Ginger-lemon kvass
I want to share a very wonderful, delicious and refreshing kvass recipe. And even slightly intoxicating :) "Bulbashki" just hits your nose :) And in general, it reminds me of "Burmiks" lemon kvass.
Preparing kvass is easy, you just need a little patience, as kvass needs to insist 4 days.
We will need for two liters of kvass :
- ginger - 3-4 cm piece
- lemon - 1 piece .
- quick yeast - 1/4 tsp
- sugar - 1 cup
- raisins - 6 pcs.
- water - 2 liters .
Cooking ginger-lemon kvass:
In water at room temperature dissolve sugar, squeeze juice from lemon and thinly cut lemon zest with a knife (from half a lemon). Then add grated ginger and yeast. Mix everything and put it in a large bowl. It is very convenient to use a five-liter bottle (from the water plastic). The bottle is not closed, but covered with a towel. Leave the kvass to ferment for two days.
After two days, strain the kvass through a fine sieve and pour it into a two-liter bottle. We add not washed raisins, close and leave it for another two days. Patience, patience again :)
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After two days we send the kvass to cool in the refrigerator and... voila! Open the bottle carefully, not immediately. Because it is fraught with the consequence of being left without kvass :)
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Have a nice kvass drinking!
