Drink

Berezovik Birch Sap Kvass

Lightly sparkling birch-sap kvass with lemon and raisins, made by a short controlled fermentation.

What you’ll need

• birch sap: 3000 ml
• sugar: 180 g
• raisins: 80 g
• lemon: 1 pc
• active dry yeast: 3 g

How to make it

1. Wash and scald all vessels and bottles. If the birch sap is unpasteurized, hold it at 75-80°C/167-176°F for 1 minute, then cool quickly to 24-26°C/75-79°F.

Keep cooking
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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including fermentation, not active cooking time. Follow the timing in each step.