Cherry kvass
Description
The recipe won't take much time. Cherry kvass is somewhat exotic, but try it on a hot summer day—you'll want to make it again and again :) It turns out so delicious. You can adjust the amount of sugar to your taste. I first tried this kvass in Ukraine and couldn't figure out what it was for a long time. I really liked it, found out the recipe, and now I make this kvass at least once every season. It disappears instantly :) Good luck!
Instructions
- 1
Step 1
Pour water over cherries and boil for 5 minutes. Drain the broth into a jar, and squeeze the juice out of the cherries.
- 2
Step 2
Add sugar and cool to 25 degrees.
- 3
Step 3
Add yeast to the warm juice.
- 4
Step 4
Pour the cooled broth with juice into a jar, add raisins and sugar. Cover with gauze and let ferment for 2 days. Then strain, add another 6 raisins, and place in a cold place for further fermentation.
- 5
Step 5
After 24 hours, the kvass can be consumed.