Mors has been made in Russia since medieval times. Northern forests yield abundant wild berries (lingonberry, cranberry, cloudberry) that preserve well when crushed and boiled with sugar. Mors was the standard non-alcoholic drink before tea was introduced to Russia in the 17th century.
A glass of deep ruby-red liquid, ice cold, tart and sweet at the same time. The berry flavor is intense and wild — not like cultivated fruit. A cold glass of lingonberry mors on a winter day is as comforting as a hot cup of tea.
Boiling extracts the berries' anthocyanin pigments (red-purple color) and organic acids (tartness). The sugar balances the acid. The drink is naturally rich in vitamin C (berries are one of the few winter sources in northern climates).
Variations
Berry type varies (lingonberry, cranberry, cloudberry, blackcurrant); some ferment slightly for fizz.
On the Palate
Where Mors sits in the Russian flavor cloud
Ingredients
Serves 4How it's made
5 steps · 15 min active + 15 min waiting
- 15 min
Crush fresh or frozen berries; reserve juice.
- 210 min
Boil the pulp with water and sugar for 10 minutes.
Watch outSimmer the pulp only about ten minutes — boil it hard or long and you drive off the fresh berry aroma and dull the color.
- 35 min
Strain; combine with reserved juice.
Watch outStir the reserved raw juice back in off the heat — that unheated portion keeps the drink tart and bright, not cooked-tasting.
- 41 min
Chill thoroughly.
- 51 min
Serve over ice.
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