Kvass drink made from hibiscus and pureed raspberries

Category: The drinks
Kvass drink made from hibiscus and pureed raspberries

Ingredients

Hibiscus 3 tbsp. l. on horseback
Raspberries pureed with sugar (or fresh raspberry juice and sugar) 3-4 tbsp. l. on horseback
Cinnamon 0.5 tsp
Carnation 3 pcs.
Star anise (star anise, that is) 1 PC. optional
Orange and lemon peel
Water 1 l
Homemade sourdough (dry yeast 1 tbsp. l. (2 g)
Raisins 6 pcs.
Mint optional

Cooking method

  • We continue our experiments with making kvass from healthy ingredients. I wanted to experiment again.
  • This kvass turned out to be very tasty, and besides, it is quite budgetary, because when preparing it I used dried hibiscus flowers - hibiscus and grated last year's raspberries. The result is a sweet, aromatic, slightly spicy drink, similar to a slightly carbonated wine. Instead of yeast, I used homemade sourdough, so there is no yeast flavor in the drink at all.
  • Preparation
  • - 3 tablespoons of dry hibiscus tea, 0.5 teaspoon of cinnamon, 3 cloves and an anise star, if you like its taste, pour 0.5 liters of boiling water in a thermos and leave for 3 hours.
  • - Mix the hibiscus infusion with 3-4 tablespoons of raspberries, grated with sugar. Add half a liter of hot water. Stir well and filter through a fine sieve. We taste and add sugar to taste.
  • - Place the resulting compote in a jar, leaving a place for fermentation. Add zest from half a lemon and half an orange to the jar, cut into a thin ribbon. Cool the solution to room temperature and add a teaspoon of homemade sourdough or 1-2 grams of dry yeast. Shake well. We put on a glove or put a water seal. We send to the warmest place. Or you can put it in a fermenter for 2 days.
  • - After 2-3 days, we make a test of kvass for maturity. If the taste is harmonized and the kvass is fermented, filter it and seal it in bottles with airtight lids, adding 2-3 raisins and 0.5 tsp to each. Sahara. We leave in the refrigerator for ripening for 3-5 days.
  • Very tasty, sweet, refreshing. And there is a huge space for disposal of stale jam.

The dish is designed for

1 l

Note

In season, it will be even tastier with natural raspberry juice and sugar to taste.

You can add a little lemon juice.

Vinokurova
Rada-dms, Raduska, I love it all very much !!! you are my golden ... at least you can do it with dry yeast, but then as you saw leaven was upset ...
to bookmarks and to the country)))
Rada-dms
Quote: Vinokurova

Rada-dms, Raduska, I love it all very much !!! you are my golden ... at least you can do it with dry yeast, but then as you saw leaven was upset ...
to bookmarks and to the country)))
Alenka, my dear, of course you can! Kvass - he and in Africa kvass will remain on any yeast! The main thing is not to get too much! Now I will add - I forgot at night!
Sherik
Quote: Rada-dms
And there is a huge space for disposal of stale jam.
I was very inspired by the phrase ... I will definitely try ... Thanks for the recipe
Elven
Ol, this the same kvass, right?
How wonderful! And my favorite raspberry, and hibiscus and spices. Do you think it will work with liquid yeast? And then I am not on friendly terms with leaven And yet, which star anise, that is star anise?
Mikhaska
Well, awesome kvass, I'm glad! Hibiscus tea is the most demanded in summer, let alone kwaaaaas! And How Alyonka, I'm glad you mentioned dry yeast. Thank you for thinking of us who are not friends with sourdoughs!
Rada-dms
Quote: Sherik

I was very inspired by the phrase ... I will definitely try ... Thanks for the recipe

So I also think to experiment, in any case, stocks of red currant jelly can definitely be spent on kvass. Thank you for your interest in my idea. ,
Rada-dms
Quote: Elven
And yet, which star anise, that is, star anise?
Yeah, it is star anise (star anise, as we call it). I'll add it now! Thank you!
Not everyone knows that anise and star anise are different plants. Clever girl that noticed!
Rada-dms
Quote: Mikhaska
Thank you for thinking of us who are not friends with sourdoughs!
Ira, and thank you so much for your interest in our recipes!
Elven
Quote: Rada-dms
Not everyone knows that anise and star anise are different plants. Clever girl that noticed!

But seriously, I was also somehow "tortured", what kind of star anise is that? Therefore, since then I have been writing - star anise
Rada-dms
Quote: Elven
somehow "tortured" what kind of star anise is this
Thank God that you survived, noticed and saved me from torture!
Elven
Yes always please!
I clarified for myself, because I have star anise, but no anise
Tumanchik
Wow! This is the color! Saturated and rich! Foams straight from the photo, whispers straight: Drink me! Thank you! Gorgeous!
Rada-dms
Tumanchik, Irish, how great you wrote! I just noticed the comment, at the same time I remembered this recipe! But we don't have raspberries yet ...
Babovka
raspberries are already ripe for our bazaar
Rada-dms
Quote: Babovka

raspberries are already ripe for our bazaar
Olesya, you are happy people! We are still in their infancy, and I already want to eat fragrant and ripe berries!

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