Sima: Recipe for Finnish Fermented Lemonade

• Vegan
• Gluten free

• Produce

  • 2 Lemons, organic
  • 20 Raisins

• Baking & Spices

  • 1 cup Brown sugar
  • 1 1/8 cup Sugar
  • 1/8 tsp Yeast

• Liquids

  • 14 cups Water

Found on everintransit.com

Description

Ingredients

• 14 cups water
• 1 cup brown sugar
• 1 cup plus 4 teaspoons sugar, divided
• 2 lemons (organic, if possible), washed and very thinly sliced
• ⅛ teaspoon yeast
• 20 raisins

Directions

• In a large pot, bring the water to a boil.
• Add the brown sugar, 1 cup of the white sugar and stir to dissolve.
• Add the lemon slices, stir and let sit until lukewarm.
• Transfer the liquid to a nonreactive (non-metallic) container and add the yeast and stir.
• Partially cover and let sit for 8 hours or overnight. Tiny bubbles should form around the perimeter of the liquid.
• Strain the liquid into sterilized bottles.
• Place one teaspoon of sugar per quart of liquid as well as 4-5 raisins.
• Cork tightly.
• Let stand at room temperature until the raisins have all risen to the top of the bottles. I left it two more days until I could tell it was very fizzy.
• SAFETY NOTE: Be sure to open the bottles AT LEAST once a day to release the pressure so the bottles dont burst.
• Refrigerate until use, letting out some of the pressure from the bottles from time to time, if necessary (I didnt actually find this part to be necessary, as once I refrigerated it the fermentation stopped)