For a fun and healthy twist to the classic martini, try mixing vodka or gin with beet kvass. I like to garnish with olives or pearled onions. Serve up or on the rocks.
Fruit Kvass
Use your favorite in season fruits or those that are just slightly overripe. Combine fruits with fresh herbs and spices to create unique and healthy flavors.
Supplies
- 1 gallon jar
- 1-2lbs of fresh fruit
- 1 inch of ginger, peeled & diced
- 1 TB raw honey or sugar
- Filtered or spring water
Recipe
- Place fruit, honey and ginger in the jar.
- Add water to fill up the jar, leaving about an inch from the top for headspace. This will allow room for the pressure from the natural carbonation to build.
- Tightly close the jar. Leave at room temperature for 2-3 days.
- Jostle the jar on a daily basis to prevent surface mold.
- After 24 hours you will see fermentation bubbles.
- Ferment to taste, then strain and store in the fridge.
Other Kvass Combinations
- cherry + raspberry + cardamom
- apple + raisins + cinnamon
- lemon + dried apricots + ginger
- mango + chai spices
- beet + apple + lemon balm
- nectarine + chamomile
- blackberry + peaches + vanilla bean
- dried prunes + lemon + ginger
Principles of Carbonation
- Yeast + Sugar = CO2 & ethanol
- CO2 is a gas and will dissipate if not tightly capped
- Yeast are temperature sensitive & bubbles will reappear when bottles come out of the fridge and are given time to warm up (or put on heat mat)
- Too much CO2 can lead to explosions of bottles or geysers – use caution to avoid mess and harm!
- “Burp” bottles to release gas, but if they are over burped then all the bubbles disappear
