There is no better drink in the summer than kvass. Delicious, healthy and homemade!
It is necessary
- For ginger-currant
- - mint 1 bunch;
- - lemon 2 pcs;
- - currants 1 tbsp;
- - ginger 80 g;
- - fast-acting yeast 1 tsp;
- - warm water 3 l.
- For cranberry-raspberry
- - cranberries 300 g;
- - raspberries 200 g;
- - mint 1 bunch
- - live yeast 1 tbsp
- - water 3 l.
Instructions
Step 1
Cooking ginger and currant. Pour yeast with 1 glass of warm water and leave for 40 minutes, preferably in the sun. Peel and grate the ginger. Squeeze the juice from the lemons and chop the rind coarsely. Crush the berries and chop the mint. Add everything to a saucepan, put the yeast diluted in water there and cover with the rest of the water. Stir, pour into glass bottles. Put on a glove on each. Place in a warm, sunny place for 2-3 days. Then strain the drink through cheesecloth, pour into plastic bottles and store in the refrigerator.
Step 2
For cranberry-raspberry, boil water, add chopped mint, remove heat, cover and leave to cool for 1 hour. Rinse the berries, mash in mashed potatoes, mix and leave for 5-6 hours. Then boil and strain through a sieve. Pour yeast with 1 glass of warm water and stir until completely dissolved.
Step 3
Add sugar and yeast to the warm berry mixture, mix and leave in a warm place for a day. Cover with gauze instead of a lid. Strain the kvass through cheesecloth, then bottle and store in the refrigerator.
