Lemon kvass

8 servings

90 minutes

Lemon kvass is a refreshing drink with a light sourness and subtle yeast notes. Its roots go back to Russian fermentation traditions, where kvass was an integral part of the summer table. This recipe combines the brightness of lemons, the soft sweetness of sugar, and the playful aroma of raisins. The preparation method allows the yeast to create natural carbonation, making the drink light and fizzy. Lemon kvass is especially good in hot weather when you crave something invigorating and natural. This kvass perfectly quenches thirst, aids digestion, and can serve as a base for cocktails or simply as a pleasant addition to summer dishes.

Energy value per serving

• Calories: 284.7
• Proteins: 3.8g
• Fats: 0.5g
• Carbohydrates: 66.5g

Ingredients

• Water: 4 l
• Sugar: 500 g
• Lemon juice: 60 ml
• Dry yeast: 60 g
• Raisin: 12 pc

Cooking steps

1. Boil water with sugar, cool it down and add the juice of 3 lemons. Add the zest grated from 2 lemons and 60 grams of yeast.

   Required ingredients:

   • Water: 4 l
   • Sugar: 500 g
   • Lemon juice: 60 ml
   • Dry yeast: 60 g

2. Mix everything well, pour into bottles, placing 3 raisins in each bottle beforehand. Cork the bottles and place them in a cool place.

   Required ingredients:

   • Raisin: 12 pieces

3. Kvass can be consumed after 3 days.