Latvian honey kvass

Put honey in boiling water and stir well. When the liquid has cooled to 20 њ C, add the yeast, lemon juice or citric acid, and leave to stand for 10-12 hours. Cool and pour

Milk and fruit drinks with honey

Recipe 1 A glass of yoghourt, 2 cups of fresh milk, 3 tablespoons of honey and sour cream, 150 ml of strawberry or raspberry juice (you can do without sour cream). Recipe 2 Two glasses

Home-made wine

Scientists believe that the opportunity to produce weak alcoholic beverages from honey, fruit juices, grape berries, etc. emerged over 8 thousand years to our era. In the old days, wine was produced in the 16th

Cabbage juice with honey

The juice of cabbage has long been used for medicinal purposes. The ancient Romans believed that this juice provides the strength of the body, resistance to various diseases, removes insomnia, calms the headache. It is

Honey kvass from rye malt

In the malt, add rye flour and knead in chilled water. The dough is well stirred, so that there are no lumps, transferred to enameled utensils and placed on a day in a well-heated oven

Broth of dogrose with honey

Dried fruits of dogrose well rinse, chop (top with a wooden pestle), fall asleep in boiling water, close the lid, cook for 10-15 minutes. Let it brew for 2-3 hours. Strain broth through 2-3 layers

Honey Sbiten

For 100 g of honey, take 30 g of sugar, 3 g of hops, 0.3 g of cinnamon, 0.2 g of cloves, 0.2 g of mint and 1 liter of water. Water boil, dissolve sugar

Chokeberry juice with honey

Of all the berries, chokeberry contains most of all ascorbic acid (vitamin C). Perhaps this explains the recent statement about the cautious attitude to the aronia of patients on hypertension, angina and other diseases. The

Honey Seed

(2 servings) 50 g of honey, 200 g of yogurt, 1/8 liters of milk. Well mix curdled milk with milk, gradually adding honey. Beat in the mixer until the foam appears. Recipe 2 Drizzle with

Juices with honey

Juices enrich nutrition with vitamins and trace elements, organic acids and pectins, are easily digested by the body, favorably affect digestion, and are therefore widely used in dietary and therapeutic nutrition. As a food and