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:

• Gather the ingredients.
• Bring the water to a steady boil.
• In the meantime, use a lemon zester or a potato peeler to remove the outer yellow rind of the lemons in strips. Peel or trim off the bitter inner white rind of the lemons and discard.
• Place the prepared lemon strips in a large glass or plastic (nonmetal and heatproof) container.
• Slice the peeled lemons and place them in the container with the zest, along with the brown sugar and white sugar.
• Once the water boils, pour it into the container with the lemons and sugar. Let it cool to lukewarm, then stir in the yeast.
• Cover and allow to sit at room temperature for 24 hours (and up to 48 hours), or until the surface begins to bubble slightly.
• Strain the liquid into clean glass bottles, quart jars, or plastic containers.
• Add 5 to 6 raisins and 1 teaspoon sugar to each bottle.
• Seal tightly and refrigerate for two to five days, or until the raisins float to the top of the bottles.
• Keep refrigerated and serve cool.