Discover the blueberry classic that’s warmed cross-country skiers for more than a century, or sip the same elegant whitecurrant sparkling served to Nobel Prize winners. Join us as we explore the world of Swedish non-alcoholic drinks, where long-standing traditions meet creative new flavours.
Drinking has long been one of Sweden’s favourite ways to socialise. From the sweet, dark malt drink ‘svagdricka’ – literally meaning ‘weak drink’ – to celebratory schnapps, workplace coffee breaks and garden lemonade made from sun-ripened berries, refreshments have long played an important role in Swedish culture.
Today, non-alcoholic drinks are on the rise in Sweden, where tradition meets innovation in everything from alcohol-free beers and craft ciders to kombucha, premium tonics and soft drinks with a characteristically balanced sweetness.
At fine dining restaurants, non-alcoholic pairings are created with the same care as wine menus, while berry-based drinks from small producers are gaining popularity across the country. With fertile soils and the Right of Public Access (‘Allemansrätten’), Swedes have long bottled the flavours and scents of forests, fields and gardens. Let’s explore five Swedish non-alcoholic drinks and where to try them.
Wild berries grow across much of Sweden’s forests, with blueberry plants covering about 17 per cent of the country’s surface. Little wonder that hot blueberry soup has become closely linked to Vasaloppet, the world’s largest cross-country ski race. Long before it came in cartons, women in Dalarna simmered soup from locally handpicked, dried blueberries to fuel skiers at the checkpoints. During race week, around 50,000 litres are ladled out.
In Swedish, ‘blåbär’ (blueberry) is also used to describe a beginner. So if you’re new to cross-country skiing, you might be both the ‘blåbär’ and the one drinking it. Try it at a ski café or pick up powdered or ready-to-drink blueberry soup from a grocery store before heading outdoors.
Swedish schoolchildren once got time off during harvest season to help pick lingonberries – a tradition known as ‘lingon leave’. By the late 19th century, tonnes of berries from northern Sweden were being exported to Germany. As sugar became more widely available, lingonberry juice grew into a popular drink known for its sweet-sharp flavour and naturally high antioxidant content.
Today, it’s enjoyed both as an everyday drink and as part of classic Swedish meals. Try it with Swedish meatballs at an Ikea restaurant, or order a ‘Vargtass’ (‘Wolf’s paw’) – traditionally made with hot lingonberry juice and vodka – served in an ice glass at the Icehotel in Jukkasjärvi or Icebar Stockholm, where non-alcoholic vodka is also available.
Apple juice has been enjoyed in Sweden since medieval times, but today it’s perhaps most closely associated with Österlen in Skåne, often referred to as Sweden’s ‘apple kingdom’. In the coastal village of Kivik, orchards stretch across the landscape in rows that feel almost Tuscan – just decidedly more apple-focused.
At Kiviks Musteri, founded in 1888, visit Äpplets Hus (‘The Apple House’) to learn more about Swedish apple growing and juice-making traditions, then stroll through the orchards nearby. Taste clear, cloudy or sparkling apple juice, browse the farm shop and finish with a slice of apple cake.
In late September, the annual Apple Market unveils a giant apple artwork built from around 35,000 apples.
In gardens across Sweden, bushes heavy with red, black and whitecurrants have long supplied ingredients for cordials, juices and jams. Today, currants are also finding their way into elegant alcohol-free pairings.
By Lake Vättern, Rudenstam produces a dry sparkling drink made from whitecurrants, served at the Nobel Prize Banquet. Visitors can also stop by the farm shop and café. In Bergslagen, Färna Odlingar transforms blackcurrants into rich, wine-inspired drinks served at Färna Herrgård & Spa. Roots of Malmö Kombucha uses currants in seasonal brews available at selected retailers across Sweden.
Some Swedes also steep currant leaves to make a fragrant herbal tea, often enjoyed by the fireplace on colder days.
Sweden’s growing interest in alcohol-free drinks has also sparked a wave of premium sparkling alternatives. Alongside alcohol-free wines, Swedish producers are experimenting with everything from sparkling tea to fermented birch sap.
Oddbird produces sparkling wines gently “liberated” from alcohol, while wine expert Richard Juhlin has created his own range of non-alcoholic blanc de blancs. On the island of Gotland, Pettersson & Munthe bottles refreshing sparkling tea, often paired with seafood at selected restaurants. Many of these drinks are also available at Systembolaget.
Near Jönköping, Ängabackens Björksoda produces naturally sparkling, fermented birch sap. Visitors can stop by the farm shop to taste and buy their drinks – a reminder that in Sweden, even birch trees can inspire what ends up in your glass.
