Almdudler

Ingredients

Herb infusion

• 1 litrewater
• 10 gdried elderflower
• 5 gdried yarrow
• 5 gdried lemon balm
• 3 gdried thyme
• 3 gdried mint
• 2 gdried chamomile
• 1 gdried sage

Syrup

• 350 gsugar
• juice and pared zest of 2 lemons
• 1 tspcitric acid

To serve

• 1.2 litressparkling water, well chilled

Directions

1. Bring the water to a boil, take it off the heat and let it stand 2 minutes so it drops off the boil — herbs steeped in fully boiling water go bitter and grassy.
2. Add all the dried herbs, cover and leave to steep 12 hours at room temperature, or overnight.
3. Strain through muslin, pressing gently, and discard the herbs.
4. Return the infusion to the pan with the sugar and pared lemon zest and warm gently for 10 minutes, stirring, until the sugar has fully dissolved. Do not boil it.
5. Take off the heat, stir in the lemon juice and citric acid, and cool completely. Strain out the zest.
6. Bottle the syrup and refrigerate; it keeps three weeks. To serve, mix one part syrup to three parts chilled sparkling water and taste — the balance should be herbal and only just sweet, with a clear sour edge.
7. The commercial drink is a closely guarded formula, so this is a herb lemonade in its style rather than a copy of it.

Technique

• The 12-hour cold steep after the initial heat is what gives a rounded herbal flavour. A quick hot infusion tastes medicinal.
• Citric acid rather than more lemon does the work of keeping it sharp without making it taste of lemon squash.
• Alpine herb blends vary by valley. Yarrow and elderflower are the backbone; the rest is adjustable.

Substitutions

• A ready-made alpine herbal tea blend can replace the individual herbs.
• Honey in place of a third of the sugar, though it clouds the syrup.

Variations

• A version with gentian root added, distinctly more bitter and closer to an alpine amaro.
• Mixed with white wine as a spritz, which is how it is most often drunk in Austria.

History

Herbal soft drink invented in 1957 by Erwin Klein; the name plays on yodelling in the alpine meadows and the bottle shows a dirndl couple.

Frequently asked questions

What is Almdudler?

Almdudler is a drink from Austria: alpine herb lemonade, Austria’s cherished soft drink. Herbal soft drink invented in 1957 by Erwin Klein; the name plays on yodelling in the alpine meadows and the bottle shows a dirndl couple.

How long does Almdudler take to make?

Almdudler takes 20 min plus 12 hr steeping of preparation and 15 min of cooking. The recipe makes 2 litres. It is rated medium to make.

What can I substitute in Almdudler?

Yes, within limits. A ready-made alpine herbal tea blend can replace the individual herbs. Honey in place of a third of the sugar, though it clouds the syrup.

What is the most important thing to get right in Almdudler?

Return the infusion to the pan with the sugar and pared lemon zest and warm gently for 10 minutes, stirring, until the sugar has fully dissolved. Do not boil it.