Finnish Pine Soda (Mäntyneulaslimu)

This unorthodox fermented pine needle drink from Finland packs a fresh and fizzy punch with a breath of the Nordic forest.

One of many culinary quirks from the Nordic countries, this one gets the best out of pine needles. One of my favourite scents, this fermented pine needle soda, mäntyneulaslimu - not too unlike a kombucha - uses sprightly pine needles to make a refreshing sparkling soda. You can use pine, spruce or fir needles, just ensure that the variety you pick is edible. Most pine species are actually edible, but some species in some countries are not - always double check. The best time to pick the needles is in Spring, when the needles are fresh and nutritious, or in Autumn, when the pine cones have spread their seeds and the trees start to nourish their needles again. Once washed and chopped, the needles are fermented in a sugar-water mixture for a few days until gas bubbles form. It’s a simple recipe and you can add some other flavours to build on it - consider lemon, ginger or mint. Either way, you’ll have the true lemonade of the forest - it really is something! Let’s go!

INGREDIENTS: (makes 1-1.5 litres)

• 100g pine needles* (ideally Spring-Summer needles from Scots Pine or Spruce)

• 1 litre of water

• 100g sugar

• zest of 1 lemon

• pinch of salt

*Safety Tip: Make sure the pine needles you’re using are from a non-toxic species of pine. Many types of pine are safe for consumption, but some species in some countries are not, so always double-check.

WALKTHROUGH:

1. Rinse the plucked pine needles thoroughly. Chop or crush them slightly to release their aromatic oils and sugars - this also will speed up the fermentation. If using small, baby spruce tips (kuusenkerkät), they don’t require chopping/crushing as they’re tender and flavourful. Add the bruised pine needles to a clean glass bottle with at least 1 litre in capacity.

   

   

2. In a jug, combine the 1L water, lemon zest and 100g sugar. Mix until the sugar is dissolved. You may warm the water to help the sugar dissolve, but ensure it has fully cooled before proceeding.

3. Pour the liquid into the sterilised bottle with the pine needles, leaving approximately 1 inch of space at the top for gas to form.

   

   

4. Now it’s time to ferment the drink. Let the mixture sit at room temperature for 1–4 days out of direct sunlight. Keep the lid slightly for the first 2 days, then tighten it for the following 2-3 days to build up gas. Be careful of excess gas pressure build-up by keeping the bottle in a bag or other container from this point in case there is a projectile leakage. Test the drink every couple of days by gently opening the cap. When the drink starts to release gas it’s ready. Strain it through a sieve to remove the pine needles and transfer the soda to a clean bottle (ideally glass) for storage. It should recover its fizz in 1-2 days. If unopened from here, the soda can be stored for up to 4 weeks in the fridge.

   BEFORE

   

   AFTER

   

   

5. Chill the drink well and serve over ice. You can keep the drink for up to 5 days when opened. Pair it with buttered rye bread for a real Finnish taste. Enjoy!