It is not necessary to be a seasoned cook to prepare a refreshing kvass of own production. Unlike store drinks, this product is absolutely natural, and therefore contains a large number of active microorganisms, which have a great effect on the work of the intestine and the gastrointestinal tract as a whole.
Kvass from chicory will be your main rescue from the summer heat this year.
Kvass from chicory - recipe
In addition to the refreshing coolness of the kvass itself, an even more additive in the form of a lemon will encourage you even more. The pronounced lemon flavor and characteristic citrus aroma of kvass can be given elementary simply.
Ingredients:
- fresh yeast - 95 g;
- water - 9.8 l;
- sugar - 540 g;
- chicory - 2 1/2 tablespoons. spoons;
- lemon - 1 pc.
Preparation
Before you make kvass from chicory, prepare a lemon additive by beating a whole lemon with a blender in the porridge. The resulting porridge is transferred into the gauze pouch and place in a large enameled container. Put in the sugar, add the yeast, chicory, and pour all the water temperatures just above body temperature. Thoroughly mix the ingredients until they are completely dissolved, struggling to squeeze the lemon mush in the gauze pouch. When the base of kvass becomes homogeneous, it is tasted and supplemented with citric acid, if the natural acid of the added lemon seems to be insufficient. Pour the future kvass in bottles, close and leave the drink to wander for a couple of hours under direct sunlight. Check the readiness of kvass, lightly squeezing the plastic container: if the bottle does not lend itself, kvass is ready.
Avoid excessive fermentation, otherwise a ready-made drink can go out very intoxicated. Bottles with kvas leave in the cold before use.
Homemade kvass with chicory
Drinks with chicory often serve as a substitute for coffee, but if in kvass add a mixture of instant coffee along with the chicory powder, then the ready-made drink will not only quench your thirst, but also be slightly invigorating.
Ingredients:
- water - 5.5 liters;
- chicory (powder) - 2 tbsp. spoons;
- instant coffee - 1 tbsp. a spoon;
- sugar - 480 g;
- citric acid - 2 tsp.
- dry yeast - 1 ½ tsp.
Preparation
Prepare sugar syrup by boiling sugar along with water until it boils. In the resulting solution, dilute the chicory and coffee, leave everything to cool to warm, pour in the dry yeast. Leave the basis of kvass for fermentation in the heat for about 2 hours. After the time, pour the citric acid, the drink will immediately begin to foam. When the foam settles, the preparation of kvass from chicory can be considered complete, as it remains only to pour kvass in bottles and leave until completely cooled.
Kvass from chicory with mint
Mint is one of the main ingredients of refreshing summer drinks. All due to the expressed menthol taste, ideally combined with a light sweetness of the kvass itself.
Add mint flavor of the drink can be as with fresh mint leaves, which are cooked together with sugar syrup, and with the help of tincture of peppermint. The latter can be purchased at any pharmacy and added to ready-made kvass.
Ingredients:
- water - 4,8 l;
- chicory - 3 tbsp. spoons;
- tincture of mint - 15 ml;
- citric acid - 1 teaspoon;
- sugar - 375 g;
- dry yeast - 2 tsp.
Preparation
Mixing the water with sugar, bring the syrup to a boil, dilute the chicory in it, add the mint tincture and leave to cool to a temperature not exceeding 40 degrees. In the resulting syrup, pour the yeast, and diluting them, pour kvass on the basis of chicory in bottles and leave to wander in the heat for the night. Before use, completely cool the drink.