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 THE RECIPES FROM THE AUTHORS OF THE POST, REMARKS ON PROBABLY ONE OF THE BEST SUMMER LEMON DRINKS.)
1909 P.P ALEKSANDROVA-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 bot.
White raisins - 400 gr.
Yeast - 50 gr.
Wheat flour - 1 tablespoon.
Recipe. Taking good ripe lemons, wash and cut them thin slices without cutting the zest; take out all the grains, otherwise the kvass will be bitter, put the lemons in a barrel, preferably stone, add white peeled raisins, from which the grains are also removed, and white sugar molasses or refined sugar, but best of all fresh honey, pour it all with one teapot (5 bottles) of boiling water, cover and leave it like this until next day in a warm place. The next day, pour all this with cooled boiled water in the amount of another 21 bottles. , add yeast there, best of all beer or, in the absence of the latter, ordinary dry, diluted with tepid water and seasoned with a little flour (1 tbsp. Spoon). After putting the yeast, leave the kvass in a warm place until it turns sour: this can be easily recognized, because the lemons and raisins will rise to the top. Then strain kvass through a thin cloth, pour into bottles, cork and take out in the cold.
Use not earlier than after 5 days. In order for the sugar to dissolve better, it can be poured with part of the water (2 bottles) and boiled, and then pour lemons with syrup and add the rest of the boiling water.
1907 "NOTES ON THE COURSE OF THE COOKING SCHOOL"
Lemon kvass.
Take the zest, grated, from 5 lemons, put in a tub and brew 10 bottles of boiling water. When the water has cooled, put the yeast on 2-3 kopecks. (stir them in slightly warm water - 1/2 stack.) then put 1 ½ cups of sugar, stir well with a spatula, strain through a sieve, add not a full spoonful of cream tartar and juice from 5 lemons. Pour into bottles, cork well and leave in the room. When foam appears on top of the bottles, take the kvass to the cold, in two days it will be ready. Proportion for 10 bottles.
1893 V. FILATOVA "New allowance .."
Lemon kvass.
On a bucket of boiled water put 4 lbs. honey, 4 sliced lemons (removing seeds), 1 tbsp. raisins and one tea cup of all-purpose flour. When cool, like fresh milk, put two tea cups good yeast, let it ferment well (in this case, the whole mass will rise up and bubbles will appear), strain, bottle, cork, tie with a rag or, better, tar, put on ice, and in a day it is ready.
1914 M. KHMELEVSKY "ECONOMIC COOK"
Lemon kvass.
For a bucket of water (20 bottles) take 6 lemons, 3 ½ lb. sugar, 1 f. raisins, 1 cup yeast (less than ¼ lb.). Raisins, sugar and lemons, cut into 4 parts and without seeds, pour boiling water; when it gets cold, pour in the yeast, leave until the morning. Strain in the morning, let stand for a while, bottle and put on ice. After 3-4 days kvass is ready.
1907 NEZHENTSEV "DESKTOP BOOK FOR HOUSEHOLDS"
Lemon kvass.
After cutting 4 good ripe lemons into circles, they take out the stones from them and, completely discarding the tops of the lemons, put them in a pot and add 3 to 3 ½ pounds of granulated sugar. At 2 p.m., all this is poured with 45 glasses of boiling water, and, having mixed the water with sugar, cover with a towel and leave until the kvass cools down so much that it is warm. At 8-9 o'clock in the evening, 7-9 spools of yeast are bred in ¼ glass of the same kvass and, poured into kvass, stir well; after 10-11 hours, the kvass will foam and the lemons will rise to the top. Then, having filtered kvass through a silk strainer or through a napkin, it is poured into bottles, leaving the necks empty; the bottles are corked with corks and tied with a string or rags, they are taken out into the cold. After 4-5 days kvass will be ready. If kvass is needed as soon as possible, then, having corked the kvass, leave it warm for several hours, and then take it out into the cold, then on the next - third day, kvass can be served. This kvass can be tinted with 1 - 2 pounds of cranberries boiled in water, then the number of lemons is reduced by 1 - 2 pieces.
1897 COOKING TEXTBOOK "Advice to 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 cool, pour in a cup of yeast, beaten with 3 spoons 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 it into bottles, putting two raisins in each. Cork well and keep in a cold place for 6 days. Then you can use.
1891 N.A. KOLOMIYTSOVA "An essential reference book .."
Lemon kvass.
Proportion for 36 bottles.
Good ripe lemons 5.
Raisins 1 lb.
Molasses sugar 4 lbs.
Brewer's yeast ½ tea cup.
Cereal flour 1 table. Spoon.
Cold boiled water 36 bottles.
Cooking.
First, prepare the anchor and cut a 1 ½-inch square hole, or a tub with a good lid. Then, cut into circles 5 lemons with skin (grains off), put the sliced lemons in an anchor or a tub, add molasses there, pour boiling water over all this in one teapot, close the anchor hole tightly or, if a tub is used, then cover tightly with a lid and leave in room for a day.
Then take good brewer's yeast ½ tea cup, mix with one tablespoon of grain flour, dilute a little with cold boiled water, stir and pour into anchor or tub, pour all 36 bottles of boiled cold water, cover and leave where it stood.
When fermentation begins, which will be noticeable by the white bubbles, and the raisins and lemons will float to the top, the kvass will be ready. It must be filtered into a special bowl, through a sieve, and immediately poured into either champagne bottles or seltzer jugs and, having corked, after three hours, take it out into the glacier 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 made simply and its composition is not expensive, but it tastes very pleasant.
1892 P.F. SIMONENKO "EXAMPLE KITCHEN"
Lemon kvass.
Put in a tub 1 lb. Raisins and 5 sliced lemons, together with the skin, having selected the seeds, are poured over 10 pounds. Molasses and add 30 bottles. boiling water; everything is well stirred and allowed to cool, after which 3 evils are added. dry yeast, dissolved in 1 cup cold water with ½ stack. flour.
The next day, you can add another 5-10 bottles. cold water. When the raisins and lemon float to the top, kvass is filtered through a cloth, bottled, corked well, the necks are tied with ropes or wire and stored in a lying position in the cellar.
Instead of molasses, you can, to taste, take honey or sugar.
In this way, you can make 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 roomy enamel pan(in this case, a pan with a volume of 8 liters).
Dry in a pan (in the oven or on the hob, stirring often 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. slightly dry) . Let the flour cool down.
Take 2-4 lemons (in this case 3 lemons were used) - about 450-500 g. Remove the tips from the lemons, cut across the rings and remove the seeds.
Place the cooled flour in a bowl and while stirring with a whisk, pour in 1 cup of cold water. Mix well.
Place prepared lemons, flour diluted in water and 6-8 tablespoons of sugar (or honey) in a saucepan (tank or barrel, if any) and pour prepared boiling water over it, stirring with a spoon or wooden paddle (you can boil a kettle in 2 passes, pour boiling water, stir and, when the missing boiling water is ready, add it there).
Cover the pan with a lid and LET IT COOL! to the temperature of fresh milk (up to room temperature, if you like).
After the water has cooled, add either sourdough - 50 ml (bread sourdough "thickness of sour cream", rye or wheat ..) or, if there is no sourdough, ordinary ("wet") yeast - 1 tablespoon.
Add a handful of raisins (preferably light).
Leave for 2 days. Then kvass is filtered through a sieve and bottled. Cool down.
IMPORTANT NOTES ON PREPARING KVASS!
If any kvass, bottling, is hermetically sealed, then the kvass will be tart and will “gain degrees”! THIS SHOULD BE TAKEN INTO ACCOUNT FOR THOSE WHO DRIVE CARS, AIRLINES, BOATS AND SWIMMING MATTRESSES J. And from such kvass, children literally get drunk.
Adding raisins to the finished filtered, bottled kvass and hermetically sealing the kvass, the kvass will gain “bitterness” in addition to degrees.
It is convenient to cork kvass in bottles with screw caps. If with corks, then the corks must be carefully tied with wire. And, in any way, when the time comes to uncork the bottle, you should expect a stormy foam from the bottle - it is better to substitute a tray or a bowl (especially for fruit kvass - cherry, raspberry, apple ...). Opening bottles with kvass is very similar to champagne. Careful J.
It is best to drink fresh chilled kvass that has not been hermetically sealed. In addition, such kvass is not bitter.
The taste of lemon kvass can be made soft if you cook it by peeling the lemons from the skin (remove the seeds anyway).
LEMON KVASS CAN BE PREPARED ON THE BASIS OF DRIED BREAD AND ON THE BASIS OF RYE FLOUR.
RASPBERRY KVASS (calculation for a 3-liter jar).
Cook like lemon, but instead of lemon, take 1 cup raspberries, ½ cup flour and at least 3 tbsp. l sugar and 1 teaspoon of yeast (or 25 ml of sourdough).
Raspberry kvass 
Lemon and raspberry kvass 
In the heat of summer, it is nice to have a soft drink in the form of kvass in the refrigerator. And if it is cooked at home, it is doubly pleasant.
Rinse the lemons well and pour over with boiling water, then dry. Water for kvass is better to take spring or filtered.
Pour water into a large saucepan, add sugar and put on fire. Bring water to a boil, then remove and cool to about 30 degrees. Remove the zest from the lemons and then squeeze the juice out of them.
When our sweet water has cooled, add yeast, zest and lemon juice to the pan. Mix everything well.
Cover the pot with the future kvass with a lid and leave at room temperature for 5-6 hours. I leave the pot overnight. Small bubbles will appear on the surface of the water, which means that our kvass has begun to ferment.
Strain kvass through cheesecloth and bottle. Drop 8-10 raisins into each bottle. Close the bottles with kvass with lids and refrigerate for 24-27 hours.
Berry analogues have long competed with traditional kvass. At home, you can also prepare lemon kvass, which is not just pleasant to drink. It is refreshing and helps to quench thirst. Such kvass is suitable for delicious sweets, pastries. Decorate a festive feast.
Try it with stronger spirits and you won't be disappointed either. Don't be afraid to experiment and create your own "family recipe"!
Homemade lemon kvass
recipe with honey without yeast
One and a half liters ready drink need
Ingredients:
- water - one and a half liters,
- eight to ten raisins,
- honey - four tbsp. l.,
- lemon,
- sugar five to six tbsp. l.
Cooking process:
Cool the boiled water slightly. Prepare the rest of the ingredients.
Squeeze the juice from a lemon or use a ready-made option. If you like a light citrus bitterness, thinly slice the lemon zest.
Mix all ingredients.
Cover the dish with gauze and leave the kvass to infuse for a day in a warm place (25–27 degrees).
Then filter the liquid with a colander (with the smallest holes) or gauze.
Pour into bottles, adding raisins to each (four to five raisins). Experts advise using champagne bottles. They are stronger than any others, because they are able to withstand (without the sad consequences such as unwanted explosions) the pressure that occurs during the fermentation process.
Seal bottles carefully. And remove the kvass (for aging and maturation) in a cold place for two weeks (at least!). Store bottles lying down. How to check if it's ready? Firstly, you will understand this if you feel a specific kvass smell. Secondly, be sure to hear the hiss in the bottle during the fermentation process, which indicates that everything is going as it should. Third, try. This is an error-free verification method.
Drink lemon-honey kvass only chilled. Then you can appreciate the subtle and pleasant taste this drink on merit!
Enjoy your meal!
Sincerely, Anyuta.
How I cooked lemon kvass, a prelude.
Summer is here, and with it the heat and the heat. You are constantly thirsty, but for some reason the drinks purchased in the store do not quench your thirst, moreover, they leave a “delicacy” taste of first-class chemistry in your mouth. And so you want to take a sip of something fresh, clean and natural!
It was then that I remembered an old worn-out pamphlet from distant Soviet times, which had been gathering dust on a bookshelf for many years. As far as I remember, it was called " Soft drinks". Just what I needed! After a long search, I finally found the treasured little book with large hand-drawn illustrations.
Having studied the range of drinks, I had to state with sadness that I did not have fruit raw materials for their manufacture. All that was found in the kitchen was a kilogram of lemons. Well, lemons are something too! I consoled myself and immediately found a recipe for lemon kvass. To be honest, when making lemon kvass, I was not sure if this was really what the soul and the body languishing from the heat demanded. Lemons are still sour! However, the habit of bringing everything to the end forced me to finish the process, and I stuffed bottles with a suspiciously bubbling, full of raging raisins drink into the refrigerator.
I confess that I did not have the patience to endure the two days required for complete fermentation. A day later, I uncorked one of the bottles. Light cotton, and an amazing aroma of freshness hit my nose, I was even taken aback. Taking a sip straight from the neck, I was instantly transported to childhood. Do you remember the taste of that most wonderful Pinocchio lemonade? So this is it! Probably nothing more needs to be said. One has only to acquaint you with the recipe for this wonderful drink, which I now cook all the time.
Ingredients:
- 4 things. lemons
- 2 cups sugar
- 15 gr. fresh yeast
- 3 l. water
- 30 gr. raisins
- So, to make lemon kvass, we need lemons, sugar, water, raisin harvest and a piece of fresh pressed yeast.
- Pour 3 liters of water into the pan (it is better to use spring or mineral water), put it on fire. Pour in 2 cups of sugar.
- While stirring, bring the water to a boil. Boil the water for a couple of minutes, then turn off the heat and let it cool to room temperature (26-30 degrees).
- As you know, in order to increase the shelf life, fruits are covered with all sorts of chemicals. To remove it, scald the lemons with boiling water from the kettle.
- Using a sharp knife, remove the zest from all the lemons. We try to capture only a thin aromatic layer of the peel, the thick white part gives bitterness, so we do not cut it off.
- Cut the zest into thin strips.
- We cut the lemons in half, squeeze out the juice. Four medium-sized lemons make about a glass of lemon juice.
- We grind the yeast with a spoonful of sugar, while the yeast immediately becomes liquid.
- We combine the cooled water, lemon juice, lemon zest and diluted yeast. We mix everything well. This is how the future kvass from lemons looks like.
- We keep the vessel with kvass for 4-5 hours at room temperature. The surface of the liquid begins to become covered with small bubbles, which indicates the beginning of the fermentation process.
- After this time, we filter the kvass, pour it into glass bottles or jars. We put 10 raisins in each bottle. Close the bottles tightly with lids.
- And here the most interesting begins - the raisins "go crazy" and begin to rise to the surface of the kvass, then fall. Honestly, a bewitching sight, at least show tricks, although everything is explained quite simply - the fermentation process continues in the bottles.
- We put bottles with lemon kvass in the refrigerator. After 2-3 days
It was such an unbearable heat and I was not up to the photos. I realized my mistake when I already bottled it. I'll try to describe everything without photos.
Chop the lemon to the very petty fortune in any way convenient for you. Wrap the lemon porridge in gauze, tie it up and throw it into warm water (10 l - a bucket)
Dissolve all soluble components in the same water. And let the bag float at the same time Let's taste it! Who likes sour, can add 0.5 tsp. citric acid or another lemon. I, a sinner, still add acid
We work intensively with our hand, constantly squeezing the bag of lemon.
When everything is well dissolved, remove the bag and pour the future kvass into plastic bottles, without topping up to the top - this is the place for gas. 
Set 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 cannot bend its walls.
Are the bottles hard? We urgently take kvass in the refrigerator! If it rests in the sun, it will not be kvass, but mash. It tastes nothing, but intoxicated.
I love having this drink the next day. It is then tastier, spicier. If you want to immediately, this very minute -
