Sima
Description
Sima is the May Day drink of Finland. Serve it with Tippaleipä. Finns serve this refreshing drink throughout the summer. Its tangy characteristic taste comes from the yeast that is added in the beginning.
Makes 1 gallon.
Makes 1 gallon.
Ingredients
4 quarts water
1 cup brown sugar
1 ⅛ cups (approximately) granulated sugar
2 lemons, washed and thinly sliced
⅛ teaspoon active dry yeast
1 tablespoon raisins
1 cup brown sugar
1 ⅛ cups (approximately) granulated sugar
2 lemons, washed and thinly sliced
⅛ teaspoon active dry yeast
1 tablespoon raisins
Instructions
Heat the water to boiling and stir in the brown sugar and 1 cup of the granulated sugar. Add the lemon slices. Cool to lukewarm and transfer the liquid to a non-metallic container. Add the yeast and stir (but do not add the yeast until the liquid has cooled, or it will not work. To test for the correct temperature, place a few drops of the liquid on your wrist; if it feels neither warm not cold, it is the right temperature). Let this water-sugar-lemon-yeast mixture stand overnight or at least 8 to 10 hours in a warm place. There should be tiny bubbles around the edge of the liquid after this length of time.
Sterilize 8 pint bottles, 4 quart bottles, or 1 gallon jug, and place 1 or 2 teaspoons granulated sugar per quart of liquid into each container, as well as 3 or 4 raisins. Strain the liquid and pour into the containers. Cork tightly. Let stand at room temperature until the raisins have risen to the top of the bottle (this indicates that the Sima has fermented enough and is ready to drink). In the winter, this may take 2 days or more; in warm weather, only 8 hours. Chill and store in the refrigerator or a cool place.
Sterilize 8 pint bottles, 4 quart bottles, or 1 gallon jug, and place 1 or 2 teaspoons granulated sugar per quart of liquid into each container, as well as 3 or 4 raisins. Strain the liquid and pour into the containers. Cork tightly. Let stand at room temperature until the raisins have risen to the top of the bottle (this indicates that the Sima has fermented enough and is ready to drink). In the winter, this may take 2 days or more; in warm weather, only 8 hours. Chill and store in the refrigerator or a cool place.
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