Smreka is a fermented juniper berry drink that I learned about while spending time in Europe. Smreka originates from the Balkans and is super easy to make. It’s amazing for gut health as is all fermented food and beverages.
Note that Smreka may have a small amount of alcohol, around 0.5%, much like kombucha. In Bosnia Smreka is often served instead of alcoholic beverages, implying that it has very low or negligible amounts of alcohol. If you are concerned about the alcohol content in a smreka, you can ferment it for a shorter amount of time or dilute the smreka with ice, water, or tea before drinking it.
HOW TO MAKE SMREKA
Ingredients:
Juniper berries & Water (That’s It!)
Lemon and/or lime juice (optional)
Stevia or honey (optional)
- Pour juniper berries and water into a quart jar. You can use about 1/2 cup of berries and 2 cups of water
- Cap it with a plastic lid, or place parchment paper under a metal lid before sealing. This will prevent the metal from corroding due to the acidity of the fermentation.
- Label the jar to know when you started the ferment
- Shake the jar every day
- “Burp” the jar every few days (3-4 days) This means opening the lid slightly to release some of the gas that builds up during fermentation
- Strain the liquid into a separate jar after 10 to 30 days. You can taste it along the way to see when it reaches your desired level of taste and carbonation. The longer you ferment, the more acidic and fizzy it will become.
- Add other ingredients to taste and have fun with it! You can sweeten it with honey, maple syrup, stevia, or other sweeteners, or add some tea, lemon juice, lime juice, ginger, hibiscus
- Enjoy your smreka! Keep it in the refrigerator and it is best consumed within a few months of making it.
Comment below and let me know what you think would be good added to your Smreka!