Make lemon kvass. Lemon kvass. Collection of pre-revolutionary recipes for lemon kvass. How to make bread lemon kvass at home

Kvass can also be useful for those losing weight, so if you love this drink, you don’t have to deny yourself it. Only you don’t need to cook it from bread. Lemon kvass is an excellent fitness drink that speeds up your metabolism. To lose weight, you need to use it in tandem with proper nutrition and exercise. How to cook it?

• Number of servings: 6
• Preparation time: 10 minutes
• Cooking time: 30 minutes

Homemade lemon kvass recipe

We will prepare the drink from the following ingredients:

· large lemons – 2 pcs.;

· natural honey – 7-8 tbsp. l.;

· sugar – 3 tbsp. l.;

· water – 3 l;

· raisins – 1 tbsp. l.

Lemons need to be peeled and juiced. Pour it into a three-liter jar. Then add honey (it’s better to use liquid), raisins and sugar. Mix the ingredients and fill the resulting mass with water.

Leave the mixture for a day. Then strain and bottle. Lemon kvass prepared according to this recipe should be stored in a cool place for no more than 2 weeks.

How to drink it? Drink half a glass of lemon kvass before meals every other day.

What can be achieved by taking the drink according to this scheme? Lemon kvass will speed up your metabolism and help strengthen your immune system.

Kvass with citric acid and yeast

A healthy drink can be prepared using citric acid and yeast. It is not suitable for those losing weight, because its calorie content is higher. But its main advantage is the speed of preparation. So this recipe is perfect for a hot summer.

To prepare this drink, take the following ingredients:

· citric acid – 1 tbsp. l.;

· dry yeast – 1 tbsp. l.;

· water – 10 l;

· sugar – 0.5 kg.

Dissolve dry yeast in slightly warmed water. Add citric acid. Set this mixture aside and add 100 g of sugar to the frying pan. Start heating it up. When the sugar turns brown, remove the pan from the heat.

Pour water into a large container and add burnt sugar. The remaining on the walls of the frying pan can be removed by adding water to it and heating it a little over the fire. Then add a mixture of citric acid and yeast into water with sugar. Add the remaining 400 grams of sugar and mix everything well.

After this, the drink will need to be poured into clean jars or bottles and closed with lids. Place the kvass in the sun for 4 hours, and after this time it will be ready to drink.

Lemon kvass is a drink with an amazing refreshing taste. The burnt sugar in this recipe adds a nice sweetness. It is better to drink this drink chilled.

Ecology of consumption. Food and recipes: One of the best lemon refreshing drinks + raspberry kvass recipe

1909 P.P ALEXANDROV-IGNATIEVA “Practical foundations of culinary art.”

Lemon kvass

Proportion.

Lemons – 6 pcs.

Molasses, honey or sugar - 1.2 or 1.4 kg.

Boiling water – 26 bottles.

White raisins – 400 gr.

Yeast – 50 gr.

Wheat flour – 1 tablespoon.

Recipe. Taking good ripe lemons, wash and cut them into thin slices without cutting off the zest; take out all the grains, otherwise the kvass will be bitter, put the lemons in a barrel, preferably a stone one, add white peeled raisins, from which you also remove the grains, and white molasses or refined sugar, but best of all fresh honey, pour it all in one teapot ( 5 bottles) boiling water, cover and leave until the next day in a warm place. The next day, fill it all with cooled boiled water in the amount of another 21 bottles. , add yeast there, preferably beer yeast or, in the absence of the latter, ordinary dry yeast, diluted with lukewarm water and seasoned with a little flour (1 tablespoon). After adding the yeast, leave the kvass in a warm place until it sours: you can easily tell because the lemons and raisins will rise to the top. Then strain the kvass through a thin cloth, pour it into bottles, seal it and put it in the cold.

Use no earlier than after 5 days. In order for the sugar to dissolve better, you can pour it with part of the water (2 bottles) and boil it, and then pour the syrup over the lemons and add the rest of the boiling water.

1907 “NOTES ON A CULINARY SCHOOL COURSE”

Lemon kvass.

Take the grated zest from 5 lemons, put it in a tub and brew 10 bottles of boiling water. When the water has cooled, add 2-3 kopecks of yeast. (stir them in lukewarm water - 1/2 cup) then add 1 ½ cups of sugar, stir well with a spatula, strain through a sieve, add a small spoonful of creamtartar and the juice of 5 lemons. Pour into bottles, seal well and leave in the room. When foam appears on top of the bottles, take the kvass out into the cold; in two days it will be ready. Proportion for 10 bottles.

1893 V. FILATOVA “New manual..”

Lemon kvass.

Place 4 lbs. in a bucket of boiled water. honey, 4 sliced ​​lemons (taking out the seeds), 1 lb. raisins and one tea cup of coarse flour. When it cools down like fresh milk, put in two tea cups of good yeast, let it ferment well (the whole mass will rise to the top and bubbles will appear), strain, pour into bottles, cork, tie with a rag or, better yet, tar, put on ice, and through day ready.

1914 M. KHMELEVSKAYA “THE ECONOMIC COOK”

Lemon kvass.

For a bucket of water (20 bottles) take 6 lemons, 3 ½ lbs. sugar, 1 lb. raisins, 1 cup yeast (less than ¼ lb.). Pour boiling water over raisins, sugar and lemons, cut into 4 parts and without grains; when it gets cold, pour in the yeast and leave until the morning. In the morning, strain, let sit for a while, pour into bottles and put on ice. After 3-4 days, the kvass is ready.

1907 Nezhentseva “HAND BOOK FOR HOUSEWIFE”

Lemon kvass.

Having cut 4 good ripe lemons into slices, take out the seeds from them and, completely discarding the tops of the lemons, put them in a pot and add 3 - 3 ½ pounds of granulated sugar. At about 2 o'clock in the afternoon, all this is poured with 45 glasses of boiling water, and, after mixing the water with sugar, cover with a towel and leave until the kvass has cooled enough to be warm. At about 8-9 pm, dilute 7-9 spools of yeast in ¼ glass of the same kvass and, pouring them into the kvass, stir thoroughly; After 10-11 hours the kvass will foam and the lemons will rise to the top. Then, after straining the kvass through a silk strainer or a napkin, it is poured into bottles, leaving the necks empty; The bottles are corked and tied with string or rags and taken out into the cold. In 4-5 days the kvass will be ready. If you need kvass quickly, then, having sealed the kvass, leave it in a warm place for several hours, and then take it out into the cold, then on the next or third day you can serve the kvass. This kvass can be colored with 1 - 2 pounds of cranberries, boiled in water, then the number of lemons is reduced by 1 - 2 pieces.

1897 CULINARY TEXTBOOK “Advice for a young housewife”

Lemon kvass.

Take 5 lemons, cut into slices, remove the seeds, 1 pound of raisins, 4 pounds of honey, put in a tub, pour 30 bottles of boiling water; when it cools down, pour in a cup of yeast, sprinkled with 3 tablespoons of wheat flour. The next day, pour 6 bottles of cold water into the kvass, and when the lemons and raisins rise to the top, remove them with a slotted spoon, strain the kvass and pour into bottles, putting two raisins in each. Seal well and keep in a cool place for 6 days. Then you can use it.

1891 N.A. KOLOMYTSOVA “A necessary reference book..”

Lemon kvass.

Proportion for 36 bottles.

Take:

5 good ripe lemons.

Raisins 1 lb.

Molasses 4 lbs.

Brewer's yeast ½ teaspoon.

Coarse flour 1 table. A spoon.

Boiled cold water 36 bottles.

Preparation.

First, prepare the anchor and cut a 1 ½ inch square hole, or a tub with a good lid. Then, cut 5 lemons with the skin into circles (seeds removed), put the sliced ​​lemons in an anchor or tub, add molasses there, pour boiling water over it all with one kettle, tightly close the opening of the anchor or, if the tub is used, then cover tightly with a lid and leave in room for a day.

Then take ½ teaspoon of good brewer's yeast, mix with one tablespoon of coarse flour, dilute a little with cold boiled water, stir and pour into an anchor or tub, fill all 36 bottles with boiled cold water, cover and leave where it stood.

When fermentation begins, which will be noticeable by white bubbles, and raisins and lemons float to the top, the kvass will be ready. It must be strained into a special container, through a sieve, and immediately poured into either champagne bottles or seltzer jugs and, having been corked, after three hours, taken into the icebox and after 5 days or a week it can be consumed.

N.B. This kvass is good because it is not very complicated, it is simple to make and its composition is not expensive, but it tastes very pleasant.

1892 P.F SIMONENKO “EXAMPLE KITCHEN”

Lemon kvass.

Place 1 pound in a tub. Raisins and 5 cut lemons along with the skin, removing the seeds, are poured over 10 lbs. Molasses and add 30 bottles. boiling water; Stir everything well and allow to cool, after which 3 ashes are added. dry yeast, dissolved in 1 glass of cold water with ½ cup. flour.

The next day you can add another 5-10 bottles. cold water. When the raisins and lemon float to the top, the kvass is filtered through a cloth, poured into bottles, sealed well, the necks are tied with ropes or wire and stored in a lying position in the cellar.

Instead of molasses, you can use honey or sugar to taste.

In this way, you can prepare excellent kvass from all fruits or berries, which is called berry or fruit kvass.

The recipe of Filatova and Simonenko was taken as a basis. Of course with changes.

LEMON KVASS (calculated for 6 liters of water).

Take a capacious enamel pan (in this case, an 8-liter pan).

Dry in a frying pan (in the oven or on the hob, stirring frequently to prevent burning) 1 cup of wheat flour (see photo), until the flour begins to change color, or only the color of the flour becomes creamy, i.e. dry slightly ).Allow the flour to cool.

Take 2-4 lemons (in this case, 3 lemons were used) - about 450-500 g. Remove the ends of the lemons, cut crosswise into rings and remove the seeds.

Place the cooled flour in a bowl and, stirring with a whisk, pour in 1 cup of cold water. Stir well.

Place prepared lemons, flour diluted in water and 6-8 tablespoons of sugar (or honey) into a saucepan (tank or barrel, if available) and pour in prepared boiling water, stirring with a spoon or wooden paddle (you can boil the kettle in 2 batches, pour in boiling water, stir and, when the missing boiling water is ready, add it there).

Cover the pan with a lid and LEAVE IT COOL! to the temperature of fresh milk (to room temperature in summer, if you like).

After the water has cooled, add either sourdough - 50 ml (bread sourdough "sour cream thick", rye or wheat...) or, if there is no sourdough, ordinary yeast ("wet") - 1 tablespoon.

Add a handful of raisins (preferably light ones).

Leave for 2 days. Then filter the kvass through a sieve and pour into bottles. Cool.

IMPORTANT NOTES FOR PREPARING KVASS!

If any kvass, when bottled, is hermetically sealed, then the kvass will be tart and will “gain degrees”! THIS SHOULD BE CONSIDERED BY THOSE WHO DRIVE CARS, airplanes, boats and swimming mattresses J. And children literally get drunk from this kvass.

By adding raisins to the finished filtered, bottled kvass and hermetically sealing the kvass, it will gain “bitterness” in addition to degrees.

It is convenient to seal kvass in bottles with screw caps. If there are corks, then the corks must be carefully tied with wire. And, with any method, when the time comes to uncork the bottle, you should expect violent foam from the bottle - it is better to substitute a tray or basin (this is especially true for fruit kvass - cherry, raspberry, apple...). Opening bottles of kvass is very reminiscent of champagne. Careful J.

It is best to drink fresh chilled kvass that has not been hermetically sealed. In addition, such kvass does not taste bitter.

The taste of lemon kvass can be made soft if you prepare it by peeling the skins from the lemons (remove the seeds in any case).

YOU CAN PREPARATE LEMON KVASS BASED ON BOTH DRIED BREAD AND RYE FLOUR.

RASPBERRY KVASS (calculated for a 3-liter jar).

Prepare like lemon, but instead of lemon, take 1 cup of raspberries, ½ cup of flour and at least 3 tbsp. l sugar and 1 teaspoon of yeast (or 25 ml of starter). published

It was so unbearably hot and I had no time for photographs. I realized my mistake when I had already bottled it. I'll try to describe everything without photos.

Grind the lemon to the finest state in any way convenient for you. Wrap the lemon pulp in gauze, tie it and throw it into warm water (10 l - bucket)
Dissolve all soluble components in the same water. Let the bag float. Let’s taste it! Those who like it sour can add 0.5 tsp. citric acid or another lemon. I, sinner, still add acid
We work intensively with our hands, constantly squeezing the bag of lemon.
When everything has dissolved well, take out the bag and pour the future kvass into plastic bottles, without adding to the top - this is the place for gas.

Place the bottles in the sun for about 1.5-2 hours. Check the readiness of the drink by pressing on the bottle with your hand. If the kvass is ready, the bottle is hard and you will not be able to bend its walls.
Are the bottles hard? We urgently take the kvass into the refrigerator! If it sits in the sun, it won’t be kvass, but mash. It tastes nothing, but intoxicating.

I love to drink this drink the next day. Then it tastes better and is sharper. If you want it immediately, this very minute -

One of the best lemon refreshing summer drinks + RASPBERRY KVASS RECIPE
Recipe and notes under the cut...

Dried flour, steamed lemons and flour, kvass after 2 days and filtered

A COLLECTION OF PRE-REVOLUTIONARY RECIPES OF LEMON KVASS AND IN THE FINAL PART OF A RECIPE FROM THE AUTHORS OF THE POST, REMARKS ON THE TOPIC OF PROBABLY ONE OF THE BEST SUMMER LEMON DRINKS.)

1909 P.P ALEXANDROV-IGNATIEVA “Practical foundations of culinary art.”

Lemon kvass

Proportion.

Lemons - 6 pcs.

Molasses, honey or sugar - 1.2 or 1.4 kg.

Boiling water - 26 bottles.

White raisins - 400 gr.

Yeast - 50 gr.

Wheat flour - 1 tablespoon.

Recipe. Taking good ripe lemons, wash and cut them into thin slices without cutting off the zest; take out all the grains, otherwise the kvass will be bitter, put the lemons in a barrel, preferably a stone one, add white peeled raisins, from which you also remove the grains, and white molasses or refined sugar, but best of all fresh honey, pour it all in one teapot ( 5 bottles) boiling water, cover and leave until the next day in a warm place. The next day, fill it all with cooled boiled water in the amount of another 21 bottles. , add yeast there, preferably beer yeast or, in the absence of the latter, ordinary dry yeast, diluted with lukewarm water and seasoned with a little flour (1 tablespoon). After adding the yeast, leave the kvass in a warm place until it sours: you can easily tell because the lemons and raisins will rise to the top. Then strain the kvass through a thin cloth, pour it into bottles, seal it and put it in the cold.

Use no earlier than after 5 days. In order for the sugar to dissolve better, you can pour it with part of the water (2 bottles) and boil it, and then pour the syrup over the lemons and add the rest of the boiling water.

1907 “NOTES ON A CULINARY SCHOOL COURSE”

Lemon kvass.

Take the grated zest from 5 lemons, put it in a tub and brew 10 bottles of boiling water. When the water has cooled, add 2-3 kopecks of yeast. (stir them in lukewarm water - 1/2 cup) then add 1 ½ cups of sugar, stir well with a spatula, strain through a sieve, add a small spoonful of creamtartar and the juice of 5 lemons. Pour into bottles, seal well and leave in the room. When foam appears on top of the bottles, take the kvass out into the cold; in two days it will be ready. Proportion for 10 bottles.

1893 V. FILATOVA “New manual..”

Lemon kvass.

Place 4 lbs. in a bucket of boiled water. honey, 4 sliced ​​lemons (taking out the seeds), 1 lb. raisins and one tea cup of coarse flour. When it cools down like fresh milk, put in two tea cups of good yeast, let it ferment well (the whole mass will rise to the top and bubbles will appear), strain, pour into bottles, cork, tie with a rag or, better yet, tar, put on ice, and through day ready.

1914 M. KHMELEVSKAYA “THE ECONOMIC COOK”

Lemon kvass.

For a bucket of water (20 bottles) take 6 lemons, 3 ½ lbs. sugar, 1 lb. raisins, 1 cup yeast (less than ¼ lb.). Pour boiling water over raisins, sugar and lemons, cut into 4 parts and without grains; When it gets cold, pour in the yeast and leave until the morning. In the morning, strain, let sit for a while, pour into bottles and put on ice. After 3-4 days, the kvass is ready.

1907 Nezhentseva “HAND BOOK FOR HOUSEWIFE”

Lemon kvass.

Having cut 4 good ripe lemons into slices, take out the seeds from them and, completely discarding the tops of the lemons, put them in a pot and add 3 - 3 ½ pounds of granulated sugar. At about 2 o'clock in the afternoon, all this is poured with 45 glasses of boiling water, and, after mixing the water with sugar, cover with a towel and leave until the kvass has cooled enough to be warm. At about 8-9 pm, dilute 7-9 spools of yeast in ¼ glass of the same kvass and, pouring them into the kvass, stir thoroughly; After 10-11 hours the kvass will foam and the lemons will rise to the top. Then, after straining the kvass through a silk strainer or a napkin, it is poured into bottles, leaving the necks empty; The bottles are corked and tied with string or rags and taken out into the cold. In 4-5 days the kvass will be ready. If you need kvass quickly, then, having sealed the kvass, leave it in a warm place for several hours, and then take it out into the cold, then on the next or third day you can serve the kvass. This kvass can be colored with 1 - 2 pounds of cranberries, boiled in water, then the number of lemons is reduced by 1 - 2 pieces.

1897 CULINARY TEXTBOOK “Advice for a young housewife”

Lemon kvass.

Take 5 lemons, cut into slices, remove the seeds, 1 pound of raisins, 4 pounds of honey, put in a tub, pour 30 bottles of boiling water; when it cools down, pour in a cup of yeast, sprinkled with 3 tablespoons of wheat flour. The next day, pour 6 bottles of cold water into the kvass, and when the lemons and raisins rise to the top, remove them with a slotted spoon, strain the kvass and pour into bottles, putting two raisins in each. Seal well and keep in a cool place for 6 days. Then you can use it.

1891 N.A. KOLOMYTSOVA “A necessary reference book..”

Lemon kvass.

Proportion for 36 bottles.

5 good ripe lemons.

Raisins 1 lb.

Molasses 4 lbs.

Brewer's yeast ½ teaspoon.

Coarse flour 1 table. A spoon.

Boiled cold water 36 bottles.

Preparation.

First, prepare the anchor and cut a 1 ½ inch square hole, or a tub with a good lid. Then, cut 5 lemons with the skin into circles (seeds removed), put the sliced ​​lemons in an anchor or tub, add molasses there, pour boiling water over it all with one kettle, tightly close the opening of the anchor or, if the tub is used, then cover tightly with a lid and leave in room for a day.

Then take ½ teaspoon of good brewer's yeast, mix with one tablespoon of coarse flour, dilute a little with cold boiled water, stir and pour into an anchor or tub, fill all 36 bottles with boiled cold water, cover and leave where it stood.

When fermentation begins, which will be noticeable by white bubbles, and raisins and lemons float to the top, the kvass will be ready. It must be strained into a special container, through a sieve, and immediately poured into either champagne bottles or seltzer jugs and, having been corked, after three hours, taken into the icebox and after 5 days or a week it can be consumed.

N.B. This kvass is good because it is not very complicated, it is simple to make and its composition is not expensive, but it tastes very pleasant.

1892 P.F SIMONENKO “EXAMPLE KITCHEN”

Lemon kvass.

Place 1 pound in a tub. Raisins and 5 cut lemons along with the skin, removing the seeds, are poured over 10 lbs. Molasses and add 30 bottles. boiling water; Stir everything well and allow to cool, after which 3 ashes are added. dry yeast, dissolved in 1 glass of cold water with ½ cup. flour.

The next day you can add another 5-10 bottles. cold water. When the raisins and lemon float to the top, the kvass is filtered through a cloth, poured into bottles, sealed well, the necks are tied with ropes or wire and stored in a lying position in the cellar.

Instead of molasses, you can use honey or sugar to taste.

In this way, you can prepare excellent kvass from all fruits or berries, which is called berry or fruit kvass.

The recipe of Filatova and Simonenko was taken as a basis. Of course with changes.

LEMON KVASS (calculated for 6 liters of water).

Take a capacious enamel pan (in this case, an 8-liter pan).

Dry in a frying pan (in the oven or on the hob, stirring frequently to prevent burning) 1 cup of wheat flour (see photo), until the flour begins to change color, or only the color of the flour becomes creamy, i.e. dry slightly) . Let the flour cool.

Take 2-4 lemons (in this case 3 lemons were used) - about 450-500 g. Remove the ends of the lemons, cut crosswise into rings and remove the seeds.

Place the cooled flour in a bowl and, stirring with a whisk, pour in 1 cup of cold water. Stir well.

Place prepared lemons, flour diluted in water and 6-8 tablespoons of sugar (or honey) into a saucepan (tank or barrel, if available) and pour in prepared boiling water, stirring with a spoon or wooden paddle (you can boil the kettle in 2 batches, pour in boiling water, stir and, when the missing boiling water is ready, add it there).

Cover the pan with a lid and LEAVE IT COOL! to the temperature of fresh milk (to room temperature in summer, if you like).

After the water has cooled, add either sourdough - 50 ml (bread sourdough "sour cream thick", rye or wheat...) or, if there is no sourdough, ordinary yeast ("wet") - 1 tablespoon.

Add a handful of raisins (preferably light ones).

Leave for 2 days. Then filter the kvass through a sieve and pour into bottles. Cool.

IMPORTANT NOTES FOR PREPARING KVASS!

If any kvass, when bottled, is hermetically sealed, then the kvass will be tart and will “gain degrees”! THIS SHOULD BE CONSIDERED BY THOSE WHO DRIVE CARS, airplanes, boats and swimming mattresses J. And children literally get drunk from this kvass.

By adding raisins to the finished filtered, bottled kvass and hermetically sealing the kvass, it will gain “bitterness” in addition to degrees.

It is convenient to seal kvass in bottles with screw caps. If there are corks, then the corks must be carefully tied with wire. And, with any method, when the time comes to uncork the bottle, you should expect violent foam from the bottle - it is better to substitute a tray or basin (this is especially true for fruit kvass - cherry, raspberry, apple...). Opening bottles with kvass is very reminiscent of champagne. Be careful J.

It is best to drink fresh chilled kvass that has not been hermetically sealed. In addition, such kvass does not taste bitter.

The taste of lemon kvass can be made soft if you prepare it by peeling the lemons (remove the seeds in any case).

YOU CAN PREPARATE LEMON KVASS BASED ON BOTH DRIED BREAD AND RYE FLOUR.

RASPBERRY KVASS (calculated for a 3-liter jar).

Prepare like lemon, but instead of lemon, take 1 cup of raspberries, ½ cup of flour and at least 3 tbsp. l sugar and 1 teaspoon of yeast (or 25 ml of starter).

Raspberry kvass

Lemon and raspberry kvass

In the heat of summer, it’s nice to have a cool drink in the form of kvass in the refrigerator. And if it is prepared at home, it is doubly enjoyable.

Wash the lemons well and pour boiling water over them, then dry. It is better to take spring or filtered water for kvass.

Pour water into a large saucepan, add sugar and put on fire. Bring the water to a boil, then remove and cool to about 30 degrees. Zest the lemons and then squeeze the juice out of them.

When our sweet water has cooled, add yeast, lemon zest and juice to the pan. Mix everything well.

Cover the pan with future kvass with a lid and leave at room temperature for 5-6 hours. I leave the pan overnight. Small bubbles will appear on the surface of the water, which means our kvass has begun to ferment.

Strain the kvass through cheesecloth and bottle. Place 8-10 raisins into each bottle. Close the bottles with kvass with lids and put them in the refrigerator for 24-27 hours.