Ingredients
Equipment
Method
Start the Sima:
- Bring 4 cups water to a boil. Remove from the heat and stir in both sugars until dissolved. Add the remaining cold water.
- Use a vegetable peeler to remove thin strips of yellow lemon zest without white pith. Juice the lemons and add zest and juice to the pot.
- When the mixture cools to lukewarm, sprinkle in the yeast and stir once. Cover loosely with a clean towel and ferment at room temperature for 18 to 24 hours.
Bottle and Chill:
- Strain into clean bottles, leaving at least 1 1/2 inches headspace. Add 3 to 4 raisins and a small pinch of the bottling sugar to each bottle.
- Close the bottles loosely and refrigerate for 2 to 3 days. Check pressure daily; the sima is ready when raisins rise and the drink is lightly sparkling.
- Open slowly over a sink and serve well chilled.
Nutrition
Notes
- Refrigeration slows but does not stop fermentation. Use pressure-safe bottles, check them daily, and vent carefully.
- Sima is typically low in alcohol when young, but alcohol and pressure can rise with longer or warmer storage.