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Description Edit

Place in a large bowl, preferably something with a tight lid:


dried yeast

Ingredients Edit

Directions Edit

Rinse and dry lemon, grate its outer yellow peal. Place in the container. Add the Sugar and water. Cover the container and let the mixture cool. When lukewarm, add yeast and juice. Let stand for two days. Sima is then poured into bottles through a sieve. Add 1 tsp. Sugar and a couple of Raisins in each bottle. Cap each bottle tightly and place in a cool place. After about a week or two, the Raisins will have floated to the top, which is a good indication that sima is ready for your enjoyment. So—enjoy! (Be careful not to let it ferment too long, or you might enjoy it too much!)

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