Sima-Finnish Fermented Lemonade
Delightfully fizzy, tangy home-fermented lemonade, traditionally consumed on May Day (but delicious anytime!)
Ingredients
- 1 gallon filtered water
- 1 cup brown sugar
- 1 cup granulated sugar + 2-3 Tbsp
- 2-4 lemons
- 1/8 tsp active dry yeast
- 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.
Nutrition
Serving: 8ozCalories: 114kcalCarbohydrates: 29gSugar: 28g
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