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Soft drinks from Bosnia and Herzegovina, North Macedonia
Smreka is a Bosnian drink of juniper berries left to ferment in water, 10 to 15 days in the recipe read. Lemon or citric acid is often added to help it sour, and the strained juice is tangy, bittersweet and pale minty-yellow. In some Balkan regions kleka is also the name of a homemade juniper-berry rakija (brandy). The only accounts found are home recipes; no study we found measured it.
A short entry: the sources we found record only what is said here about Smreka itself.
| Juniper berries, fresh or dried12–14 ounces | [s1] |
| Lemon or citric acid2–3 lemons, the juice of 2–3 lemons, or 3 tsp citric acid | Optional, to help the souring[s1] |
| Filtered or boiled waterEnough to fill a 1-gallon (3 L) jar | [s1] |
Total time across the recorded steps: 10 days – 15 days
What changes: Juniper berries and lemon are covered with water in a jar
Output: jar of berries.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Smreka is a Bosnian drink of juniper berries left to ferment in water, 10 to 15 days in the recipe read. Lemon or citric acid is often added to help it sour, and the strained juice is tangy, bittersweet and pale minty-yellow. In some Balkan regions kleka is also the name of a homemade juniper-berry rakija (brandy). The only accounts found are home recipes; no study we found measured it. Made in 3 steps over 10 days – 15 days. The longest step, ferment, stirring every couple of days, takes 10–15 days (Balkan Lunchbox 2026).
| Main step | 10–15 daysReported[s1] | Ferment, stirring every couple of days |
|---|
Smreka ferments whole juniper berries in water, with no sugar, grain or added yeast in the recipe read. Polish piwo kozicowe boils the berries and adds hops, sugar and yeast.
The European Medicines Agency's herbal committee does not recommend juniper berries (Juniperus communis) in severe kidney disease, or in pregnancy or breastfeeding, where safety is not established, and says use under 18 is not established. Its traditional herbal tea uses at most 10 g of berries a day. This recipe uses 12–14 ounces per gallon, and no source we read measures how much of the berries passes into the drink. The agency also notes that berries of other junipers, such as savine (J. sabina), are sometimes mixed in, so use only berries you know are J. communis.
Every number is labelled with how it is known. How this atlas is made
