Ingredients with Measurements:
- 4-5 lemons, juiced (about 1 cup)
- 1 cup sugar
- 1/2 teaspoon active dry yeast
- 8 cups filtered water
Special equipment needed:
- Large glass jar with lid
- Cheesecloth or coffee filter
- Funnel
- Bottles with tight-fitting lids
Step-by-step instructions:
1. In a large glass jar, combine the lemon juice, sugar, and filtered water. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast on top of the mixture and stir gently.
3. Cover the jar with cheesecloth or a coffee filter and secure with a rubber band or lid.
4. Place the jar in a warm, dark place for 2-3 days, stirring once a day.
5. After 2-3 days, the kvass should be slightly fizzy and tangy. Strain the mixture through a cheesecloth or coffee filter into a clean jar or pitcher.
6. Using a funnel, pour the kvass into bottles with tight-fitting lids.
7. Store the bottles in the refrigerator for at least 2 days to allow the kvass to fully carbonate.
8. Serve chilled and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 2-3 days
Temperature:
Room temperature for fermentation, refrigerated for storage and serving.
Serving size:
This recipe makes about 8 cups of kvass, or 8-10 servings.
Nutritional information:
Calories: 120
Total Fat: 0g
Sodium: 5mg
Total Carbohydrate: 31g
Sugars: 30g
Protein: 0g
Substitutions for ingredients:
- Honey or maple syrup can be used instead of sugar.
- Lime or grapefruit juice can be used instead of lemon juice.
Variations:
- Add fresh herbs like mint or basil for added flavor.
- Use different fruits like strawberries or raspberries instead of lemons.
- Add spices like ginger or cinnamon for a spiced kvass.
Tips and tricks:
- Make sure to use filtered water to avoid any unwanted bacteria.
- The kvass will continue to ferment in the refrigerator, so be careful when opening the bottles.
- Adjust the amount of sugar to your liking for a sweeter or less sweet kvass.
Storage instructions:
Store the bottles in the refrigerator for up to 2 weeks.
Reheating instructions:
Kvass is meant to be served chilled and does not need to be reheated.
Presentation ideas:
Serve the kvass in a clear glass to show off its golden color and fizzy texture.
Garnishes:
Garnish with a slice of lemon or a sprig of fresh herbs like mint or basil.
Pairings:
Kvass pairs well with light and fresh dishes like salads or grilled fish.
Suggested side dishes:
Serve with a side of fresh fruit or a light soup.
Troubleshooting advice:
- If the kvass is not fizzy enough, let it ferment for an additional day or two.
- If the kvass is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
Make sure to use clean equipment and filtered water to avoid any unwanted bacteria.
Food history:
Kvass is a traditional Russian drink made from fermented bread or fruit.
Flavor profiles:
Lemon kvass is tangy, slightly sweet, and fizzy.
Serving suggestions:
Serve chilled in a clear glass with a slice of lemon or a sprig of fresh herbs.
Related Categories
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Region: Russian
Taste: Sour, Tart, Lemony, Refreshing, Tangy