In a hot and hot summer, you are very thirsty. Therefore, to satisfy this crazy thirst, we suggest you to prepare useful and natural kvass from dried fruits.
The recipe for kvass from dried fruits
Ingredients:
- kvass dry - 5 tbsp. spoons;
- sugar - 5 tbsp. spoons;
- dry yeast - 1 packet;
- rye bread - 1 piece;
- boiled water;
- raisins.
Preparation
Let's figure out how to make kvass from dried fruits. So, for the preparation of this drink we need a clean dry pot and warm boiled water. We pass the dishes with boiling water, pour into it 3 tablespoons of dry mixture, put a little sugar, throw a handful of raisins, a few crusts of rye bread and pour out a bag of dry yeast.
Fill all half with warm water and mix. Now we tie a jar from above with gauze and put it for a day in a warm place. After the specified time, add the remaining dry kvass, sugar, top up almost under the neck of warm water, again tie with gauze and remove the packaging in a warm dark place.
After 3 days the first kvass is ready. Carefully merge it, filter it and remove it for storage in the refrigerator, and in the jar with the sediment again pour warm water, put sugar, dry kvass and put the wander around for about a day. The second portion of kvass will be much tastier, and practically will not smell of yeast.
Kvass with dried fruits
Ingredients:
- raisins - 1 kg;
- dried fruits - 100 g;
- honey - 400 g;
- egg white - 1 pc .;
- boiled water - 1000 ml;
- wine yeast - 20 g.
Preparation
Raisins and dried fruits in advance washed, put in a saucepan, pour a liter of water and cook on low heat until they become soft. Then carefully take out dried fruits and wipe. Now put the honey, pour half a liter of boiled water and bring the wort to a boil, constantly, stirring and taking off the foam.
Then the liquid is cooled to a temperature of 25 degrees and we drive into it one egg white, so that the ready-made drink has a pleasant light color. Now let the kvass settle, after which carefully we pour kvass into a clean container, pour in it wine yeast and leave to ferment.
At the end of the process, gently pour the drink into a clean container, close it with a lid and take it to the cellar for 3 days, so that the kvass is fully ripened. If you want, you can add lemon or lemon zest during cooking. Before serving, pour kvass on glasses and decorate with fresh mint leaves.