How to Make Black Raspberry Kvass

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Raspberries, black

• Condiments

  • 1 tbsp Honey

• Dairy

  • 1/4 cup Whey

• Liquids

  • 1 qt Water, filtered

Found on fearlesseating.net

Ingredients

• 1 cup black raspberries
• 1 TBSP honey
• 1 quart filtered water
• ¼ cup whey, optional (though recommended)

Directions

• Place raspberries and honey (no need to heat, it will dissolve) in the jar and add water up to one inch below the top of the jar.
• Most of the raspberries will rise and float on the surface. Simple shake the jar once or twice a day to prevent bacteria from forming on the surface.
• Leave the jar at room temperature for 2-3 days to allow it to ferment. Each day the water will take on a darker purple color from the infusion of the black raspberries. I took the above pic after two days.
• After a day or two it will start to bubble from the fermentation process. Burp the jars once a day by opening the lid to allow the gasses to escape. Put the lid back and taste the kvass after 2 days. Its ready when it tastes good! This usually happens around day 3-4. It should be slightly sweet but slighty sour. Trust me, youll know it. If it tastes flat, let it keep fermenting. Things ferment faster in warmer weather.
• Strain out the black raspberries. Theyll have lost most of their flavor to the kvass but you could save them and add them to a smoothie.