You are on http://travelromania.tripod.com/i_recipeswithpics1_7.htm
RECIPES WITH PICS
:: HOME ::

Socată (Elderflower Cordial)

1. Socată with caramelized sugar
and vinegar

Ingredients:
5 liters water
3 large umbels
500g sugar
2 lemons, sliced
75g vinegar

I strained the dark socata, and this is what I got. Don't be deceived by the strainer in the back -- I actually strained this one scrupulously. For the second bottle I used gauze.

I served it diluted with mineral water (in equal parts) after refrigerating it for a few hours (in plastic bottles). I couldn't have enough of it. I preferred it this way, with less sugar and with mineral water. I found it more refreshing than the other socata, although I must admit this dark one was farther away from the taste I associate with elderflower cordial.

Continue
Thank you for stopping by. It's good to have you here.
If you'd like to stay posted of new pictures, recipes, and other TravelRomania news send me an email with "subscribe" in the subject line.
List of All TravelRomania Slide Shows
(Romania: What's Happening, Romania: Where to Go, and RECIPES WITH PICS)

Return to Romanian Recipes and Wines
        





To learn more about things Romanian, try the excellent Berlitz Romanian Phrase Book & Dictionary.

Concise yet comprehensive, the Berlitz Romanian Phrase Book & Dictionary introduces you to meal times, types of eating places, ordering, and goes on to translate and describe traditional breakfast dishes, cold and hot starters, soups and stews, fish and meat dishes, meat specialties, game and poultry dishes, potato and polenta specialties, rice and pasta, common sauces, vegetables and salads, herbs and spices, cheese types, fruits and nuts, and, finally, desserts, drinks, and even snacks. I was surprised to find this book also mentions the drink called socata, be it with a slight error. I have spotted only two errors in this book (socada instead of socata, and smeura instead of zmeura), so rest assured: the book is well researched and reliable!

Copyright 2001-2006 Raluca Preotu. All rights reserved.