Fruit Kvass
Vivid in color but delicate in flavor, this fruit kvass makes a delicious summer drink. It has a slightly acidic, effervescent edge that makes it super refreshing. This recipe is adapted from Strawberry Kvass from Elena Molokhovets' A Gift to Young Housewives.
Servings: 1 quart (4 servings)
Ingredients
- 1 cup strawberries (hulled and quartered)
- 1 cup raspberries
- ½ cup blueberries
- 4 cups water
- ½ teaspoon fine sea salt
- 2 tablespoons honey
Instructions
- Dump the berries into a quart-sized jar.
- Whisk the water, salt, and honey together in a medium-sized pitcher, and then pour over the berries, allowing 1-inch headspace and discarding any remaining brine. Seal the jar tightly, and shake.
- Allow the fruit kvass to ferment at room temperature for about 3 days, shaking it daily and burping the jar twice a day. The kvass is ready when it lets out a hiss of air when you burp the jar.
- Strain the kvass through a fine-mesh sieve, discarding the fruit. Transfer to a clean bottle and serve right away or store in the fridge up to 1 week.
