Sage Blossom Cordial (Sok od Kadulje)
This is a traditional recipe from the Mediterranean areas of the former Yugoslavia (Croatia, Herzegovina and Montenegro) where wild sage grows in abundance. Unlike other European cuisines, it is sage flowers which are most commonly used in the Balkans. Here in England, we grow sage in our garden which we harvest for this cordial.
Sage is a common wildflower around my hometown of Mostar, Bosnia and Herzegovina, where its striking blue flowers cover entire hillsides in May. This recipe can also be made with an equivalent amount of honey, and mint is sometimes added to the final product for additional fragrance.
Sage Blossom Cordial (Sok od Kadulje)
This is a traditional recipe from the Mediterranean areas of the former Yugoslavia (Croatia, Herzegovina and Montenegro) where wild sage grows in abundance. Unlike other European cuisines, it is sage flowers which are most commonly used in the Balkans. Here in England, we grow sage in our garden which we harvest for this cordial.
Sage is a common wildflower around my hometown of Mostar, Bosnia and Herzegovina, where its striking blue flowers cover entire hillsides in May. This recipe can also be made with an equivalent amount of honey, and mint is sometimes added to the final product for additional fragrance.
Cooking Instructions
- 1
Pick the fresh sage flowers on a dry day (wet flowers can ruin the cordial)
- 2
Add sugar to the water and bring to a strong, rolling boil
- 3
Turn off heat and leave to stand for 10 minutes
- 4
Add citric acid or lemon slices and stir well
- 5
Add sage blossoms and stir. Cover and leave to stand for about 24 hours, to a maximum of 48 hours. Strain into clean bottles and store in the fridge. You may also freeze the cordial
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