How to make kvass with dried fruits from birch sap. Birch kvass with raisins: description and recipe. Juice syrup

Probably, representatives of the older generation perfectly remember the song performed by the legendary Pesnyary with the words: “And the Motherland generously gave me birch sap, birch sap” ...

This nectar of early spring with an illuminating sweetish note is dear to the heart of every Russian and has been appreciated from time immemorial. It is consumed fresh, a healing kvass is made from birch sap and even moonshine.

The juice is not only tasty, but also healthy, especially after winter beriberi, as it is rich in vitamins C and group B, as well as trace elements. It is drunk to increase immunity, and simply because it is delicious. He also has healing properties, helps in the treatment of a number of diseases:

• perfectly cleanses the body, removes toxins and deposits in blood vessels, joints;
• strengthens the cardiovascular system;
• improves brain activity;
• enhances physical endurance, gives energy;
• useful for people who have problems with the gastrointestinal tract, since it restores the acid-base balance;
• due to its diuretic properties, it removes excess water from the body, relieves swelling and partially regulates blood pressure;
• boosts immunity.

However, despite the obvious benefits, people with kidney stones and peptic ulcers should not be overly addicted to them.

Note that birch kvass retains all the beneficial properties of juice.

Important... Kvass prolongs the shelf life of the valuable juice up to six months, while sterilization significantly reduces its benefits.

The "thorns" of the resulting carbon dioxide improve the taste, perfectly quenching thirst, refreshing in the heat. Drinking a glass of birch kvass daily, you will quickly feel improvements:

• in a week or two, vitamin deficiency and spring depression will pass, energy and efficiency will increase;
• prebiotic bacteria that are invariably present in fermentation products, along with the vitamin-mineral complex of kvass, improve the work of internal organs: improve digestion, eliminate poisons accumulated in the liver and kidneys;
• the skin is healed, there is an active elimination and healing of youthful acne;
• the condition of hair and nails improves: fragility is eliminated. Hair begins to grow better, has a healthy look.

Attention. For beauty use, in addition to the use of kvass, masks and lotions from it.

Harvesting juice without damaging the tree

An adult healthy birch can safely give up to 7 liters of valuable sap (or sap, as it is called in another way). But it is worth taking care of its capabilities and then in the spring you can again use the bounty

Caution. If too much sap is taken away, the birch may die.

Therefore, do not be greedy and carefully "heal" the wounds after taking the healing liquid so that the tree has enough nutrition for further development.

Some "tourists" use this technique: they break off a twig from a birch and insert a stump into a bottle. Then they take the collected raw materials, and leave the wounds on the trees. A broken branch can also kill the tree!

So the best method is:

Take a small diameter tube (silicone, metal, wood) and drill a hole in the birch tree exactly to size (no deeper than 5 cm), at a distance of about half a meter from the ground. Insert the tube tightly into it and lower the tip of the tube into the jar. You can use a groove instead of a tube.

Features. A good container for collecting birch sap is plastic water bottles for 5-6 liters. But it is advisable to store the juice in glass.

After taking out the juice in reasonable quantities, a wooden cork (a piece of dry twig, etc.) is driven into the hole. The cork will quickly swell and seal the wound. It is advisable to additionally grease the chopik with garden varnish before hammering in order to protect the birch from possible infection.

How to cook at home

The combination of birch sap with honey is especially useful. Two useful components complement each other, and kvass based on them is unusually tasty and healing.

With honey and lemon

The sweet and sour tingling taste will appeal to both adults and children. Take:

• 10 liters of fresh birch sap;
• 50 g raw baker's yeast;
• 200 g (half a glass) honey;
• juice from 1-3 lemons (to taste).

Mix a glass of soda and yeast, let rise. Add honey, stir. Then - lemon juice.

Mix the mass with birch sap. You can - in a large bottle or in a saucepan, then pour into three-liter cans (not to the very top) and close with nylon caps. Leave in room conditions. After 3-4 days, the drink is ready.

Yeast-free, bread leaven

This kvass is prepared using ready-made bread sourdough. Let's take:

• 10 liters of juice;
• 3-4 tablespoons of honey;
• 7 tablespoons of bread leaven.

We mix the ingredients. We insist in the room for 3-4 days. We bottle it and send it to the cool of the basement or cellar for a couple of weeks.

Council. For a richer color and bready flavor, add 500 grams of dried rye bread crumbs.

When bottling, strain.

How to make kvass using raisins?

The addition of raisins is due to the fact that from this the kvass acquires additional sharpness, the amount of carbon dioxide in it increases. This makes it even more pleasant to drink, and at the same time it is hundreds of times healthier than store-bought carbonated drinks made from chemical components.

Note. Before adding raisins to kvass, do not soak it.

You don't need to wash it. And if you wash it - then not for long, with cold water. The wild yeast on the surface will create a light fermentation effect even in cool conditions.

With raisins and dried fruits

This recipe will help add a pleasant fruity note to the finished kvass. Choose dried fruits to your taste, you can - mix (pears, apples, cherries, prunes, dried apricots, etc.). For a long time, a recipe has been known according to which, based on 10 liters of birch sap, they take:

• 200 g of raisins;
• 500 g of dried apples.

You can cook in a 20-liter enamel pot. The mixture is left warm, covered for about a week. When "pungency" appears, kvass can be filtered, bottled and capped (from this time it can be kept cool).

Attention. To protect the kvass from insects, it is advisable to cover the pan with gauze (in 2-3 additions), and then with a lid.

If you do not filter, but take the pan to the basement with all the contents, then day by day the drink will become tastier and stronger.

Making this kvass on the basis that children will also drink it, you can add half a glass of sugar, and strain after fermentation.

With dark raisins

This kvass is prepared in early spring, but it will gain the necessary properties only by summer. It is pleasant not only to drink it, but also to cook okroshka on it (see:). It does not lose its healing properties for a long time.

Take 10 liters of birch sap and 80 large black raisins. Mix everything in a large bottle, close the lid tightly and send to the cellar where it will slowly ripen. The ready-made drink can be bottled, corked and used all summer.

Children's sparkling nectar with orange

This naturally carbonated, sweet and tasty kvass is very popular with children. And the benefits from it are hundreds of times greater than from "chemical" drinks.

For 2.5 liters of fresh birch sap you will need:

• 1 orange, chopped
• a handful of raisins (50 g);
• 10 g raw baker's yeast;
• a couple of twigs with mint and lemon balm leaves. Considering that natural birch sap occurs only in early spring - it can be dried, but better than fresh;
• 1 cup of sugar.

Distance yeast (knead, add a pinch of sugar, a little juice, wait until they begin to rise). Mix everything except the raisins in a jar. Put in a warm place for a couple of days.

When fermented, pour into half-liter glass bottles. Add 3 raisins to each, seal securely and send to the cellar or refrigerator. In a day, sweet birch kvass is ready.

Council. Bottles with clips (eg from) are good for capping.

Lemonade kvass

This kvass with lemon is an excellent immunostimulant, moreover, it is delicious and refreshing. Both adults and children will like it.

A simple option is to replace the orange with lemon in the previous recipe. But a drink with honey is more useful. So let's take:

• 10 liters of fresh birch sap;
• juice from 3-4 lemons;
• 3 tablespoons of honey;
• 50 g raw yeast;
• 50 g of raisins.

Mix all the ingredients at once, stir. There is a possibility - we close the whole drink in one container, no - we pour it into cans, distributing the raisins equally. We put it in the cool. After 3-4 days, kvass is ready for use.

Delicious coffee kvass with black bread

This invigorating drink based on birch sap acts as an energetic, giving vigor and a surge of strength. The taste strongly resembles bread kvass.

• 2.5 liters of birch sap;
• 150 g of black Borodino bread crusts;
• 50 g raisins;
• 0.5 cups of sugar;
• 50 g of coffee beans (some consider the number of beans as raisins.

Fry the coffee beans in a dry frying pan, stirring occasionally. Fry the crusts of bread in the oven. In a jar, fill in all the ingredients with birch sap. We put on a rubber medical glove, fasten it with an elastic band on the neck of the can.

After 2-3 days the glove will "raise its hand", then pierce one of the fingers with a needle. If it inflates strongly, we pierce the other finger. We wait until fermentation is over and the glove falls off. We filter the kvass, cork it in bottles, for a couple of days - in the refrigerator or basement. You can serve!

Dark birch-barley kvass

The rich color of dark beer and the slightly intoxicating properties of this kvass will appeal to lovers of refreshing drinks with a slight degree.

You need to take 1 kg of selected barley, rinse it, dry it, and then fry it in a dry skillet until golden or almost brown. Pour into a container, pour 10 liters of fresh birch sap. Cover and leave to ferment in the room. Try periodically.

A few days later, when a light intoxicating taste is already felt, pour into bottles, cork and send to the cellar. It is stored for up to six months without changing the taste and useful properties. An open bottle should be drunk in a day or two.

Spicy citrus kvass with ginger and oranges

For those who love the spicy pungency of ginger and a refreshing orange, this recipe is perfect. Required:

• 3 liters of birch sap;
• 2 oranges;
• 50g grated fresh ginger root;
• 5 g fast-acting dry yeast;
• 1 tsp honey;
• 150 g sugar;
• 15 mint leaves (fresh or dried);
• 0.5 lemon - optional.

Chop oranges and lemons, grate ginger. Place in a fermentation vessel and add honey, yeast, sugar, mint leaves. Heat birch sap to 25-28 ° С. Pour in the ingredients, making sure the container is no more than 2/3 full. Cover with a thick cloth and leave warm overnight. Then bottle, seal and store cool.

Sweet kvass without yeast with dried fruits

For 5 liters of birch sap, take:

• 250 g of any dried fruit that you like;
• 1.5 cups of sugar;
• 50 g of raisins.

Dissolve sugar in strained birch sap, add raisins. Cover, leave warm for three days, then strain, bottle, add 3 raisins for every half liter, seal and send in the cold for a week.

Is fermented birch sap suitable for kvass?

As a rule, even in the refrigerator, freshly picked birch sap is stored for no more than two to three days. Many people think that such a product is already spoiled and cannot be saved. And here it is in vain, because it is perfect for kvass, but only if the fermentation process has just begun. Do not wait, but turn the juice into kvass, which is stored much longer and prolong the benefits of a natural Russian healer.

You can use a simple recipe from what is at hand. For 2.5 liters of juice, take 1.5 cups of sugar (honey), a handful of raisins and several dried crusts of black bread.

Kvass became viscous. Can you save him?

Kvass sometimes becomes viscous, although it does not change its taste. This happens more often with sugary drinks.

Most likely, not the best processes began in kvass, and the best solution would be to put a mash on it and overtake it. Birch moonshine is clean and pleasant to drink.

Conditions and terms of storage of birch kvass

It is believed that birch kvass is stored for no longer than three months. However, experts say that they drink it all summer and even a whole year, before the new sap harvest. In most cases, hermetically sealed kvass in the basement can be stored for up to six months. That is, if there is enough supply, then you can drink it all summer.

Since ancient times, kvass has been the most a common drink in Russian cuisine... But not everyone knows that it can be prepared from natural drinks. Birch sap is perfect for this. This is due to the fact that it does not lose its beneficial properties after cooking.

To get sap from birch, warm weather needed... As soon as the thaw begins after the winter frosts, you need to immediately go to the nearest tree with all the necessary devices. The tip of the awl needs to be deepened 7 centimeters into the tree in order to determine whether the sap is moving along the trunk. If a drop has come to the surface, you can safely proceed to collecting liquid.

It is best to collect liquid during the daytime. At night, its movement along the trunk slows down.

The fluid collection hole should be approximately 50 centimeters above ground level. The number of holes should depend on the diameter of the barrel. With a diameter of 25 centimeters, there is one hole, and at 35 - two. Count the number of holes incrementally. Every 10 centimeters plus one hole. It is better to cut the bark from the southern side... Sap flow is better there.

Insert the boat-like groove prepared in advance into the hole. From one tree you can collect from 3 to 7 liters of liquid per day. All liquid cannot be drained from the tree. It can die.

How to make kvass from birch sap at home

Classic birch kvass is made from raisins and juice. But there are many recipes with the addition of other ingredients: honey, coffee, orange, mint.

Liquid is most suitable for kvass.that has just been collected. But if you don't have one, you can replace it with canned one. You will need 10 liters of drink.

In addition to juice, you also need sugar and raisins.

Strain the juice through cheesecloth folded several times... Rinse the raisins thoroughly and lay them to dry on a towel.

Kvass is prepared in glass, enamel or wooden dishes.

Raisins and sugar are poured into strained birch sap, and then mixed until the latter is completely dissolved.

The sourdough in the container is covered with a clean cloth and left for 3 days in a warm room for the fermentation process.

The finished drink is filtered again, poured into clean bottles and stored in the refrigerator.

Recipe for kvass from birch sap with raisins

To prepare a classic birch kvass at home, you will need the following ingredients:

1. sugar - 0.5 kg;
2. dried raisins - 50 pcs.;
3. natural birch sap - 10 l.

How to make birch kvass according to this recipe:

• birch liquid must be cleaned of debris and passed through a sieve;
• raisins should be washed with warm water and laid out to dry on a paper towel;
• pour into liquid washed raisins and sugar... Mix everything thoroughly until the dry ingredients are completely dissolved;
• kvass should be poured into a glass container and covered with a clean cloth. Leave to ferment for 3 days;
• when the drink is prepared, it should be filtered and poured into a clean container;
• put away for storage in a refrigerator or basement. The maximum shelf life is 4 months.

Recipe for birch kvass with raisins, honey and lemon

For the right making a similar drink take the following ingredients:

1. dried raisins - 4 pcs.;
2. yeast - 25 g;
3. medium-sized lemon - 2 pcs.;
4. birch juice - 5 l;
5. honey - 30 g.

Preparation consists of the following steps:

• you should wash the lemons and pour over them with boiling water. Then cut into medium sized pieces;
• through cheesecloth folded several times, you need to strain the birch sap;
• rinse raisins in warm water and dry;
• add yeast, raisins, lemon and honey to the birch sap. Mix everything;
• leave the drink in a warm room for three days. After this time, strain ready-made kvass and pour it into a clean container.

Recipe for kvass from birch juice, orange and raisins

You will need the following products:

1. lemon balm or mint - a few twigs;
2. raisins - 1 pinch;
3. sugar - 1 glass;
4. large orange - 1 pc .;
5. yeast - 10 g;
6. freshly harvested birch sap - 2.5 l.

The preparation is as follows:

• the orange must be washed well, rinsed with boiling water and dried a little. After that, cut into rings and put in a clean glass container;
• grind yeast with sugar and pour into a container with oranges;
• rinse the sprigs of lemon balm or mint and also put in a container with ingredients;
• rinse and dry the raisins;
• strain the juice through cheesecloth, which is smoothed several times. After straining, it is poured into a glass container. Stir everything well and leave for 2 days for fermentation in a warm room. When the drink is ready, it must be filtered again and poured into clean bottles, with raisins in each one;
• put the drink in the refrigerator and after a day it can be consumed.

Recipe for birch kvass with coffee beans, bread and raisins

To make kvass according to this recipe, you need the following components:

1. raisins - 1 handful;
2. borodino stale bread - 3 slices;
3. coffee beans - 1 handful;
4. natural birch juice - 2.5 l;
5. granulated sugar - 100 g.

How to prepare such a drink:

• coffee beans are poured into a dry frying pan and fried a little over low heat;
• slices of Borodino bread are laid out on a baking sheet and placed in the oven. For 10 minutes, the bread is dried at a temperature of 60 degrees;
• rinse the raisins in warm water and dry them on a towel;
• raisins, slices of bread, coffee beans are placed in a three-liter clean jar;
• birch sap is filtered there. Sugar must also be poured into this jar. Stir everything well;
• a medical glove is put on the neck of the can and pierced with a needle;
• a jar of sourdough is left for three days in a warm room;
• after the glove is deflated, the drink must be filtered again and poured into clean glass bottles;
• store in a refrigerator or basement.

Recipe for making kvass from birch sap, rose hips and raisins

To make such a drink at home, prepare the following ingredients:

1. raisins - 20 pcs.;
2. granulated sugar - 1 glass;
3. rose hips - 20 pcs.;
4. birch sap - 5 l.

The method of preparing this drink consists of the following stages:

• strain the birch sap through several layers of gauze. Pour it into a wide-mouth glass container;
• add sugar to the juice and mix well until all crystals are completely dissolved;
• rinse rose hips and raisins well, dry them on a paper towel;
• add wild rose and raisins to the container with birch juice;
• close the container with a drink with a lid and send it to the cellar for storage.

Recipe for birch kvass with dried fruits and raisins

Required products:

1. dried fruits - 1 kg;
2. raisins - 300 g;
3. natural birch sap - 5 l.

How to make a drink according to this recipe:

• all dried fruits must be washed in warm water. Spread them out on a paper towel to dry;
• on dry clean glass containers it is necessary to decompose dried fruits and raisins. Pour these components with strained birch sap;
• this drink is infused for 4 days in a warm room, stirring occasionally;
• after the end of fermentation, kvass is poured into a clean container, screwed with lids and stored in the refrigerator.

Recipe for making birch kvass with mint, honey, ginger, apples and raisins

For this wonderful drink you will need the following foods:

1. raisins - 75 g;
2. lemon - 0.5 pcs.;
3. fresh ginger root - 40 g;
4. mint - 10 leaves;
5. light honey - 5 ml;
6. fast-acting yeast - 3 g;
7. apples - 5 pcs.;
8. granulated sugar - 100 g;
9. natural birch juice - 2 l.

The preparation method consists of the following stages:

• wash the apples and cut them in half. Core and cut into small pieces. Put them in a saucepan and pour birch juice there. Place the pot on the stove and bring to a boil. After boiling, boil the apples with juice for another 3 minutes. After the time has passed, remove the pan from the heat and wait for the mass to cool;
• dilute 1 teaspoon of granulated sugar and yeast in half a glass of warm broth. Leave this mixture in a warm place for 20 minutes;
• pour the diluted yeast into the birch broth. Pour sugar, honey and squeeze lemon juice there;
• peel and grind the ginger root with a fine grater. Rinse mint leaves and raisins;
• add all cooked foods to the broth and stir well. Cover the container with a thick clean cloth and leave for 12 hours in a warm room;
• strain the finished kvass and pour it into a dry, clean container.

Tricks and tips for making birch kvass with raisins

1. Kvass can be stored under the right conditions for up to 6 months.
2. When cooking, you can add a variety of herbs that have medicinal properties to kvass.
3. It is not recommended to use plastic containers for sourdough.
4. It is better to cook kvass only on natural birch juice.
5. To get rid of wood debris, it is imperative to strain freshly harvested birch sap.

Traditionally, kvass is considered a bread drink. In fact, since the time of Ancient Russia, there are a large number of recipes where birch sap is the basis. Such kvass will decorate any table and fill the body with vitamins.

Whatever recipe is the basis for making a drink, you need to carefully select the ingredients for its creation. After all, kvass must be fermented in moderation, otherwise it is impossible to drink it. If it contains unpleasant odors due to spoiled products, all the work will be in vain.

Kvass is able to protect against scurvy and other problems associated with lack of vitamins. He also:

• eliminates the state of thirst;
• improves digestion;
• enhances appetite;
• saturates with carbohydrates.

You need to use the present kvass within 4-5 days. In this case, it should be placed in a refrigerator or cellar. If the recipe includes birch sap, then strain it. For this, ordinary gauze is suitable. The birch should be taken fresh, because it infuses faster.

The ambient temperature is important for the fermentation of the beverage. Too warm or cool air can ruin the drink. The kvass product should be infused in 3 days. Exceeding the terms indicates a violation of the technology. This drink is worth pouring out.

Drink with dried fruits and birch juice

On birch juice, kvass is infused longer. The process takes about 2 weeks. It is better to check the degree of readiness by taking a sample. Adding yeast to any recipe will shorten the brewing time.

To get kvass from birch sap with dried fruits, you will need:

• strained birch sap - 2 liters;
• dried fruits (raisins, prunes, or dried apricots) - 100g .;
• the container in which the drink will be infused.

It is allowed to use one type of dried fruit or a mixture thereof. In the latter case, the drink will become more aromatic. The color of kvass will also be unusual, about which guests should be warned before serving.

The product creation process looks like this:

• wash and dry the container for future kvass;
• put clean dried fruits on the bottom of the selected dishes, you do not need to remove the bones from them;
• pour birch juice;
• cover the container with thick gauze or a lid that allows air to circulate;
• put the composition in a place where the temperature will be at least 25 degrees, avoiding direct sunlight;
• after 9-12 days we filter the resulting product and pour it into a bottle;
• we place the finished drink in a cool place.

If there is no special cover, then you can always make it yourself. It is enough to pierce the standard in several places with a knife.

Birch kvass with yeast

The yeast-brewed beverage causes excessive gas formation. This must be taken into account when choosing a similar recipe.

At home, adding yeast speeds up the process significantly. Those who have not previously prepared a kvass drink should try this recipe first.

You will need:

• birch juice - 3 l.;
• dried fruits of cherries, apricots, grapes - 200 g;
• dry yeast - 10g;
• granulated sugar - 5 tbsp. l.

The sugar rate can be changed at your discretion. It is permissible to add it when the kvass is already infused.

The process of preparing birch sap and containers looks the same as in the previous version.

When dried fruits are poured with birch, dry yeast should be added. The drink should be infused for 2-3 days in a warm place. Don't forget about good ventilation. After all, the yeast product "runs" even more intensely, so the air should circulate easily.

If preference is given to raw yeast, then their quantity should be increased to 20 g. Some housewives believe that such a drink is more natural and lively.

Birch kvass on bread crusts

Those who are not ready to get away from the traditional bready flavor of the drink can use the crust recipe.

To create such kvass, you need to prepare:

• raisins -200g;
• birch juice - 2.5 l.;
• rye bread crusts - 80g;
• dry yeast - 5g.

Raisins can be replaced with prunes or dried apricots, but cherries or apples should not be used. Otherwise, it will be too sweet.

Place dried fruits and mold-free bread crusts in a clean jar. If the crusts are preliminarily brought to a rich brown color in the oven, the color of the drink will be brighter. Pour birch sap over them, which must not be forgotten to strain beforehand. Add dry yeast.

Kvass from dried fruits should ripen no more than 2 days in a warm place. In winter, you can put the jar on the battery. If the kvass does not have time to brew, extend the time for another day. Then pour the resulting drink through cheesecloth into another container.

If you plan to use kvass as a thirst quencher, sugar should not be added. To prepare dishes based on it, you can put 3-4 tbsp. l. Sahara. It will set off the taste of bread and dried fruits.

For those who like to experiment in the kitchen and surprise guests, the creation of such kvass masterpieces will become a favorite pastime. The main thing is to prepare birch sap on time.

Kvass from birch sap with raisins fully preserves all the irreplaceable valuable properties of the original product and perfectly quenches thirst in the heat. If you have the opportunity to prepare such a healthy invigorating drink, be sure to use it.

How to make kvass from birch sap?

1. For the preparation of the drink, exclusively fresh birch sap is used, obtained in spring from a "weeping" tree.
2. The raw materials are filtered initially through cheesecloth to get rid of possible impurities of debris.
3. Raisins are selected from a trusted seller, natural and not treated with chemicals.
4. Before use, dried berries are not washed, adding to the original liquid base in its original form.
5. Making kvass from birch sap with raisins can take from two to three days to two to three months.

Kvass from birch sap with dried fruits

The most aromatic is birch kvass with raisins with the addition of dried fruits (apples, pears, dried apricots, plums). If desired, the drink can be sweetened to taste by adding sugar or honey during fermentation and stirring until all crystals are dissolved. Typically, fermentation takes about a week under proper temperature conditions.

Ingredients:

• fresh birch sap - 5 l;
• dried fruits - 150 g;
• raisins - 1.5-2 tablespoons.

Preparation

1. The collected juice is filtered, poured into a bottle, raisins and dried fruits are added.
2. Tie the container with a four-fold gauze cut and place in a dark place at room temperature.
3. Withstand the workpiece for a week, stirring occasionally.
4. Ready kvass from birch sap with raisins and dried fruits is filtered, bottled and stored in the cold.

Birch kvass with raisins and sugar

Another variation of a healthy drink is kvass from birch sap without yeast, prepared according to the classic technology with the addition of sugar. You can use both light dried grape berries and dark ones, and sugar can be replaced with honey if desired. After three days of fermentation at 22 degrees, the drink can be tasted.

Ingredients:

• fresh birch sap - 5 l;
• sugar - 200 g;
• raisins - 2 tbsp. spoons.

Preparation

1. The collected juice is filtered, poured into a suitable container and sugar is dissolved in it.
2. Add raisins, cover the dish with gauze or cloth and place in a dark place.
3. After three days, you can take a sample from the drink and, if it is ready, strain the kvass from birch sap with raisins and pour it into bottles for storage.

Birch kvass with honey and raisins

The following recipe for kvass from birch sap and raisins involves the use of natural honey as a sweetener. The value of the liquid base is complemented by the unique properties of the bee product, creating an indispensable drink for strengthening immunity, increasing tone, or simply quenching your thirst on a hot day.

Ingredients:

• fresh birch sap - 5 l;
• honey - 200 g;
• large dark raisins - 2 tbsp. spoons.

Preparation

1. The collected juice is filtered, honey is dissolved in it, the mixture is poured into a bottle.
2. Pour in raisins, cover the vessel with a clean cloth cut or gauze, leave to ferment at room conditions for five days.
3. The ready-made kvass from birch sap with honey and raisins is filtered, bottled and placed in the cold for storage.

Birch kvass with barley and raisins

Kvass made from birch sap with barley and raisins is famous for its valuable effect on the body. The drink quickly recovers strength, reduces the amount of bad cholesterol and lowers blood sugar levels and is therefore especially preferable for administration. Such a drink is stored for up to six months, so without fear it can be harvested for future use.

Ingredients:

• fresh birch sap - 5 l;
• barley - 1 glass;
• raisins - 1 tbsp. the spoon.

Preparation

1. Unpeeled barley is fried in a dry skillet until a rich blush is obtained.
2. Pour the fried cereal into a container with strained juice, throw in the raisins, cover the vessel and leave to ferment for 10 days.
3. Strain and store birch kvass with raisins in plastic bottles or glass containers, placing them in the cold.

Birch kvass with lemon and raisins

Birch kvass, the recipe for which will be presented below, is prepared with lemon, which increases the already impressive immunostimulating effect of the drink and makes it even more useful. In addition, the addition of citrus fruits to the composition has a positive effect on the taste characteristics of the drink, refreshing it and giving it a special aroma.

Ingredients:

• fresh birch sap - 5 l;
• yeast - 25 g;
• lemons - 1.5-2 pcs.;
• liquid honey - 20 g;
• raisins - 1 tbsp. the spoon.

Preparation

1. Squeezed juice from lemons into strained birch wort, add honey, yeast and raisins.
2. Stir the mass, throw in a couple of lemon slices with the peel, cover the container and leave in the cold for fermentation for 5 days.
3. Filter the drink before use.

A simple recipe for kvass from birch sap

If you still have not chosen from birch sap, perhaps this option may interest you. The drink is prepared quickly and simply, and it is possible not only useful, but also incredibly tasty, aromatic. The taste characteristics are enriched by mint and oranges, and honey gives the missing sweetness.

Ingredients:

• fresh birch sap - 5 l;
• orange - 1 pc.;
• mint - 2-3 branches;
• liquid honey - 150 g;
• raisins - 2 tbsp. spoons

Preparation

1. Honey is dissolved in the strained juice, orange juice is added, a few slices whole, mashed mint sprigs and raisins.
2. Cover the container with a cloth, leave at room conditions for 3-5 days.
3. The ready-made delicious kvass from birch sap is filtered, bottled and placed in the cold.

How is birch kvass useful for the body?

Evaluating is one of the most important criteria. Depending on the additional components included in the composition, the characteristics may differ, however, the main and main properties, as a rule, remain unchanged.

1. Drinking the drink not only improves the state of the immune system, but also cleanses the body of toxins.
2. The elements contained in kvass contribute to the excretion of stones from the kidneys and bladder.
3. Drinking a drink before meals helps to cope with diseases of the digestive and cardiovascular systems.
4. The use of such kvass is contraindicated in the presence of an allergy to birch pollen.

How to store birch kvass?

Storing birch kvass is a simple matter, and if the drink is prepared in compliance with all the requirements of the recipe, problems, as a rule, do not arise. Having received, as a result of certain actions and exposure, a tasty and healing product, you need to fiddle over it a little more in order to preserve both the taste, aroma and properties of the delicious drink.

1. The finished kvass is filtered through several layers of gauze and poured into suitable containers. For short-term storage, plastic containers are also suitable, for longer storage you need to choose glass bottles or jars.
2. The containers with the drink are sealed and placed in a cool place with a constant temperature.
3. Under proper conditions, kvass from birch sap can be stored for 3-6 months.

In the hot season, it is kvass that becomes the most popular non-alcoholic drink. It has an invigorating and refreshing taste, and it also perfectly quenches thirst for a long time.

But this drink can be not only tasty, but also very useful, such as kvass prepared on the basis of birch sap. It turns out to be aromatic, tasty and healthy, and its final taste and aftertaste depend on the additional ingredients used in the recipe.

Depending on the recipe used, such a drink can be prepared with the addition of various components.

All of them need proper preliminary preparation, because this is the only way that the finished kvass will turn out to be really tasty, aromatic and healthy:

• Dried fruits and raisins do not wash before use, it is on their surface that the necessary microorganisms are contained, which saturate the finished drink with the necessary carbon dioxide. Therefore, it is necessary to use only clean ingredients, free of debris and traces of insects. For birch kvass, light raisins, dried apricots and dried apricots, as well as dates or figs are best suited.
• Often kvass from birch sap prepared with citrus fruits. It is necessary to choose large and whole fruits with a rather thick peel and a pronounced aroma.

But the main ingredient is birch sap.

It can be purchased ready-made. True, in this case, doubts may arise about its naturalness.

Therefore, it is best to prepare it yourself:

1. It is optimal to collect juice in the period from early March to early May. Once the leaves on the trees are fully formed, there is very little benefit in the sap itself.
2. It is necessary to collect raw materials only from healthy and preferably young trees, aged 2 to 5 years.
3. A small but deep cut is made on the barrel, into which a thin hose is inserted. Its second end is lowered into a fixed container on the barrel. Juice collection continues for a day or two. Then the container is changed to a new one, and the next batch of juice must be decanted from another tree.

Reference! Before further use, the collected birch sap should be well filtered through cheesecloth folded several times.

Watch a video on how to harvest birch sap correctly:

Home cooking recipes

There are many different ways to make this invigorating, healthy and refreshing soft drink. However, there are also recipes that are especially popular due to their availability, simplicity and unique taste of the finished kvass.

The classic way

Components:

• fresh birch sap - 10 l;
• raisins - 30 pcs;
• finely ground sugar - 0.5 kg.

Such a drink is prepared from a minimum of ingredients and it is considered ready for use after 4 days from the moment of preparation.

The cooking procedure is as follows:

1. Thoroughly filtered nectar is mixed with sugar.
2. The mixture is stirred until all sweet grains are completely dissolved.
3. Pure raisins are added to the container.
4. The container is covered with gauze and removed for 72 hours in a warm place.
5. The finished kvass is filtered and bottled.
6. Put it in the refrigerator for 24 hours, then you can drink it.

Reference! Before bottling kvass in bottles, you can add 3 pcs to each of them. raisins. This will give the drink a more pronounced flavor.

Rice

This drink has unusual and difficult to describe aftertaste. But the taste and aroma of this kvass are very pleasant, although it takes longer to prepare than the drink according to the previous recipe.

• 5 liters of birch nectar;
• 30 g dry rice;
• 50 g raisins;
• 0.5 kg of sugar.

Reference! Kvass according to this recipe has a rather pronounced sweetness, therefore, if desired, the amount of granulated sugar can be halved.

Procedure:

1. Stir granulated sugar thoroughly in the juice.
2. Pour the liquid into a large glass bottle.
3. Add the rest of the ingredients to it and mix again.
4. Cover the container with gauze and put in a warm place for 5 days.
5. Strain the finished kvass, pour into bottles.

The resulting birch kvass with rice and raisins is recommended to be cooled quite strongly before use. To do this, it is placed in a freezer for a couple of hours.

With dried fruits

The sweetness of the kvass prepared according to this recipe directly depends on the sugar content in the ingredients themselves. Therefore, if desired, the volume of dried fruits can be increased by one and a half times.

Cooking ingredients:

• raisins - 250 g;
• assorted dried fruits - 1000 g;
• fresh birch nectar - 5 l.

Cooking procedure:

1. Strain the juice, and sort out the raisins and dried fruits.
2. Place all ingredients in a container and mix well.
3. Cover the container lightly with a cloth and store in a warm place for one week.
4. Strain the finished kvass well and bottle it.

Reference! As in the previous recipe, the resulting drink should be well cooled before use.

The technology for making kvass from birch sap with dried fruits is described in the video:

Birch-honey

A very tasty, aromatic and healthy drink that prepared from:

• raisins - 15 g;
• lemons - 3 pcs.;
• juice - 10 l;
• honey - 50 g;
• yeast - 40.

When lemon peel is added to it, it becomes a beautiful yellowish color.

Cooking procedure:

1. Add all ingredients except lemons to the juice.
2. Juice survive from citrus fruits. If desired, remove the zest with a thin layer and add to the birch nectar.
3. Mix all ingredients and pour into a glass container.
4. Remove to a warm place for 4 days, covering with a cloth on top.

Reference! The finished drink must be well filtered and cooled.

The recipe for making kvass with the addition of honey is described in the video:

With coffee beans

Quite an unusual recipe, but those who have tried such a drink once prepare it regularly.

Cooking components:

• 3 liters of birch nectar;
• 1 handful of raisins and coffee beans;
• 3 croutons from Borodino bread;
• 100 g of sugar.

The recipe will appeal to big coffee fans.

Procedure:

1. Roast coffee beans in a dry frying pan.
2. Rinse and dry the raisins.
3. If necessary, dry Borodino bread in the oven.
4. All ingredients are placed in a jar and filled with juice, mixed thoroughly.
5. A punctured rubber glove is put on top of the container.
6. For fermentation, kvass is left for three days in a warm place.
7. Then, without filtering, it is removed in a hermetically sealed jar in the refrigerator for another 5 days for aging.
8. After that, the kvass is filtered and drunk.

Cooked birch kvass with raisins according to any of these recipes will certainly delight you with its unique taste and aroma.