In the spring, when all nature wakes up, the trees begin to flow sap. Birch sap is an incredibly valuable product that has a beneficial effect on the entire body. Eating it fresh is a great pleasure. It is pleasant, refreshing, and at the same time helps to strengthen the body.
Instructions
Step 1
Natural birch sap
For 3 liters of juice, you need to stock up on a glass of sugar and 0.5 tsp. citric acid. Strain the juice through three layers of cheesecloth. Prepare a thoroughly washed and sterilized jar. Pour sugar into strained juice and bring to a boil. Do not forget to skim off the foam. Do not boil! Pour the drink into prepared jars, add citric acid and roll up the container with a lid. Store this juice in a cool place.
Step 2
Birch kvass. Recipe 1
This is the process of fermenting birch sap. It must be filtered through several layers of gauze. The prepared drink must be poured into cans, covered with a cloth (to protect against debris) and only then with a lid. The containers with juice should be left in a cool room (10-15 C) for the fermentation process. After a few days, the juice will become much cloudy - fermentation begins. And in 2-3 weeks the drink will be ready. It tastes like kvass - it is sour and has a pleasant aroma.
Step 3
Birch kvass. Recipe 2
Fresh juice must also be carefully filtered through cheesecloth and poured into a prepared wooden barrel. In the absence of a keg, you can use an enamel saucepan. The selected container should be covered and transferred to a cool place. After 2-3 days, it is necessary to add fried black bread croutons to the juice. You can add sprouted and roasted barley instead of bread. (30 g per 5 l). To do this, it is tedious to soak the grains in water for 2 days. After the sprouts appear, fry in a dry frying pan.
Step 4
An old recipe for effervescent birch sap
It is necessary to choose bottles with thick glass. The strained juice is poured into containers. In each you need to add 2 tsp. sugar, lemon zest, 4 raisins. The bottles are tightly corked, tied with wire and twine. You need to store such a container with juice in the cellar, having previously buried it in the sand. The result is a wonderful fizzy drink. When consumed, add a spoonful of sugar to a glass and stir well.
Step 5
Birch sap with mint
In the old days, birch sap was harvested with the addition of various herbs. The most popular was mint. For 50 liters of juice, you need 100 g of grass (dry). The juice is filtered through a dense layer of gauze, heated to 80 C, poured over the grass and infused for 6-7 hours. After that, the juice must be drained and filtered again. Add 5% sugar and citric acid - 0.1% to the strained drink. After that, pour into jars or bottles, seal and be sure to pasteurize for 25 minutes (90-95 C).
