Sima A Refreshing Summer Drink Recipes

SIMA, A REFRESHING SUMMER DRINK

Steps:

• Add the water, sugars, and lemon slices to a non-reactive container (i.e. not metallic). Stir until the sugars dissolve, and let the water cool to lukewarm, about 115Fº (45Cº)-it should be warm, but not hurt when you sprinkle a few drops on your wrist.
• Stir in the yeast. Let the mixture stand in a warm spot 8 to 10 hours, or overnight, until tiny bubbles appear around the edges of the container (read the notes in my original post about this step).
• Strain the liquid into two 1-quart glass jars, discarding the lemon slices. Place 4 raisins in each jar. Close tightly with lids, and let stand at room temperature until the raisins have swelled, and risen to the top, anywhere from 8 hours to 2 days, depending on the temperature in your house (this is how you know the Sima has fermented enough).
• Chill until very cold. Sima will keep in the fridge for at least 1 month.

SIMA (FINNISH SPRING MEAD)

Steps:

• Bring the water to a steady boil.
• Meanwhile, use a zester or vegetable peeler to remove the yellow outer rind from the lemons and place in a large non-metal, heatproof container.
• Peel, or trim, off the white rind and discard.
• Slice the lemons and place in the container with the zest. Add the brown sugar and white sugar.
• When the water boils, add it to the container with the lemons and sugar.
• Let it cool to lukewarm, then stir in the yeast.
• Cover and allow to sit out at room temperature for 24-48 hours, or until surface begins to bubble slightly.
• Strain the liquid into clean containers about 1 quart in size. Add 5-6 raisins and 1 tsp sugar to each container. Seal tightly and refrigerate 2-5 days, or until raisins float to the surface.
• Keep refrigerated and serve cool.