Lemon kvass
4 servings
30 minutes
Lemon kvass is a refreshing drink with a centuries-old history from Russian cuisine. Its recipe has been passed down through generations, filling homes with the aroma of citrus and sweet honey. This kvass combines the tartness of lemon, the gentle sweetness of honey, and a light fruity note from raisins, creating a harmonious and refreshing taste. Natural fermentation gives the drink soft bubbles, while aging makes it particularly rich. Lemon kvass not only quenches thirst on hot days but also positively affects digestion due to natural enzymes. It can be served chilled as a standalone drink or used in cooking, for example in okroshka. Elegant and easy to make, it remains a beloved traditional drink among connoisseurs of natural flavors.
1
Slice the lemons into rounds, removing the seeds, mix with raisins and honey, and pour boiling water over it. When the mixture cools, add the yeast mixed with flour.
- Lemon: 2 pieces
- Raisin: 200 g
- Honey: 600 g
- Water: 10 l
- Fresh yeast: 20 g
- Wheat flour: 1.5 tablespoon
2
The next day, pour cold water into the kvass, 1/5 of the previous portion.
- Water: 10 l
3
When the lemons and raisins rise and foam appears, remove them with a slotted spoon. Strain the kvass and pour it into bottles, adding 2-3 raisins to each.
- Raisin: 200 g
4
Seal and keep cold for 5-6 days. On the fifth day, the kvass can be consumed.
- Raisin: 200 g