Kvass honey
100 g of honey, 1 lemon, 1 l of water, a siphon of soda water.
Honey to dissolve warm boiled water, to cool, add juice from one lemon and again to cool. Pour half of the glass, put a piece of food ice, dilute with sparkling water. At the edge of the glass, put on a circle of lemon.
To knead through thick cheesecloth, add crushed yeast, sugar, crumpled, currant leaves and leave in a warm place overnight for fermentation. Then drain again, pour at the bottle, and each of which add 2-3 raisins. close tightly. Bottles should be stored in the refrigerator in a horizontal position for three days.
To provide kvas with a pleasant taste before bottling, you can add honey or grated horseradish.
Kvass from lemons.
2 lemons, 150 g of sugar, 5 liters of water, 250 g of honey, 50 g of raisins, 20 g of yeast, 10 g of flour. Lemons to wash hot and rinse with cold water, peel, cut into slices, select a grain, pour sugar and lightly mash. Pour warm boiled water, add melted honey and washed raisins. When the liquid has cooled to room temperature, add the yeast, ground with flour and a spoonful of sugar, stir and put on for 10 hours in a warm place. After the lemons float, drain the mass through thick gauze and pour into bottles, each of which add 3-4 raisins, close tightly. Bottles should be stored in the refrigerator in a horizontal position.
Kvass from honey.
800 g of honey, 3-4 lemons, 25 g of yeast, 4 water.
Honey pour boiling water, stirring until completely dissolved. In the cooled liquid add crushed yeast, juice from lemons, zest with 1-lemon, cut into strips, and leave in a warm place for fermentation at night. After filter, pour into bottles that are tightly closed and stored in the refrigerator in a horizontal position.
Kvass from apples.
1 kg of apples, 100 g of sugar, 200 g of honey, C g yeast, 4 l of water, 1 teaspoon of cinnamon. Apple (best white filling) wash, and cut into slices together with the peel, remove the core. Pour water and cook over low heat until it boils. Remove from heat for 3-4 hours to allow apples to brew. After this, drain the decoction through thick gauze with boiled water in 4 liters, add sugar, yeast, melted honey, cinnamon and leave in a warm place overnight for fermentation. After that, drain again, pour bottles, close tightly. Keep in the refrigerator in a horizontal position. You can also cook kvass from pears.
Coffee with honey is cold.
For a cup of hot coffee, add a teaspoon of honey, stir and chill, put a piece of edible ice on the table before serving, and on top a teaspoon of sweet chilled cream sour cream.
(1 votes, average: 5.00 out of 5)Kvass honey