Basil & Mint Herbal Kvass
Elevate your beverage game with Basil & Mint Herbal Kvass, a fizzy, fermented delight that fuses the tangy essence of traditional kvas with refreshing herbal notes. This vibrant drink is perfect for sipping on hot summer days or pairing with your favorite meals, promising a revitalizing experience sip after sip. Indulge in the rich, earthy flavors that reimagine this ancient drink.
ingredients
- 1 cup rye bread, diced and toasted
- 1/2 cup granulated sugar
- 4 cups water, boiled and cooled
- 1/4 cup whey or 1/4 teaspoon active dry yeast
- 1/2 cup fresh mint leaves, loosely packed
- 1/2 cup fresh basil leaves, loosely packed
- 1 lemon, juiced
- 1/4 teaspoon salt
steps
- 1.
Preheat oven to 350°F and toast the rye bread on a baking sheet until golden brown, about 10-15 minutes.
- 2.
In a large bowl, combine the toasted bread, sugar, and boiled water, stirring until the sugar dissolves.
- 3.
Allow the mixture to cool to room temperature, then add the whey or yeast. Stir gently.
- 4.
Cover the bowl with a clean cloth and let it ferment at room temperature for 24-48 hours, or until bubbly and aromatic.
- 5.
Once fermented, strain the mixture into another container, discarding the solids.
- 6.
Add the fresh mint, basil, lemon juice, and salt to the liquid, stirring well. Let steep for 1-2 hours.
- 7.
Strain again to remove herbs, then transfer the kvas into clean bottles, leaving some space at the top.
- 8.
Seal the bottles and allow them to ferment at room temperature for another 1-3 days to develop carbonation.
- 9.
Chill before serving and enjoy your refreshing Basil & Mint Herbal Kvass over ice.
