| |
|
What You Need:
(To Make: 5 quarts)
|
|
|
|
2 large lemons
½ cup granulated sugar
½ cup brown sugar
5 quarts boiling water
1/8 teaspoon yeast
5 teaspoons sugar
15 raisins
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. With a small, sharp knife or rotary peeler, carefully peel off the yellow skins of the lemons and set them aside. Then cut away the white membranes of the lemons and discard them.
|
2. Slice the lemons very thinly. In a 6- to 8-quart enameled or stainless-steel bowl, combine the lemon slices, lemon skins and the two sugars. Pour the boiling water over the fruit and sugar, stir, and let the mixture cool to tepid.
|
3. Then stir in the yeast. Allow the "Sima" to ferment, uncovered, at room temperature for about 12 hours. To bottle, use 5 one-quart bottles with very tight covers or corks.
|
4. Place 1 teaspoon of sugar and 3 raisins in the bottom of each bottle. Strain the "Sima" through a sieve and, using a funnel, pour the liquid into the bottles.
|
5. Close the bottles tightly and let them stand at room temperature for 1 or 2 days until the raisins have risen to the surface. Chill the sealed bottles until ready to serve.
|
|
|
|
|
