Raspberry kvass

Raspberry kvass - and healthier than purchased, and many times tastier

Ingredients

• Ripe raspberries - 300 g
• Sugar - 100 g.
• Dry yeast - ¾ tsp.
• Warm water - about 1.7 liters.

Directions

1. Pour dry yeast into a glass, add 2 tablespoons of sugar and pour 100 milliliters of warm water. Stir the contents of the glass well with a spoon and let sit for 20 minutes. During this time, the yeast is activated and foam appears on the surface.
2. Raspberries, if necessary, can be rinsed with cold water, sorted out, removing the stalks and folded into a cup. Mash the raspberries in a cup lightly.
3. Pour the remaining sugar into a clean two-liter jar, add the mashed raspberries, pour in the yeast mass, and then warm water. Stir the contents of the jar well. Cover the jar with a clean napkin or put a glove on the jar. Place the jar with the future raspberry kvass in a warm place and leave for a day to ferment.
4. Strain the prepared raspberry kvass several times and pour into bottles, tightly close the lids.
5. Put the bottled kvass in the refrigerator for 1-2 days to fully ripen. If possible, it is better to put the kvass bottles horizontally.