Fruit Kvass with Leftover Apricot Skins
When I was researching about different types of kvass I found out about fruit kvass which is made from leftover fruit from jam making or juicing.
These days I’m making fruit leather , sugarless marmalade and chutney from mushy apricots. The first step is to run run them though food mill. I use the leftover skins to make apricot kvass!
I also place the pits in a bowl with water and wash them off, use that water too.
It’s very simple:
- Scoop out the leftover skins and place them in a 1 lt (1 quart) jar.
- Top it with drinking water (you can wash your food mill with drinking water,save the pulpy water and use it too)
- Add 1/4-1/2 cup honey/molasses/sugar
- Stir it
- Close the lid loosely
- After a day or two you’ll see bubbles forming, that means the fermentation started!
- You’ll see that the pulp will separate from the juice, keep stirring
- Taste it, if you like it strain it through a cheesecloth and bottle it.The more you leave it the more sour it will get.
- It’s best to use resused plastic soda or vinegar bottles or swing top beer bottles. Otherwise your glass bottle can explode!
- Check the gas build up by squeezing the plastic bottle,then refrigerate.
- It will keep fermenting in the fridge but in a slower pace. Drink it in 3-5 days before it turns sour .
