LEMON KVAS

[Olga Drozd]

LEMON KVAS

1 envelope dry yeast
10 quarts water
6 large lemons
2 cups sugar
1 cup raisins
12 ounces beer

large stone crock
cheesecloth
bottles or jars
corks or lids
muslin

Dissolve yeast in 1/2 cup warm water. Boil remaining water and pour into crock.

Add pitted halves of lemons, sugar, and raisins and mix until sugar dissolves.

Cool to lukewarm. Add beer and yeast mixture.

Cover with cheesecloth and ferment at room temperature for 24 hours. Strain liquid through muslin.

Store in sealed glass jars or bottles. Keep for 3 to 4 days before serving.


Serving Suggestions:

Serve cold. Keep refrigerated or in a cool, dark place