Cherry kvass from cherries

Name: Cherry kvass from cherries
Total time: 3 d
Yield: 6
Ingredients: 1.5 L Water; 300 g Cherry; 70 g Sugar; 0.5 teaspoon Dry yeast; 2 g Vanillin

This kvass is a real salvation on hot summer days. I made kvass 2-3 times in my youth from black bread. Due to the lack of experience, the kvass turned out to be weak: either the proportions were not completely observed, or the yeast was of poor quality. This time the yeast was also found, although it was fresh, judging by the date on the label, but there was no reaction from the very beginning. But with the new yeast everything turned out just fine. I didn’t even have to insist for 10 hours - 7 was enough. The kvass turned out simply awesome.

50

17573

Emma Smith

Author of the recipe

Calories

81Kcal

Protein

0gram

Fat

0gram

Carbs

44gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

1.5L

300g

70g

0.5teaspoon

2g

Step-by-step preparation

Cooking time: 3 day

STEP 1
Prepare the ingredients. Wash and sort the cherries.
STEP 2
Pour water into a saucepan, add sugar and vanillin and bring to a boil.
STEP 3
Place the cherries in the syrup, bring to a boil again and cook over low heat for 2-3 minutes.
STEP 4
Remove the pan from the heat and let the compote cool. up to 37 degrees. That is, it should be warm. Strain the compote. We don't need the berries, we can eat them.
STEP 5
Pour some compote into a glass, pour yeast into it and leave for 15 minutes.
STEP 6
After this time, a foamy cap should form on the surface. If a cap does not form, it means the yeast is of poor quality or expired and the kvass will not turn out. If it is not possible to replace them with others, then it is better not to cook further, so as not to spoil the drink. You can get by with a simple compote. Leave the kvass for later with fresh yeast.
STEP 7
Pour the activated yeast into the rest of the compote and stir well.
STEP 8
Cover the pan with cling film or gauze and leave at room temperature for 10-12 hours. As a result, a dense layer of foam should appear on the surface.
STEP 9
Pour the kvass into a bottle or jar, seal it tightly and put it in the refrigerator for 2-3 days to mature.

Comments on the recipe

Olga

20.12.2023

4.5

This year our cherry harvest is simply excellent! And besides compotes and jam, I wanted something new and how great it was that I saw cherry kvass! We haven't tried this yet. I made it and it turned out to be so delicious!!! Thanks for the recipe!!!