The deliciously colored raspberry sauce is easy to make.
Raspberry saint is an invigorating revelation on the May Day table. Wind Lindgren
May Day will be celebrated in a week, so it’s a good time to put on a sima for the weekend. It takes about a week for the sima to ferment in the refrigerator.
If the time is on the card, it is advisable to leave the bottles at room temperature, where the drink will be ready in only 2-3 days.
Traditional sima always tastes good, but if you want variety, try the fresh-tasting, bright red raspberry field this year. Raspberry sauce gets its delicious color and taste from frozen bars and is not difficult to prepare at all.
Vadelmasima
2 liters of water
250 g of frozen raspberries
half a lemon juice
250 g of sugar
a piece of fresh yeast the size of a half pea
1. Put water in the pot and put the plate on.
2. Add sugar, lemon juice and iced raspberries to boiling water.
3. Allow the water to cool to room temperature. Dissolve the yeast cake in room temperature liquid.
4. Let the drink run at room temperature until the next day.
5. Strain and bottle the beverage the next day and move the bottles to the refrigerator. Sima is ready to drink in about a week or, if you leave the bottles at room temperature, after two or three days.
In the wind kitchen, the most talked about food trends are tested and the most delicious everyday dishes are cooked without forgetting the delicacies of the weekend. Photo: Inka Soveri