Fizzy drinks are controversial, but I have always adored sipping on something nice and bubbly-back to my four-cans-of-diet-coke-a-day days (read: years). I’m very thankful that kombuchas and seltzers are having a moment!
Enter: Sima. This light, tart, fizzy Finnish fermented lemonade is traditionally served on May Day (Vappu) in Finland. It typically accompanies tippaleipä, a funnel cake. Sounds like a lovely way to usher in spring! Personally, I find this fermented lemonade delicious year-round, and it’s quickly becoming a staple in my home. The yeast, which gives sima it’s fizz, also gives it a signature tang.
Benefits of fermentation
Most likely, you’ve heard a lot about the importance of including fermented foods in your diet. Fermented foods can support your gut microbiome by supporting your good bacteria and introducing more strains. Fermentation can also increase the bioavailability of the nutrients in your food, meaning you can actually access and use more of these nutrients. Foods can be fermented in a few different ways-some foods rely on wild yeast (like sourdough starter) and bacteria out of the air, while some, like this fermented lemonade, have the yeast added directly during preparation. I love fermented foods and include several in my family’s diet. Sima has been a welcome addition to our fermentation repertoire- especially since it’s so kid friendly.
Let’s get started on your new favorite fizzy drink, shall we?
What You’ll Need for Finnish Fermented Lemonade
As home ferments go, sima is uncomplicated to make and requires relatively little by way of equipment. Its simplicity makes it a great option for fermentation newbies, but those who are more seasoned will want to give this a shot too-it’s too good to pass up! You will need:
- Large pot
- Large non-metallic container- I use a glass gallon jar
- Cutting board & knife
- Bottles-I use these
- Funnel
Ingredients for Finnish Fermented Lemonade
- Lemons: 2-4, depending on your taste. Two makes for a relatively mild sima, and four makes for a rather tart one.
- Sugar: both white and brown
- Raisins
- Water
- Active dry yeast
How To Make Sima (Finnish Fermented Lemonade)
Wash and thinly slice lemons, and set aside.
Bring water to a boil on the stove. When it reaches a boil, add brown sugar, 1 cup white sugar, and lemons and stir. Remove from heat and allow to cool to lukewarm.
Transfer to a non-metallic container (I use this jar). Add yeast when lemonade is between 110-115 degrees. If you don’t have a thermometer, it should feel only very slightly warm to the touch. Cover lightly.
Leave to sit on the counter until tiny bubbles begin to appear at the upper edge, approximately 8-10 hours or overnight.
Sterilize your bottles. I do this by pouring boiling water over clean bottles in the sink, then using an oven mitt to carefully transfer them to a clean area on the counter.
Place granulated sugar in each bottle- I use about 1 teaspoon each, but you can adjust to taste and to the size of your bottles, about 1-2 teaspoons per quart of sima. Place a few (4-5) raisins in each bottle as well. For now, the raisins should sit at the bottom of the bottle.
Strain the sima and pour into your containers. Cork or seal tightly.
Let stand at room temperature until the raisins have risen to the top of the sima. The time this takes will vary depending on the temperature of your kitchen, from 8 hours to 24 or more. When the raisins have risen, the sima is ready to drink.
I highly recommend burping the bottles once a day during fermentation time. The fermentation process causes carbon dioxide to build up in the bottles. This is a good thing, as it is what causes the fizz! But excess carbon dioxide will eventually make your bottles explode. To burp the bottles, gently open the caps just enough to release the first spurt of exess air, then re-cap tightly.
Place in the refrigerator. This will both chill your sima and stop the fermentation process. Enjoy!
How Should I Serve and Store Sima?
Store your sima in the fridge.
Serve chilled!
Sima is often served with funnel cake as a part of Vappu celebrations (aka May Day!) in Finland. If you aren’t going to have access to funnel cake, try serving your sima with munkki- Finnish donuts, another delicious fried delicacy! For the recipe, get my ebook here.
Sima-Finnish Fermented Lemonade
Delightfully fizzy, tangy home-fermented lemonade
Ingredients
- 1 gallon filtered water
- 1 cup brown sugar
- 1 cup + 2-3 Tbsp granulated sugar
- 2-4 lemons
- 1/8 tsp active dry yeast
- about 1 Tbsp raisins
Instructions
- Wash and thinly slice lemons
- In a large pot, bring water to a boil
- Add brown sugar and 1 cup granulated sugar. Add lemons and remove from heat
- Allow to cool to lukewarm (110-115 degrees Farenheit).
- Add yeast. Transfer mixture to a non-metal container such as a large glass jar
- Cover lightly and leave to sit overnight at room temperature (or until little bubbles appear near the surface of the sima)
- Sterilize bottles and place granulated sugar in each; about 1-2 tsp per quart of water or to taste.
- Place a few raisins in each bottle
- Strain sima into bottles and cover tightly
- Leave to sit at room temperature until all raisins have risen to the top of the sima. This could take anywhere from 8-24+ hours depending on the temperature of the kitchen
- Transfer to fridge to chill and stop fermentation. Serve chilled.
Notes
1. The number of lemons you choose to include will alter the tartness quite a bit. With 2 lemons the sima will be crisp and tangy, but quite sweet. With 4 it will be very tart and not really sweet at all. I love it with 4, but it is neither kid nor husband friendly that way, at least in my house!
2. Once corked and fermenting on the counter, you will want to burp sima once a day. I typically burp my bottles once after about 12 hours fermentation time, let them sit on the counter another 12 hours or so, at which point the raisins are generally all risen. If you do not burp them at all the sima will be fizzier, but you run the risk of bottles exploding or a cork flying off. The first time I attempted sima, I left my bottles too long and when I tried to uncork them, the whole cork and clasp went shooting off into the sink, followed by most of the liquid. I'm thankful that I had the good sense to aim the bottle away from my kids.
3. To burp, I hold the cork down, flip the clasp up until I hear the carbon dioxide whooshing out. I only let out the first spurt of excess air before firmly re-corking. If you like a less fizzy sima, you can let out more air.
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What Should I Make Next?
If you’re hooked on fermented lemonade, try grapefruit sima or rhubarb sima.
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Annica says
Hi Carol,
I’m super excited to try this sima!!! My family and I love fermented fizzy drinks so this might be a big hit in my house. I’ve been neglecting my kombucha lately so this will be a good alternative. I have a question, do you think I can use some of my starter tea from my kombucha instead of yeast? Thanks!
sisuhomemaker says
Yes, there’s plenty of sugar in the sima for it to eat so it should work fine! My understanding is that a SCOBY prefers tea, but if it is strong it will ferment a non tea liquid too! Please let me know if you try it that way, I’d love to hear how it works.
Sarah Ojala says
We keep water kefir going at our house. I wonder if you could sub water kefir for the yeast and keep the rest of the ingredients the same, or if that would just result in an entirely different beverage. I might have to try it both ways and compare.
This isn’t a Finnish recipe that was in our repertoire and I’m super excited to add it. Thank you!
sisuhomemaker says
I’d love to hear how it goes if you try it! It will be a little different, since some of the sima taste comes from the yeast itself..but I bet it would still be really good!