RECIPES
ØKOLINE
Søbogaard's answer to good cheerful cuisine
½ bottle concentrated elderflower juice
3 bottles sparkling white wine
½ bottle dry vermouth
Mix everything in a bowl with ice cubes and garnish with lemon slices, lemon balm or mint leaves. If strawberries are available, they look great in the bowl
1 half Orange
1 half Galia or other melon
2 dl Mint juice concentrate
1 dl Natural yogurt
1 dl Crushed ice
1 slice Lime for garnish
Peel the orange and dig the flesh out of the melon. Blend the orange, melon and mint juice. Season to taste with yogurt. Add crushed ice to a glass, pour in the mixture, garnish with a lime slice and a straw.
It's a fresh and light summer drink
Dilute 2 dl cranberry juice with 8 dl water. Warm it up a little with a rosemary stalk. Cool and serve as a long drink with ice cubes (the drink for the true rosemary lover).
Also try: Mix 1½ dl undiluted sour cranberry juice with 3-4 dl natural yogurt, 4 tsp ginger honey and 4 tbsp. icing sugar. Add 2 handfuls of crushed ice cubes
300 g Duck breast
1 tsp. Honey, (heather)
1 Orange for juice
Salt and freshly ground pepper
Peeled potatoes
Broccoli
Carrots
Northern Lights jam
Stir together the honey, orange juice, salt and pepper. Turn the duck breast in the marinade and leave it in the fridge for 3 hours. Brown the duck breast in the pan and then roast it in the oven at 185 degrees for 20 minutes. Then let it rest for 10 to 15 minutes. Fry the boiled peeled potatoes in butter and sesame seeds, boil the carrots first and then briefly cook the broccoli.
Try replacing the juices selected in the recipe with a different juice variant.
1 part Søbogaard blackcurrant juice
4 parts boiling water
1 part whisky
Pour the blackcurrant juice and boiling water into a mug. Add the whiskey and stir.
If you prefer a non-alcoholic toddy, you can replace the whiskey with 1 tsp. honey.
The drink should be served immediately after preparation, as elderberry juice loses heat quickly. Try it also in cold form.
1 dl. elderberry juice
1 dl. water
1/2 dl vermouth bianco
1 lemon slice
Mix elderberry juice and water in a saucepan and bring to the boil. When the juice has reached boiling point, pour it into a mug. Add the Vermouth Bianco, place the lemon slice on the rim and serve immediately. Try not to heat the drink after the Vermouth has been added, as the alcohol will disappear.
For 4 - 6 people
4 dl concentrated juice (your favorite Søbogaard)
1 dl water
1 dl white wine, not bone dry
1 cup pasteurized egg white
Mix the juice with water and wine, freeze the mixture for about 3 hours, stir and fold in the stiffly beaten egg white.
Freeze again, stirring repeatedly. Stirring is important, otherwise you will get a layer of juice at the bottom and sorbet on top.
Sorbet does not become rock hard, but has a nice creamy airy consistency. It is excellent to combine regular ice cream and juice sorbet.
For 4-5 people
4 large eggs
4 tbsp. golden cane sugar
6 gelatine
2 dl. concentrated elderflower
1/4 l whipping cream
Whisk the egg yolks with the sugar. The soaked gelatine melted in a water bath is cooled before being mixed with the elderflower. Whip the cream and egg whites until frothy, then fold both into the egg yolk mixture.
Let it all set before decorating with whipped cream in small dollops and a little grated chocolate
Watch the video in the "Video Archive" on this page
4 people
3 dl concentrated elderflower juice
2-3 gelatine leaves
200 g fromage blanc (quark)
1 dl whipping cream
1 vanilla pod
First, soak the gelatine in lukewarm water. Then heat the juice and melt the soaked gelatine in it. Cool the juice and stir in the Fromage Blanc and the scraped seeds from the vanilla pod. Whip the whipping cream until stiff and gently fold in the whipped cream.
Place in the fridge for 3-4 hours until the dessert is completely set. Can be garnished with fresh strawberries, elderflowers or lemon balm
