Sima

Ingredients

Base

• 4 litreswater
• 300 gbrown sugar
• 300 gwhite sugar
• 2lemons

To ferment

• 1/4 tspfresh yeast, or a pinch of dried yeast

For the bottles

• 1 tspsugar per bottle
• 8raisins per bottle

Equipment

• a large pot
• a fermenting bucket or crock
• strong bottles with sealing tops

Note

• this ferments in the bottle and pressure builds up

Directions

1. Wash the lemons well, since you are using the peel. Use unwaxed lemons if you can, or scrub the wax off. Cut away and discard all the remaining pith. Slice the peeled lemons thinly.
2. Put the zest strips and the sliced lemons in a large heatproof bucket. Add both of the sugars as well. Bring all the water to the boil.
3. Pour it over the lemons and sugar. Stir until the sugar has completely dissolved. Let it cool to lukewarm, no more than blood temperature. Hot liquid will kill the yeast outright.
4. Sprinkle it over the surface and stir it in gently. The first fermentation is done in the bucket. Cover the bucket with a cloth rather than a lid.
5. Leave it at room temperature for about twenty-four hours. It should show a light foam on the surface. Strain the liquid through a fine sieve or a cloth. Discard the lemon slices and zest.
6. Use bottles designed to hold pressure, such as swing-top ones. Do not use ordinary screw-top bottles or anything thin. Put a teaspoon of sugar and about eight raisins in each bottle. Fill each bottle, leaving several centimetres of headspace. Seal each of the bottles firmly.
7. Put the bottles somewhere cool. Floating raisins mean the drink is carbonated and ready. Check them daily rather than forgetting about them. If a bottle is very hard or bulging, chill it thoroughly first. Serve it cold, with the raisins in the glass. It should be sweet, lemony and lightly sparkling.

Technique

• The second fermentation happens in sealed bottles and builds real pressure; use strong bottles and refrigerate once ready.
• The tiny amount of yeast is correct, since more gives a violent ferment and dangerous pressure.
• Floating raisins are the traditional signal that it is carbonated and ready.

Substitutions

• Any strong bottle designed to hold pressure, such as a swing-top.
• All white sugar, though brown gives a better colour and flavour.

Variations

• Made with honey in place of some of the sugar.
• With ginger added for a spicier drink.
• Left a day longer for a drier, fizzier result.

History

Lightly fermented lemon mead brewed at home for Vappu on 1 May, with raisins added to the bottle to show when it is ready.

Frequently asked questions

What is Sima?

Sima is a drink from Finland: home-brewed lemon mead with raisins for May Day. Lightly fermented lemon mead brewed at home for Vappu on 1 May, with raisins added to the bottle to show when it is ready.

How long does Sima take to make?

Sima takes 20 min of preparation and 10 min of cooking. The recipe makes 4 litres. It is rated medium to make.

What can I substitute in Sima?

Yes, within limits. Any strong bottle designed to hold pressure, such as a swing-top. All white sugar, though brown gives a better colour and flavour.

What is the most important thing to get right in Sima?

Sprinkle it over the surface and stir it in gently. The first fermentation is done in the bucket. Cover the bucket with a cloth rather than a lid.