Lemon Kvass
Indulge in the refreshing taste of Lemon Kvass, a zesty variation on classic Russian kvas! This fizzy drink marries the hearty character of rye bread with the bright acidity of lemon, creating a revitalizing beverage ideal for warm days and cheerful gatherings. Easy to make at home, this lemon-infused kvass is a superb choice for those seeking something unique and refreshing.
ingredients
- 1 cup rye bread, toasted and cut into cubes
- 4 cups water
- 1/4 cup honey or maple syrup
- Zest of 1 medium lemon
- Juice of 1 medium lemon
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon salt
- Optional: Lemon slices for garnish
steps
- 1.
Preheat your oven to 350°F and toast the rye bread cubes until golden brown.
- 2.
In a large heatproof container, combine the toasted bread and 4 cups of boiling water. Let it steep for about 4 hours, covered, until cooled to room temperature.
- 3.
Strain the mixture through a fine mesh sieve into a clean bowl, discarding the bread.
- 4.
Stir in the honey or maple syrup, lemon zest, lemon juice, salt, and active dry yeast until well combined.
- 5.
Cover the bowl with a clean cloth and let it ferment at room temperature for 24-48 hours, tasting periodically for desired sourness.
- 6.
Once fermented, strain the kvass again to remove the zest and sediment, then transfer to bottles, leaving some space at the top.
- 7.
Chill in the refrigerator for at least 6 hours or until ready to serve. Garnish with lemon slices if desired.
