Lemon Water – Limonnaja Woditza

Fruit waters (“Woditzi”) were made from berry juice, which was mixed with water and lightly fermented. Vodka was often added, admittedly in very small quantities: about 1 soup spoon of vodka to 1 bucket of fruit water.

Sauerkraut or cabbage juice diluted with water, extensively boiled and sweetened, was also very popular. These types of drinks must be consumed quickly, as they do not keep long.

Note: start about 14 days before.

Rinse the lemons well. Using pieces of sugar, grate the yellow from the lemon peel, removing the white. Slice the peeled lemons, remove the seeds. Add the sugar. Pour the boiling water over it and cool it down to 30 °C. Add the raisins and the yeast. When fermentation starts, put the water on ice for twelve days, but do not put it in the freezer form.

Fill into bottles. Be careful not to shake up the sediment. When bottling, filter the juice through a linen or cotton cloth folded four times. Close the bottles tightly, e.g. with a stopper, seal and refrigerate.

Drinkable after a few days.

Comments

Use only champagne bottles for bottling, as they withstand the pressure generated by fermentation. Do not fill the bottles completely.

Store the bottles diagonally with the stubble down. It is best to bury them in sand.

Related Recipes:

Raisin Water – Voda IzjumennajaNote: start about 1 month before. Put the raisins in a small barrel or other container and add water (1). Peel... Elderflower SyrupRinse the flowers and lemons. Cut the lemons into slices or small pieces. Everything with the water and sugar... Banana WineI have been making banana wine for years. Extremely delicious, but because it is a dessert wine (15-17 o/o... Quince Liqueur – BavariaQuinces are available from September to November. Pear quinces taste even better than apple quinces, contain... Cherry LiqueursPut the fruit, spices and fruit brandy in a large bottle with a wide neck opening, cork it well and leave it... Lemon Trout with HyssopRinse fish, sprinkle with juice of one lemon. Save a few parsley leaves. Chop the rest of the parsley, hyssop... SauerkrautTo make the sauerkraut, discard the top green and damaged leaves from the cabbage, as well as the stem base... Henderl Tagine with Preserved Lemons and ArtichokeHeat the oven to 200 °C. Rinse the fresh kitchen herbs, dry them and tie them with twine at the stems. Pluck... Blood Orange LiqueurSqueeze the oranges and lemon. Make a sugar solution from sugar and water, cool. Pour rum, vodka and sugar... Christmas Stollen with MarzipanPreparation fruit mixture: Stir ingredients well and steep in a tightly closed container for two to three...