Sima: Recipe for Finnish Fermented Lemonade

Step 1

In a large pot, bring the water to a boil.

Step 2

Add the brown sugar, 1 cup of the white sugar and stir to dissolve.

Step 3

Add the lemon slices, stir and let sit until lukewarm.

Step 4

Transfer the liquid to a nonreactive (non-metallic) container and add the yeast and stir.

Step 5

Partially cover and let sit for 8 hours or overnight. Tiny bubbles should form around the perimeter of the liquid.

Step 6

Strain the liquid into sterilized bottles.

Step 7

Place one teaspoon of sugar per quart of liquid as well as 4-5 raisins.

Step 8

Cork tightly.

Step 9

Let stand at room temperature until the raisins have all risen to the top of the bottles. I left it two more days until I could tell it was very fizzy.

Step 10

SAFETY NOTE: Be sure to open the bottles AT LEAST once a day to release the pressure so the bottles don't burst.

Step 11

Refrigerate until use, letting out some of the pressure from the bottles from time to time, if necessary (I didn't actually find this part to be necessary, as once I refrigerated it the fermentation stopped)