Sima Finnish Spring Mead Recipes

SIMA (FINNISH SPRING MEAD)

Sima (Finnish Spring Mead) image

The site where I found this said it's fine for kids if they drink it as soon as the raisins start to float, but it becomes slightly intoxicating as it ferments.

Provided by Scarlett516

Categories Beverages

Time 18m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1 gallon water
2 large lemons
1/2 cup brown sugar
1/2 cup white sugar, plus sugar for bottles
1/4 teaspoon yeast
25 raisins

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.

Nutrition Facts : Calories 44.3, Sodium 6.3, Carbohydrate 12, Fiber 0.5, Sugar 10.7, Protein 0.2

SIMA (FINNISH SPRING MEAD)

Sima (Finnish Spring Mead) image

Sima, also known as Finnish spring mead, is a lightly fermented lemonade typically enjoyed during May Day celebrations.

Provided by Kari Diehl

Categories Beverage Cocktail

Time P2DT20m

Number Of Ingredients 6

Ingredients

4 quarts water
2 large lemons
1/2 cup brown sugar, packed
1/2 cup white sugar, plus 1 teaspoon per bottle
1/4 teaspoon yeast
5 to 6 raisins

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.

Nutrition Facts : Calories 101 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 21 g, Fat 0 g, ServingSize 4 quarts (about 20 servings), UnsaturatedFat 0 g

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