Lemon kvass

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make lemon kvass? Very simple. This requires the bare minimum of ingredients. IMPORTANT! Raisins should never be washed. The reaction with the release of additional gas bubbles will only occur with unwashed raisins, since they contain bacteria necessary for yeast. You can reduce or increase the amount of sugar to taste, but keep in mind that excess sugar will kill the yeast.

2. STEP 2

   

   Pour water into a saucepan and place over high heat. Add sugar and, stirring, bring to a boil. Cook for 2-3 minutes. Remove the syrup from the heat and cool to room temperature (26-30°C).

3. STEP 3

   

   While the syrup is boiling, prepare the remaining ingredients. Pour boiling water over the lemons and dry thoroughly to remove chemicals from them. Remove a thin layer of zest from all lemons, being careful not to capture the white bitter part. I immediately grate the zest on a coarse grater - it’s faster.

4. STEP 4

   

   Cut the lemons in half and squeeze the juice out of them. In total you will get about a glass of lemon juice.

5. STEP 5

   

   Pour 1 tsp into the yeast. sugar and grind thoroughly until you obtain a liquid viscous mass. You can replace fresh yeast with dry yeast in a 3:1 ratio, i.e. you need 5 grams. They also need to be mixed with sugar and pour 2-3 tbsp. l. warm water (40°C). Leave for 10-15 minutes at room temperature until a foamy cap appears.

6. STEP 6

   

   Pour lemon juice and diluted yeast into a saucepan with cooled syrup, add zest. Mix everything.

7. STEP 7

   

   Leave the pan at room temperature for 4-5 hours. Many small hissing bubbles will appear on the surface.

8. STEP 8

   

   After the specified time has passed, strain the kvass through a sieve or cheesecloth.

9. STEP 9

   

   Then pour into containers. Add an equal amount of raisins to each. I have one three-liter jar, so I poured all the raisins into it. Almost immediately the raisins will begin to rapidly move up and down.

10. STEP 10

    

    Seal the containers with kvass hermetically and place them in the refrigerator for 2-3 days to mature. By the end of ripening, all the raisins should rise to the surface.

11. STEP 11

    

    Pour the finished sparkling kvass into glasses and serve. Bon appetit!

Comments on the recipe

Natalia M

15.08.2023

4.9

I used to often make kvass from rye crackers, but this was my first time making lemon kvass. I generally love everything lemony, which is why I was interested in this drink. For testing, I recalculated the amount of products per 1.5 liters of water. I have dry yeast, I used just a little bit of it. I removed the zest from the lemons with a grater. Before this, I washed the citrus fruits with a sponge and soda to remove possible plaque and dirt. The pan with all the additives stood on the table for about 5 hours. It was very hot and the process was quite violent. I had kvass in the refrigerator for two days. I couldn’t wait any longer; I wanted to try it as soon as possible. The raisins have not all floated up yet, but the taste of lemon kvass turned out great! It is so refreshing, sour, without bitterness. Perfectly quenches thirst! By the way, my lemons were pale and the kvass itself also turned out only slightly yellow, but this did not affect the taste in any way. Now I will prepare more kvass in order to comfortably endure the summer heat. Thanks for the recipe!

♥Nata╬♫

15.08.2023

5

Delicious recipe! Thank you! Video for clarity.

Afimija

15.08.2023

4.9

The recipe is worthy of attention. Doesn't take much time and is easy to prepare. I would like to make some “improvements” of my own. As for lemon, it is better to squeeze the juice into a separate bowl and add it at the end of the cooking process, this way the vitamins will be better preserved. I reduced the sugar to 200 grams. I made kvass and loved it!

Dinarinka

15.08.2023

4.9

I'm a big fan of kvass. An interesting kvass recipe, I’ve definitely never tried one like this before. I think it tastes amazing! Lemon will most likely give a slight sourness - in the summer this is what you need for a pleasant refreshing drink. Judging by this recipe, you can generally experiment with kvass - add different “additives” and wait to see what happens.

Irina

15.08.2023

4.5

But I experimented :) I added lime, grapefruit and orange to the lemons, and at the same time reduced the dose of sugar. I did it by eye so that the taste of the juice was pleasant. The result is ready in the morning, by lunchtime it’s already over :)

Insomnia

15.08.2023

4.7

I have noticed more than once that in the summer Sprite is more popular than Cola or Fanta. I think it is precisely because of the taste of lemon that it is truly refreshing and invigorating in the heat. I haven’t tried kvass with lemon, but I’ll definitely do it, because store-bought kvass increasingly tastes like beer :(,

luch

15.08.2023

4.8

I love kvass very much, but I’ve never tried to make it myself, I haven’t even asked myself about its preparation. And then your recipe for lemon kvass really interested me. And everything is written so simply and easily, so thank you for the recipe, I’ll try to prepare it in the near future. In the summer, this drink will be a salvation from thirst.