Rhubarb kvass with mint

This kvass will quench your thirst well in hot weather. June is one of the most difficult months for me - I have huge honeysuckle bushes and 7 rhubarb bushes in my dacha (and where so much!). And all this harvest - especially honeysuckle, because it does not lie for a long time - needs to be urgently involved in my culinary experiments. Plus, you still need to have time to cook something with strawberries, otherwise the season of real fragrant strawberries is not so long. Therefore, in June, I literally lose my feet, trying to prepare everything that I have planned for the long autumn and winter.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Rhubarb

400

Sugar

100

Mint

Dry yeast

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 4 g

18 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d 12 h 30 min

Step 1:
Prepare the ingredients. To make kvass from rhubarb with mint, we will need: rhubarb stalks, a few sprigs of mint, water, sugar and yeast.
Step 2:
Rinse the rhubarb stems thoroughly. You can not peel off the skin. Cut the rhubarb into medium pieces.
Step 3:
Pour water into a saucepan, pour rhubarb.
Step 4:
Wash the mint, dry it and peel the leaves from the twigs.
Step 5:
Put the pan on the fire and bring to a boil. Cook over medium heat for 5 minutes. At the end, pour sugar into the pan. Stir and remove from heat.
Step 6:
Strain the compote through a sieve. It is better to suppress the pieces of rhubarb with a spoon so that there is more fragrant juice.
Step 7:
Put mint leaves in the hot compote. Cover the pan with a lid and leave to cool at room temperature.
Step 8:
When the drink cools down, remove the mint leaves.
Step 9:
Add dry yeast to the compote and mix well. Cover the pot tightly with a lid or pour the drink into a bottle and close the lid. Leave at room temperature for 12 hours.
Step 10:
After 12 hours, kvass should acquire a characteristic taste. Then pour the drink into bottles and put it in a cool place for 3 days. Bon appetit!

This year I decided to make a rhubarb cake with poppy seeds on sour cream, kvass with mint, the recipe of which I give here, and much more.

A very important point: in cooking, it is better to use young juicy stems. And preferably before the rhubarb blooms. If you see that flowers have appeared on the plant, it is better to cut them off immediately. Old, coarse and tough shoots are harmful to the human body due to the high content of oxalic acid in them. In this regard, it is undesirable to collect petioles at the time of flowering.