1 lb Stale black bread
– or –
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh
– or –
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water
**NOTE** Water must be hot as it will kill the yeast. Oven must be
preheated to 200 degrees F. Cube bread then spread on a cookie sheet and
place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the
bread.. Remove from heat, cover with a towel, & allow to sit at room
temperature for 8 hours. Strain through a fine seive by pressing the
moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over
the cup of lukewarm water and stir to dissolve the yeast completely. Set
aside in a warm place covered by a towel for approx. 10-12 minutes or
until. mixture doubles in volume. Add the mint leaves, and remaining sugar,
stir well then re-cover with the towel and set aside for 8-12 hours more at
room temperature. Again strain the mixture through a fine seive. Pour into
a 1 gal. container, add the raisins, cover the top with plastic wrap,
secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or
until the raisins are floating and the sediment has sunk to the bottom.
Pour off the clear amber liquid and rebottle in a clean jug or bottles.
refrigerate until ready to use. In Russia this is a beverage as well as
cold soup stock.
From
Yields
6 Servings
