Kvass from birch sap not only quenches thirst on hot summer days, but also contributes to healing. Birch sap, as well as preparations based on it, saturate the body with microelements and vitamins.
To prepare this drink, it is necessary to select enameled or glassware - ordinary three-liter jars are quite suitable.
It is better not to use plastic containers.
To give kvass a richer flavor, it can be prepared with the addition of lemon slices, dried fruits, rosehip berries or, for example, mint leaves.
If the juice is used not purchased, but collected independently, then before cooking it must be filtered through a filter from gauze folded several times.
This will help to select trash from the liquid.
Add sugar to the juice and stir. Pour into banks. Rinse and place raisins in jars of juice in equal proportions.
Leave kvass in a cool place for fermentation for three days. Then strain the drink through cheesecloth again and pour into clean cans, cork with tight plastic lids and leave in a dark, cold place for long-term storage.
Kvass can persist until the fall, but, often, the drink diverges in the summer months.
Ingredients
Directions
If the juice is used not purchased, but collected independently, then before cooking it must be filtered through a filter from gauze folded several times.
This will help to select trash from the liquid.
Add sugar to the juice and stir. Pour into banks. Rinse and place raisins in jars of juice in equal proportions.
Leave kvass in a cool place for fermentation for three days. Then strain the drink through cheesecloth again and pour into clean cans, cork with tight plastic lids and leave in a dark, cold place for long-term storage.
Kvass can persist until the fall, but, often, the drink diverges in the summer months.
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