Rhubarb kvass with mint

Name: Rhubarb kvass with mint
Total time: 3 d 12 h 30 min
Yield: 8
Ingredients: 2 L Water; 400 g Rhubarb; 100 g Sugar; 10 g Mint; 1 g Dry yeast

This kvass will quench your thirst well in hot weather. June is one of the most difficult months for me - I have huge honeysuckle bushes and 7 rhubarb bushes ripening in my dacha (and where so many!). And this entire harvest - especially honeysuckle, because it doesn’t last long - urgently needs to be used in my culinary experiments. Plus, you still need to have time to cook something with strawberries, otherwise the season for real fragrant strawberries is not so long. Therefore, in June I am literally knocked off my feet, trying to prepare everything that I had planned over the long autumn and winter.

45

7975

Emma Smith

Recipe author

Calories

57kcal

Protein

0g

Fat

0g

Carbs

13g

*Nutrition per serving

Ingredients

Servings: 8

2L

400g

100g

10g

1g

Step-by-step preparation

Cooking time: 3 day 12 hr 30 mins

STEP 1
Prepare the ingredients. To prepare rhubarb and mint kvass we will need: rhubarb stems, several sprigs of mint, water, sugar and yeast.
STEP 2
Rinse the rhubarb stems thoroughly. You don't have to peel the skin. Cut the rhubarb into medium pieces.
STEP 3
Pour water into the pan and add rhubarb.
STEP 4
Wash the mint, dry it and peel the leaves from the branches.
STEP 5
Place the pan on the fire and bring to a boil. Cook over medium heat for 5 minutes. Finally, add sugar to the pan. Stir and remove from heat.
STEP 6
Strain the compote through a sieve. It is better to crush the rhubarb pieces with a spoon so that there is more aromatic juice.
STEP 7
Place mint leaves into the hot compote. Cover the pan with a lid and leave to cool at room temperature.
STEP 8
When the drink has cooled, remove the mint leaves.
STEP 9
Add dry yeast to the compote and mix well. Cover the pan tightly with a lid or pour the drink into a bottle and close the lid. Leave at room temperature for 12 hours.
STEP 10
After 12 hours, the kvass should acquire a characteristic taste. Then bottle the drink and put it in a cool place for 3 days. Bon appetit!