Lemon kvass

Step-by-step cooking

1. Step 1:

   

   How to make lemon kvass? Very simple. To do this, you need the very minimum of ingredients. important! Raisins should never be washed. The reaction with the release of additional gas bubbles will only go with unwashed raisins, since there are bacteria necessary for yeast on it. You can reduce or increase the amount of sugar to taste, but keep in mind that yeast dies from excess sugar.

2. Step 2:

   

   Pour water into a saucepan and put it on high heat. Add sugar and, stirring, bring to a boil. Cook for 2-3 minutes. Remove the syrup from the heat and cool to room temperature (26-30 ° C).

3. Step 3:

   

   While the syrup is cooking, prepare the remaining ingredients. Pour boiling water over the lemons and dry them thoroughly to remove the chemistry from them. Remove a thin layer of zest from all the lemons, trying not to capture the white bitter part. I immediately grate the zest on a coarse grater - it's faster this way.

4. Step 4:

   

   Cut the lemons in half and squeeze the juice out of them. In total, you will get about a glass of lemon juice.

5. Step 5:

   

   Pour 1 tsp of sugar into the yeast and rub thoroughly until a liquid viscous mass is obtained. Fresh yeast can be replaced with dry yeast in a ratio of 3: 1, i.e. you need 5 grams. They should also be mixed with sugar and pour 2-3 tablespoons of warm water (40 ° C). Leave for 10-15 minutes at room temperature until a foam cap appears.

6. Step 6:

   

   Pour lemon juice and diluted yeast into a saucepan with cooled syrup, pour in the zest. Mix everything together.

8. Step 7:

   

   Leave the pan at room temperature for 4-5 hours. A lot of small hissing bubbles will appear on the surface.

9. Step 8:

   

   After the specified time, strain the kvass through a sieve or gauze.

10. Step 9:

    

    Then pour into containers. Add an equal amount of raisins to each. I have one three-liter jar, so I poured all the raisins into it. Almost immediately, the raisins will begin to move rapidly up and down.

11. Step 10:

    

    Seal the containers with kvass tightly and refrigerate for 2-3 days to ripen. By the end of ripening, all the raisins should rise to the surface.

12. Step 11:

    

    Pour the ready fizzy kvass into glasses and serve it to the table. Bon appetit!