Sbiten. Recipe for a drink that has gone to the past

Sbiten honey - a fragrant and fragrant intoxicating drink, the history of which goes back to the distant past. The popularity of sbiten honey has lost during socialism. However, at that time a lot of things were changed. In the past, people-sbitenschiki, who sold a drink made according to an individual recipe, to everyone who wanted, directly "on the spot", walked around the markets and squares. This low-alcohol drink was more popular than today's beer, and this says a lot. In each house there were special features of the preparation of this drink, and on holidays people treated their neighbors with their branded sbit, which was the pride of the house.

For the preparation of such a drink, as the sbiten recipe provides for the presence of honey, molasses, sugar and water. In hot water, these ingredients are mixed until completely dissolved. Turn the liquid to a boil and add the spices. Brew until the time when the seasonings will not give all their aromatic and flavor properties. This drink is nonalcoholic. But at fairs, naturally, the low-alcohol sbiten enjoyed great demand. Add "degrees" can be in many ways. For a considerable time, which brought the drink to the national level (in the distant past), 45 "classical" cooking recipes were developed. We'll try to figure out how to make sbiten at home and achieve an unforgettable taste with a minimum of effort.

Let's start with the simplest. An intoxicating sbiten, the recipe of which is reproduced below, is quite possibly familiar to many. For cooking, we need:

• Water - 2,5-3 l;
• Hops - 15 g;
• Honey - 800 g;
• Yeast - 15-20 g;
• Cinnamon - 1 small pinch.

Boil the water, add honey and stirring, we achieve dissolution. We fall asleep cinnamon and hops. On a slow fire continue to boil for 10-15 minutes, then add the yeast and leave the drink for 8 hours in a warm place. Fermentation will give you all the advantages of a low-alcohol drink. Before consumption, it is recommended to cool the sbiten in the refrigerator.

The "Festive Sbiten" has an excellent taste. The recipe, in addition to the main ingredients, requires the presence of spices and cranberry juice. Read more:

• Water - 2-3 liters;
• Honey - 600 g;
• Cloves - 5g;
• Ginger - 5g;
• Black pepper (suitable as peas and ground) - 5 g;
• Yeasts - 40-50 g.

We dilute honey and boil, not forgetting about the foam, which you need to remove in time. Add cloves, ginger, pepper and cinnamon. We boil for another 15 minutes, after which we leave the liquid to cool. We make yeast, pour into bottles and leave for 10 hours in a warm place. After settling the bottle should be closed and for 3 weeks put in a cold place for the ripening period. The sbiten is stored for a long time. Before consumption in the drink it is recommended to add cranberry juice 1/3.

In order to make an overcast evening more pleasant and warmer, you should learn how to make sbiten with herbs. We need:

• Honey (flower) - 1 kg;
• Water - 2,5-3 l;
• A mixture of herbs (sage, St. John's wort, mint, oregano) 20 g of each kind;
• Spices (cloves, cinnamon and cardamom) - 10 g

Honey and herbs dissolve in boiling water, then cool and store at room temperature. After settling, pour the drink into clay pots and boil for 2 hours (do not cover the lid). We remove the foam with a noise, add spices and herbs 15 minutes before the readiness.

It should be noted that the sbiten, the recipe of which does not provide for the addition of alcohol, is usually served to dessert. After settling, all the liquid must be filtered, since the seasonings can creak on the teeth. Or, which is more convenient, spices and spices can be wrapped in gauze and it is this "sachet" to add to the future sbiten.

The recipe is often only conditional. The best impressions will be left by the drink, in the preparation of which the imagination is manifested. Cook and surprise yourself as well as your loved ones.