Do not let the name of this drink scare you away from trying it. It is lemony, fizzy, and delicious.
We decided a while ago to give up soft drinks. It was more difficult than I expected because there are days, especially in the hot summers, that I just really crave something cold and carbonated. One day as I was searching through Pinterest, I came across this recipe. I decided to try it and I’m so glad I did! The fermentation process gives it a fizz similar to that of a soda.
In a large pot, bring the water to a boil. Add the sugars and stir until they dissolve. Add the lemon slices, stir and remove from the heat. Let it sit until it becomes lukewarm.
Once it has cooled, add the yeast and transfer to a non-reactive container. I used a one-gallon jar. Cover loosely and let it sit overnight. You should see tiny bubbles around the top, but I have had a couple of batches that didn’t produce the bubbles. It is still good.
Strain the lemonade and pour into your sterilized bottles. I used 32 oz growlers that I have collected over the years. They are perfect for this type of fermentation. Add 4-5 raisins to each quart bottle and cap tightly. See the raisins on the bottom?
At least once each day, carefully loosen the top of your container to let the pressure escape. Remember… fermentation causes a build-up of gasses that can cause your container to explode if it’s not released. It is not a pretty sight, take it from me.
Let the bottles sit at room temperature until all the raisins rise to the top. I like mine super fizzy so I allow them to sit at room temperature for 2-3 days.
Transfer to the refrigerator to stop the fermentation process.
Enjoy!
SIMA - FINNISH FERMENTED LEMONADE
Ingredients
- 14 cups water
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 each organic lemons thinly sliced
- 1/8 teaspoon yeast
- raisins
Instructions
- In a large pot, bring the water to a boil. Add the sugars and stir until they dissolve.
- Add the lemon slices, stir, and remove from the heat. Let sit until it is room temperature.
- Once cooled, add the yeast and transfer to a non-reactive container. (I use a gallon size jar.) Cover loosely with cheesecloth or a coffee filter. Use a rubber band to keep in place. Let sit overnight. You should see tiny bubbles the next morning.
- Strain the lemonade and pour into sterilized bottles. I use 32 oz growlers to increase the fermentation.
- Add 4-5 raisins to each 32-ounce bottle and cap tightly.
- Once daily, carefully loosen the cap to release the gasses that form.
- Let the bottles sit at room temperature until the raisins rise to the top.
- Transfer to the refrigerator to stop the fermentation process.
Thanks for stopping by!
Very refreshing! Thanks for sharing 🙂 If you enjoy dulce de leche or caramel treats, I highly recommend this dessert I made this weekend 🙂
https://thesweetworldsite.wordpress.com/2018/03/31/mazurek-polish-easter-pastry/
I will definitely check it out! I love dulce de leche 🙂
About the yeast; do you use a tea-or a Table-spoon?
Hi, I use 1/8th of a teaspoon
Is this the yeast that usually for making bread ?
Yes, that’s what I used.
Can you substitute with honey.
I’ve never tried honey so I’m not sure how it would work. Honey ferments so it might work great! If you try it, let me know the results please.
That’s a lot of sugar to add. Does the fermentation process require this much? And also, is it an extremely sweet drink at the end of the process? TIA
The fermentation process eats up a lot of the sugar so it’s not as sweet as it sounds. It is a sweet drink but a delicious one. It reminds me of kombucha in many ways.