wood sorrel, gjøkesyre, is one of them; commonly found in Norway (from April – September) and other parts of the world. It’s a small, perennial plant with clover-like leaves and a dainty stem that’s also rich in oxalic acid, giving it a sour taste. In fact, it also goes by the names of syreblad and skogssyre, meaning ‘sour leaves’ and ‘forest sour’ because of its tartness. This pop of tang is what makes it a perfect ingredient to add to one of summer’s drinks: lemonade.

With all that tartness, I like to add in cucumbers for a subdued freshness to balance it all out. Plus, cucumbers are a Norwegian staple – arriving in the country in the 17th century and grown in the warmer regions and greenhouses. There’s a certain fondness for the cucumber here, and I’m all for it.

All you’ll need are some lemons, a good handful of wood sorrel, a cucumber, sugar, and water. Together, making up this delightful sorrel and cucumber lemonade. Though, you could forego the lemons altogether and use a lot more sorrel and still have a refreshing ‘lemony’ drink. It couldn’t be simpler.

Enjoy this crisp and refreshing drink on a warm day, in the garden, before the season fades and we soon turn to hot drinks in ceramic mugs.

Wood Sorrel and Cucumber Lemonade
Wood Sorrel and Cucumber Lemonade

Wood Sorrel and Cucumber Lemonade (limonade med gjøksyre)

Makes about 2 liters

  • 1 large cucumber, divided
  • Zest and juice of 6 lemons (300 ml / 1 ½ cups juice)
  • 1 cup (200 g) granulated sugar
  • 1 cup (handful) wood sorrel leaves, divided
  • 6 cups cold water

Cut the cucumber in half. Take one half of the cucumber and roughly chop it. Take the other half of the cucumber and thinly slice it. Move the cucumber slices to the side.

In a medium saucepan, bring the chopped cucumber, lemon zest and juice, granulated sugar, and ½ cup sorrel leaves to a simmer over medium heat and cook until the sugar dissolves. Remove from the heat and let infuse at room temperature for 30 minutes.

After 30 minutes, strain the liquid into a tall pitcher. Add the cold water, reserved cucumber slices, and remaining ½ cup sorrel leaves and stir to combine. Serve with ice or refrigerate to chill before serving.

*For more wild food inspiration, click here.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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