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Lemon Kvas beverages, ethnic, european, fruits 1 each dry yeast envelope 3 each lemons large 5 quart water 1 cup sugar 6 oz beer 1 cheesecloth 1 muslin 1 pint jars w/ lids 1/2 cup raisins Dissolve yeast in warm NOT hot water. Boil remaining water and pour into a large crock. Add pitted 1/2' of lemons, raisins, & sugar then mix until sugar dissolves. Cool to lukewarm, add beer and yeast mixture, cover with the cheesecloth, and alow to ferment at room temp for 24 hours. Strain through the muslin into pint jars, cap and allow to sit in a dark place for 4 days. Serve cold or use in soups. Keep refrigerated. ORIGIN: Feodor Malichevsky, Supotnik, Ukraine, circa 1996 Yield: 1 gallons Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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