When you need something as refreshing as possible, but fruit lemonades are tired, I strongly advise you to switch to kvass. Moreover, it is much easier to prepare than it seems. You need a little patience, but otherwise everyone can make kvass from barley at home.
Step-by-step cooking recipe
Fry the barley in a dry frying pan until brown.
Pour it into a jar and add sugar and raisins.
If you want dark kvass, dilute 1-2 tablespoons of chicory in water.
Pour water over the barley, mix and close the jar with gauze.
Leave the kvass in a warm place for 3-4 days.
Strain it, bottle it and store it in a cold place.
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