Have you tried that?
The heat came and such drinks became incredibly popular.
From which only kvass is not prepared in our country. Bread, rye, mint, beetroot, millet, oat, apple, etc. We invite you to get acquainted with an unusual lemon kvass. How do you like that?
A recipe from a longtime subscriber. Risky, of course, but the result is interesting. Try it!
Ingredients:
3 cups cold boiled water
0.5 cups warm boiled water
2 tbsp. l. honey
half a large lemon or one small
5 grams of yeast
How to cook:
1. Pour warm water into an enamel saucepan, add yeast and a teaspoon of honey.
2. Cover the dishes with a towel and put in a warm place for half an hour, or better for an hour.
3. After a while, the yeast is activated and the liquid ferments.
4. Boil 3 cups of water.
5. Remove the zest from the lemon, put it in boiling water and immediately remove it from the heat. Cool down.
6. Strain the resulting liquid, mix with fermented water.
7. Add the rest of honey and juice from half a lemon to the drink.
Mix.
8. It is advisable to chill the drink in the refrigerator for a couple of hours. It will ferment even better by that time. And if you leave it overnight, you get a real kvass with lemon flavor. You can add a couple of mint or basil leaves.
Serve chilled.
The second option is with flour.
Ingredients:
0.5 cups flour (wheat)
2 lemons
3 l of water
4 tbsp. l. Sahara
a handful of light (not washed) raisins
1 hour l. fresh yeast
How to cook:
1. The flour must be dried in the oven or in a dry frying pan so that it changes color to a light creamy shade. Remove immediately and cool.
2. Scald the lemons with boiling water, cut off both ends and cut into slices. Thin. Remove the bones.
3. Add half a glass of cold water to the cooled flour, maybe a little more, but not more than 1 glass, so that all the lumps dissolve.
4. Put the lemons in a saucepan with a volume of more than 3.5 liters and pour the flour mixture.
5. Boil 3 liters of water and pour the contents of a saucepan with boiling water.
6. Add sugar. You can use honey, but sugar is better.
7. Cool everything to a warm state.
8. Add fresh yeast dissolved in warm water or in the same liquid from the saucepan into a saucepan with lemon mass.
9. At the end, toss in a handful of unwashed raisins and cover the dishes with a towel or lid 2/3.
10. Leave the pan in a warm place for 2 days.
11. Strain the finished kvass through cheesecloth, save the thick - this is the leaven for the second portion, if you like it. Again, lemons, sugar and raisins, but yeast will no longer be needed.
12. Pour kvass into bottles and cool in the refrigerator. Ready!
Cool down and refresh yourself!
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