Lingonberry kvass

Description

The recipe won't take much time. Crush the lingonberries and squeeze the juice out of them. Add the juice to water and bring to a boil. Strain the decoction, mix in sugar, then cool it down. Add yeast and flour to the decoction, stir well, and leave until fermentation (bubbling) occurs. Then strain the kvass, seal it tightly, and leave for 3–5 days in a cool place. Serve chilled. In hot weather, drink it with ice.

Instructions