A naturally carbonated beverage derived from a recipe for Finnish sima which contains fruit juices, natural carbon dioxide, and some or a lot of alcohol depending on the amount of sugar and fermentation time.
Ingredients
- 2 gallons water
- 7 pounds white sugar, or more to taste
- 2 (16 ounce) cans cranberry sauce, or more to taste
- 2 ½ pounds limes, thinly sliced
- 3 cups mulberries, or more to taste
- 1 ¼ cups lemon juice, or more to taste
- ¾ cup dates, pitted
- 1/3 cup raisins, or more to taste
- 3 teaspoons ground ginger
- ½ cup water
- 10 raisins, or more to taste
- 1 ¼ tablespoons brewers' yeast
Directions
Step 1
Combine 2 gallons water, sugar, cranberry sauce, limes, mulberries, lemon juice, dates, 1/3 cup raisins, and ground ginger in a large pot over high heat. Heat mixture until boiling, stirring frequently to prevent sticking, 20 to 30 minutes.
Step 2
Boil a kettle of water and use it to rinse the rim and inside of a 5-gallon food-safe container or bucket. Rinse a second time.
Step 3
Pour the hot sugar-fruit mixture into the sterilized container. Top off with boiling water to 1 or 2 inches below the rim. Cover the container with a clean thin plastic sheet and secure with a large rubber band. Place in a draft-free area until cool, 4 to 5 hours.
Step 4
Combine 1/2 cup water and 10 raisins in a small pot over medium heat. Bring to a boil. Remove from heat, cover tightly, and let cool to room temperature, about 30 minutes. Stir in brewers' yeast. Cover sima tightly and let sit until mixture is a bit foamy, 6 to 12 hours.
Step 5
Sterilize a spoon with boiling water. Stir the hydrated yeast mixture and pour it into the sugar-fruit mixture in the 5-gallon container. Stir; there should be some bubbles and foam.
Step 6
Cover the 5-gallon container again with the plastic sheet and secure with the rubber band. Add a layer of newspaper and a board or piece of plywood on top; this will keep out air while allowing carbon dioxide to escape.
Step 7
Allow the sima to ferment for 2 days to 3 weeks, depending on the amount of fermentation and alcohol content you desire.
Step 8
Sterilize 10 plastic 1.5-liter soda bottles and caps with a 2% bleach solution. Rinse bottles well and allow to air dry.
Step 9
Fill the bottles with sima and cap them. Let the bottles sit at room temperature until hardened; store in the refrigerator 8 hours to overnight or until serving.
Cook’s Notes:
Feel free to substitute mulberries with 2 to 5 cups of your fruit of choice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 80 | |
Calories 186 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium7mg | 0% |
Total Carbohydrate48g | 18% |
Dietary Fiber1g | 3% |
Total Sugars46g | |
Protein0g | |
Vitamin C8mg | 40% |
Calcium12mg | 1% |
Iron0mg | 2% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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