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How to make kvass from lemon. Lemon kvass

The taste of the drink resembles a classic lemonade, only the bubbles of carbon dioxide are not "extracted" from mineral water, but is obtained by natural yeast fermentation. Lemon kvass tones, refreshes and helps to withstand the summer heat. A subtle mint flavor is intertwined with a rich lemon flavor. Moderate sweetness prevents lemon kvass from turning into sugary syrup. The drink is stored in the refrigerator in screw-down bottles, and the kvass is served chilled.

Taste Info Drinks

Ingredients

  • lemons - 2 pieces,
  • sugar - 200 grams,
  • live yeast - 15 grams,
  • raisins - 1 tablespoon
  • mint - 5 stems,
  • water - 2.9 liters.


How to make kvass from lemons with raisins and yeast

The starting material is medium-sized lemons without dents, damage and greening. Fresh mint can be replaced with pharmacy dried leaves.
A sign of the freshness of live yeast is that it begins to crumble with a light touch.
Lemons and mint are washed, the root part of the stems is preliminarily cut off from the plants.


Lemons are cut into slices of any thickness.


Cook three-liter jar, chopped lemons are poured into it, the seeds can not be removed, after the drink is fermented, strain everything through a sieve or cheesecloth.


Raisins enhance the intensity of fermentation. There is even a yeast-free version of kvass, which is "carbonated" due to the fermentation of raisins. Washed raisins are poured into the jar, the color of the berries is not of fundamental importance. Raisins can be of any degree of dryness; you do not need to pre-soak them in water.


Mint stalks dotted with leaves are cut into 2-3 parts, the plants are thrown into a jar.

Pour out the entire portion of sugar.


The ingredients of the lemon kvass are poured over with boiling water. The jar is filled up to the level of the hangers. If you pour too much water, then during fermentation lemon wedges will "pop out" from the can together with the foam.


When the water cools down to 40-50 degrees, yeast is poured into the jar.


The contents of the jar are stirred until the yeast is completely dissolved. As a rule, fermentation lasts a day.

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The finished kvass is filtered, poured into one and a half liter bottles and placed in the refrigerator. The shelf life is 5 days.


When serving, kvass is poured into a more suitable dish, into a glass or ceramic jug. Now it's time to enjoy the effervescent
lemon drink, by the way, to some this drink resembles champagne.


It is hardly possible to cook okroshka from this kvass, since it has a sour-sweetish taste, for this you can cook kvass on homemade sourdough... Also earlier we prepared

Berry counterparts have long competed with traditional kvass. At home, you can also make lemon kvass, which is not just pleasant to drink. He, refreshing, helps to quench your thirst. Such kvass will go well with delicious sweets and pastries. Will decorate a festive feast.

Try it in conjunction with stronger spirits, and you will not be disappointed either. Do not be afraid to experiment, creating your own "family recipe"!

Homemade lemon kvass

recipe with honey without yeast

One and a half liters of finished drink will need

Ingredients:

  • water - one and a half liters,
  • eight to ten raisins,
  • honey - four tbsp. l.,
  • lemon,
  • sugar five to six tbsp. l.

Cooking process:

Cool the boiled water slightly. Prepare the rest of the ingredients.

Squeeze lemon juice or use a ready-made version. If you like light citrus bitterness, slice the lemon zest thinly.
Mix all ingredients.

Cover the dishes with gauze and leave the kvass to infuse for 24 hours in a warm place (25-27 degrees).

Then filter the liquid with a colander (with the smallest holes) or gauze.

Pour into bottles, adding four to five raisins to each. Experts advise using champagne bottles. They are stronger than any others, therefore they are able to withstand (without sad consequences such as unwanted explosions) the pressure that occurs during the fermentation process.

Seal bottles carefully. And remove the kvass (for aging and maturation) in a cold place for two weeks (at least!). Store bottles lying down. How to check if he is ready? Firstly, you will understand this if you smell a specific leavened smell. Secondly, be sure to hear a hiss in the bottle during the fermentation process, which indicates that everything is going as it should. Third, try it. This is a sure-fire test method.

Drink lemon-honey kvass only chilled. Then you will be able to appreciate the delicate and pleasant taste of this drink according to merit!

Bon Appetit!

Best regards, Anyuta.

It's nice to have it in the fridge in the heat of the summer. soft drink in the form of kvass. And if it is prepared at home, it is twice as pleasant.

Wash the lemons well and pour over with boiling water, then dry. It is better to take spring or filtered water for kvass.

Pour water into a large saucepan, add sugar and put on fire. Bring the water to a boil, then remove and cool to about 30 degrees. Remove the zest from the lemons, and then squeeze the juice out of them.

When our sweet water has cooled, add yeast, zest and lemon juice to the saucepan. Mix everything well.

Cover the pan with the future kvass with a lid and leave at room temperature for 5-6 hours. I leave the pot overnight. Small bubbles will appear on the surface of the water, which means that our kvass has begun to ferment.

Strain the kvass through cheesecloth and bottle. Dip 8-10 raisins into each bottle. Close the bottles with lids and refrigerate for 24-27 hours.

We are all looking forward to summer, but at the same time, hot days are not complete without cooling drinks, which are becoming the main consumer product.

The best way is to make such a drink at home, and lemon kvass will become great option for daily drinking, its recipe should definitely be in your arsenal! Fruit aromatic drink will perfectly quench your thirst and cheer you up, will give you a feeling of freshness and vigor for a long time.

Lemons are everyone's favorite fruit, and as part of kvass, they will bring considerable benefits to the body! Yellow citrus is also a folk medicine high in vitamin C.

Lemon helps get rid of heartburn and nausea, perfectly tones the body, which is so necessary in hot weather.

Citrus kvass will help not only quench your thirst, but will also be an excellent prevention of colds for your body.

Traditional lemon kvass

In ancient times, not everyone could make kvass - his recipes in Russia were kept strictly secret! The person who prepared the drink was called "leavener": at that time it was the most prestigious profession.

If you love this Russian drink and often prepare it at home, then lemon kvass should definitely be present in your summer diet!

Ingredients

  • Medium lemons not bitter - 5 pcs.;
  • Granulated sugar white - 250 g;
  • Raisins - 50 g;
  • Yeast - 20 g;
  • Purified water - 4.5 l;
  • Honey - 3 tablespoons

How to make lemon kvass with your own hands

  1. Wash lemons well in hot water and dry. Remove the zest from the fruit and squeeze out the juice (you get a little more than a glass, and if you have less juice, squeeze out another lemon).
  2. Pour water into a six-liter saucepan and put on fire, add sugar to it and bring to a boil. Remove the pan and cool the sweet liquid to room temperature.
  3. Take a glass of warm sweet water and dissolve the yeast in it (let it stand for 10 minutes).
  4. Add the juice and lemon zest to the already cooled liquid (without seeds, otherwise the kvass will taste bitter), pour in the yeast and stir well.
  5. We cover the pan with a cloth or gauze and leave it warm for 6-7 hours (or overnight, as was done in Russia before).
  6. Then we filter the kvass several times through clean dry gauze and pour it into plastic bottles (do not fill the bottles to the top, leave room for the gas to escape - about three fingers). It can also be poured into glass containers, but there is a risk that the glass will not withstand the pressure, so it's better not to experiment! Add 6-7 raisins to each bottle and seal them tightly.
  7. We send bottles to a cool place for 3-4 days for maturation.

Drink chilled lemon kvass; before serving, you can add fresh mint or lemon balm leaves and a couple of ice cubes. This great drink can also be prepared for a festive feast, and it will also be a great base product for making cocktails!

Bread kvass with lemon

Ingredients

  • Rye bread - 400 g + -
  • - 1 PC. + -
  • - 5.5 l + -
  • - 200 g + -
  • - 1.5 tbsp. + -
  • Melissa - a couple of leaves + -

How to make bread lemon kvass at home

  1. Take fresh Rye bread and cut into small pieces. Preheat the oven, put the bread on a baking sheet and dry it for 15 minutes at a temperature of 200 ° C (the bread should acquire a golden color, but do not overcook it, otherwise the kvass will taste bitter).
  2. Pour all the water into a saucepan and put on fire, bring to a boil, add brown croutons and cook for 5 minutes. Set aside and refrigerate liquid for 4 hours.
  3. Now strain the bread infusion through several layers of cheesecloth. Take a glass of liquid from a saucepan and dissolve yeast with 3 tablespoons of sugar in it, and use it after 15 minutes.
  4. Wash the lemon in hot water, remove the zest with a sharp knife and chop. Squeeze the juice from the lemon (make sure that no grains get into the kvass along with the juice).
  5. When all the components are ready, we start preparing kvass with lemon: add sugar to the filtered liquid and stir until completely dissolved (use a wooden spoon or spatula). Add lemon juice and zest, stir and then add yeast. Cover the container with kvass with gauze and leave warm for 12-14 hours for fermentation.
  6. Then filter again leavened wort: Strain through cheesecloth and squeeze lightly. Pour kvass into plastic bottles, add 1 tablespoon of sugar to each bottle. Also, do not fill the bottles to the top, seal them tightly and put them in a warm place for 6-7 hours.
  7. Put the kvass in the refrigerator for 4 days to ripen.

Loved by everyone bread kvass can be prepared in a new way: add lemon and some aromatic herbs to it and it will bring new flavors to the traditional drink!

Fruit kvass is gaining popularity from year to year, because the taste and smell of citrus fruits makes drinking more pleasant and varied. If you cook kvass different ways, he will never get bored and will be a welcome guest on your table!

Ecology of Consumption Food and Recipes: One of the Best Lemon Refreshments + Raspberry Kvass Recipe

1909 P.P. ALEXANDROVA-IGNATIEVA "Practical foundations of the culinary art."

Lemon kvass

Proportion.

Lemons - 6 pcs.

Molasses, honey or sugar - 1, 2 or 1, 4 kg.

Boiling water - 26 bottles.

White raisins - 400 gr.

Yeast - 50 gr.

Wheat flour - 1 tablespoon.

Recipe. Taking good ripe lemons, wash and cut them into thin slices, without cutting off the zest; take out all the grains, otherwise the kvass will be bitter, put the lemons in a barrel, preferably a stone one, add there white peeled raisins, from which you also take out the grains, and white sugar molasses or refined sugar, but best of all fresh honey, pour it all with one teapot (5 bottles) boiling water, cover and leave it until the next day in a warm place. The next day pour it all chilled out boiled water in the amount of another 21 bottles. , add yeast there, best of all brewer's or, in the absence of the latter, ordinary dry, diluted with lukewarm water and seasoned with a little flour (1 tbsp. spoon). After putting the yeast in, leave the kvass in a warm place until it turns sour: this can be easily recognized, because lemons and raisins will rise to the top. Then strain the kvass through a thin sheet, pour into bottles, cork and put out in the cold.

Consume no earlier than after 5 days. In order for the sugar to dissolve better, you can pour it with part of the water (2 bottles) and boil, and then pour the lemons with the syrup and add the rest of the boiling water.

1907 "NOTES ON THE COURSE OF THE CULINARY SCHOOL"

Lemon kvass.

Take the zest, grated, from 5 lemons, put in a tub and boil with 10 bottles of boiling water. When the water cools down, put the yeast for 2-3 kopecks. (stir them in a little warm water- in 1/2 cup) then put 1 1/2 cup sugar, stir well with a spatula, strain through a sieve, add an incomplete spoonful of cremortartar and juice from 5 lemons. Pour into bottles, seal well and leave in the room. When foam appears in the bottles from above, take out the kvass in the cold, in two days it will be ready. Proportion for 10 bottles.

1893 V. FILATOVA "New manual .."

Lemon kvass.

On the bucket boiled water put 4 lbs. honey, 4 lemons, sliced ​​(grains removed), 1 lb. raisins and one teacup of gritty flour. When it cools down like fresh milk, put two tea cups of good yeast, let it ferment well (in this case, the whole mass will rise upward and bubbles will appear), strain, pour into bottles, cork, tie with a rag or, it is better to grind, put on ice, and through day is ready.

1914 M. KHMELEVSKAYA "ECONOMIC KUKHARKA"

Lemon kvass.

For a bucket of water (20 bottles), 6 lemons are taken, 3 ½ lb. sugar, 1 lb. raisins, 1 cup yeast (less than ¼ lb.). Raisins, sugar and lemons, cut into 4 parts and without grains, pour boiling water over; when it gets cold, pour in yeast, leave until morning. Strain in the morning, let stand for a while, bottle and put on ice. After 3-4 days, the kvass is ready.

1907 NEGENDIAN "TABLE BOOK FOR MASTERS"

Lemon kvass.

Cut 4 good ripe lemons into small cups, remove the seeds from them and, discarding completely the tops of the lemons, put them in a pot and add 3 - 3 ½ lb. sugar. At 2 o'clock in the afternoon, all this is poured with 45 glasses of boiling water, and, stirring the water with sugar, cover with a towel and leave until the kvass has cooled down enough to be warm. At about 8-9 in the evening, 7-9 yeast spools are bred in ¼ glass of the same kvass and, pouring them into kvass, stir well; after 10 -11 hours the kvass will froth and the lemons will rise up. Then, having filtered the kvass through a silk strainer or through a napkin, it is poured into bottles, leaving the necks empty; bottles are corked and tied with string or rags, taken out into the cold. Kvass will be ready in 4-5 days. If the kvass is needed more quickly, then, after corking the kvass, they leave it warm for several hours, and then take it out into the cold, then on the next or third day, the kvass can be served. This kvass can be tinted with 1 to 2 pounds of boiled cranberries, then the number of lemons is reduced by 1 to 2 pieces.

1897 COOKING TEXTBOOK "Tips for a young housewife"

Lemon kvass.

Take 5 lemons, cut into slices, grains, 1 lb. raisins, 4 lb. honey, place in a tub, pour 30 bottles of boiling water; when cool, pour in a cup of yeast lined with 3 spoons wheat flour... The next day, pour 6 bottles into kvass cold water, and when the lemons and raisins rise up, then remove them with a slotted spoon, strain the kvass and pour into bottles, putting two raisins in each. Cork well and keep in a cool place for 6 days. Then you can use it.

1891 N.A. KOLOMIYTSOVA "A necessary reference book .."

Lemon kvass.

Proportion for 36 bottles.

Take:

Good ripe lemons 5.

Raisins 1 lb.

Sugar molasses 4 lb.

Brewer's yeast ½ teacup.

Grainy flour 1 table. A spoon.

Boiled cold water 36 bottles.

Cooking.

First, prepare the anchor and cut a 1 ½ inches square hole, or a tub with a nice lid. Then, cut into circles 5 lemons with peels (grains away), put the sliced ​​lemons in an anchor or tub, add molasses there, pour boiling water over all this with one teapot, close the anchor hole tightly, or, if the tub is used, cover tightly with a lid and leave in room for a day.

Then take good brewer's yeast ½ teacup, mix with one tablespoon of coarse flour, dilute a little with cold boiled water, stir and pour into an anchor or tub, pour all 36 bottles of boiled cold water, cover and leave where it stood.

When fermentation begins, which will be noticeable by the white bubbles, and the raisins and lemons float to the top, the kvass will be ready. It must be filtered into a special bowl, through a sieve, and immediately poured into either champagne bottles or seltzer jugs and, having sealed it, after three hours, put it into a glacier and after 5 days or a week it can be consumed.

NB. This kvass is good because it is not very complicated, it is made simply and its composition is not expensive, and the taste is very pleasant.

1892 P.F SIMONENKO "EXEMPLARY KITCHEN"

Lemon kvass.

Pot 1 lb. 10 lb. Molasses and add 30 bottles. boiling water; everything is stirred well and allowed to cool, after which 3 evils are added. dry yeast dissolved in 1 glass of cold water with ½ stack. flour.

The next day, you can add another 5-10 bottles. cold water. When the raisins and lemon float upstairs, the kvass is filtered through a canvas, poured into bottles, well sealed, the necks are tied with ropes or wire and stored in a lying position in the cellar.

Instead of molasses, you can, to taste, take honey or sugar.

In this way, you can prepare an excellent kvass from all fruits or berries, which is called berry or fruit.

The recipe of Filatova and Symonenko was taken as a basis. Of course, with the changes.

LEMON KVASS (calculated for 6 liters of water).

Take a large enamel pot (in this case, a pot with a volume of 8 liters).

Dry in a pan (in the oven or on the hob, stirring often to prevent sticking) 1 cup of wheat flour (see photo), until the flour begins to change color, or only the color of the flour turns cream, that is, dry slightly Allow the flour to cool.

Take 2-4 lemons (in this case, 3 lemons were used) - about 450-500 g. Remove the tips from the lemons, cut across into rings and remove the seeds.

Place the cooled flour in a bowl and pour in 1 cup of cold water, stirring with a whisk. Stir well.

Put prepared lemons, flour diluted in water and 6-8 tablespoons of sugar (or honey) in a saucepan (tank or barrel, if any) and pour prepared boiling water, stirring with a spoon or wooden paddle (you can boil a kettle in 2 passes, pour boiling water, stir and when the missing boiling water is ready add there too).

Cover the pan with a lid and LET IT COOL! to the temperature of fresh milk (to room temperature in summer, if you like).

After the water cools down, add either a sourdough - 50 ml (bread leaven of "sour cream density", rye or wheat ..) or, if there is no sourdough, ordinary yeast ("wet") - 1 tablespoon.

Add a handful of raisins (preferably light).

Leave for 2 days. Then filter the kvass through a sieve and pour into bottles. Refrigerate.

IMPORTANT NOTES ON COOKING KVASS!

If any kvass, bottled, is hermetically sealed, then the kvass will be tart and will "gain degrees"! THIS SHOULD BE TAKEN INTO ACCOUNT FOR THOSE DRIVING CARS, airplanes, boats and swimming mattresses J. And children literally get drunk from such kvass.

Adding raisins to the finished filtered, bottled kvass and hermetically sealing the kvass will gain "bitterness" in addition to degrees.

It is convenient to seal kvass in bottles with screw caps. If with corks, then the corks must be carefully tied with wire. And, in any way, when the time comes to uncork the bottle, you should expect violent foam from the bottle - it is better to substitute a tray or bowl (especially for fruit kvass - cherry, raspberry, apple ...). Opening kvass bottles is very similar to champagne. More accurate J.

It is best to drink fresh chilled kvass that has not been hermetically sealed. Moreover, such kvass does not taste bitter.

The taste of lemon kvass can be softened by cleaning the lemons from the skin (remove the seeds in any case).

COOKING LEMON KVASS IS POSSIBLE ON THE BASIS OF DRIED BREAD AND ON THE BASIS OF RYE FLOUR.

RASPBERRY KVASS (calculation for a 3-liter can).

Cook like lemon, only instead of lemon, take 1 cup raspberries, ½ cup flour and, at least 3 tbsp. l sugar and 1 teaspoon of yeast (or 25 ml of sourdough). published by