Title: Lemon Kvas
Categories: European Ethnic Beverages Fruit
Yield: 1 Gallons
| 1 | | Dry yeast envelope |
| 3 | | Lemons large |
| 5 | qt | Water |
| 1 | c | Sugar |
| 6 | oz | Beer |
| | | Cheesecloth |
| | | Muslin |
| | | Pint jars w/ lids |
| 1/2 | c | Raisins |
Dissolve yeast in warm NOT hot water. Boil remaining water and pour into a
large crock. Add pitted 1/2' of lemons, raisins, & sugar then mix until
sugar dissolves. Cool to lukewarm, add beer and yeast mixture, cover with
the cheesecloth, and alow to ferment at room temp for 24 hours. Strain
through the muslin into pint jars, cap and allow to sit in a dark place for
4 days. Serve cold or use in soups. Keep refrigerated. ORIGIN: Feodor
Malichevsky, Supotnik, Ukraine, circa 1996