No. 3429 — Delicious Lemon Kvass or Lemon Water
English historical translation of Molokhovets recipe No. 3429 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 30 bottles water to the boil with thinly sliced zest, 1 pound raisins, 6 pounds good honey and the pulp of 7 lemons with the white pith and seeds removed.
Stir to dissolve the honey and release lemon juice. Separately prepare a cup of yeast mixed with the finest flour to a thin pancake-batter consistency and leave until risen.
When the syrup in the tub is no longer hot, stir in the yeast mixture gradually and allow to ferment.
Once the raisins, zest and lemon pulp float to the surface, remove them and bottle the drink, adding 2 raisins and a little zest to each bottle.
The source instructs tightly corking and sealing the bottles, keeping them cold but unfrozen and checking after three weeks for effervescence. If insufficiently sweet, a teaspoon of fine sugar may be added to each drinking glass.