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Birch sap kvass with raisins and lemon

0
5626
Kitchen Russian
Calorie content 19.3 kcal
Portions 5 l.
Cooking time 7 days
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 6.1 gr.
* per 100 gr. product
Birch sap kvass with raisins and lemon
Content

This recipe for making birch kvass is currently the most popular. Raisins play the role of yeast. Lemon adds a pleasant fresh aroma and sourness to kvass. Honey is most often taken as a sweetener for such kvass, as it is healthier and tastier. Cooking kvass in large plastic bottles.

Ingredients

Cooking process

step 1 out of 5
Pour fresh birch sap into a clean large plastic bottle without filling it all the way to the top. Rinse the lemon well and wipe dry with a tissue. Then cut it into small pieces and transfer them to the juice bottle. Lemon will not only improve the taste of kvass, but also protect it from overoxidation, so kvass with lemon can be stored for a longer time. Then pour the raisins into the bottle (you don't need to wash it).
step 2 out of 5
Then gently add honey to the bottle. You can, if possible, add dark honey (buckwheat) to make the kvass more saturated in color. Honey can be replaced with 3-4 teaspoons of sugar.
step 3 out of 5
Then shake the bottle and squeeze a little with your hands to remove all the air, and seal it tightly with a lid. Do not skip this moment, which is important for the fermentation process of kvass. The bottle will swell a little but won't burst.
step 4 out of 5
Place the juice in a sealed bottle for 7 days in any warm place. During this time, birch sap will become a delicious effervescent kvass.
step 5 out of 5
Chilled kvass with lemon and raisins can be drunk in a week. For longer storage, transfer the kvass to a cool, dark place. During storage, the effervescence of kvass will only increase.
Delicious and successful preparations!

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