Maizes kvass

Method

Cut the dark rye bread into thick slices and toast them in the oven at 180°C until deeply browned and crispy, approximately 20-30 minutes. Place the toasted bread crusts in a large glass jar or vessel and pour the cold water over them, then cover loosely and leave to steep at room temperature for 24-48 hours until the liquid becomes dark and slightly sour. Strain the liquid through cheesecloth into a clean container, discarding the bread solids, then stir in the sugar and salt until fully dissolved. Add the raisins and fresh mint leaves, then distribute the kvass into bottles and refrigerate for at least 12 hours before serving, preferably longer to allow further fermentation. Serve chilled in small glasses as a traditional Baltic refreshment, either plain or with a splash of fresh fruit juice if desired.