Lemon-i kvass

1 serving


Pour sugar into the water, bring to a boil and cool to a temperature of 25-30 ° C. Add lemon juice, zest of 2-3 lemons, cut into thin strips, yeast, ground with sugar. Mix everything well and keep in open dishes for 3-4 hours. Pour into bottles or glass jars, putting 3-4 highlights in each, close and put in the cold. Kvass is ready in 2-3 days.