📝 About This Recipe
Sima is the effervescent soul of Finnish May Day (Vappu) celebrations, a centuries-old fermented nectar that bridges the gap between a soft drink and a light sparkling cider. This golden elixir balances the bright acidity of fresh lemons with the deep, molasses-like undertones of dark brown sugar. Naturally carbonated through a short fermentation process, each sip offers a crisp, honeyed fizz and the charming tradition of a plump raisin rising to the surface to signal it's ready to drink.
🥗 Ingredients
The Liquid Base
- 4 liters Water (filtered or spring water preferred)
Sugars and Sweeteners
- 250 grams Dark Brown Sugar (Fariinisokeri) (adds the characteristic caramel color and depth)
- 250 grams Granulated White Sugar (provides clean sweetness)
- 2 tablespoons Honey (optional, for a floral floral note)
Citrus and Aromatics
- 3-4 pieces Organic Lemons (large, unwaxed)
- 1 inch Fresh Ginger (peeled and sliced thin (optional twist))
Fermentation Agents
- 1 pea-sized piece Fresh Yeast (roughly 1 gram; do not over-yeast)
- 1/4 teaspoon Dry Active Yeast (alternative if fresh yeast is unavailable)
Bottling and Garnish
- 30-40 pieces Raisins (sun-dried, organic preferred)
- 4 teaspoons Granulated Sugar (one teaspoon per 1-liter bottle for carbonation)
👨🍳 Instructions
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1
Thoroughly wash the lemons. Using a vegetable peeler or microplane, remove only the yellow zest of 2 lemons, avoiding the bitter white pith. Place the zest into a large, heat-proof 5-liter container or pot.
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2
Slice off the remaining white pith from all the lemons and discard it. Thinly slice the lemon flesh into rounds, removing any seeds, and add the slices to the container with the zest.
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3
Add the dark brown sugar and granulated white sugar to the container. If using ginger, add the slices now.
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4
Bring 2 liters of the water to a rolling boil. Pour the boiling water over the sugar and lemons, stirring until the sugar is completely dissolved.
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5
Add the remaining 2 liters of cold water to the mixture. This helps bring the temperature down quickly to a lukewarm state (about 37°C or 98°F), which is safe for the yeast.
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6
In a small cup, take a few tablespoons of the lukewarm liquid and dissolve the pea-sized piece of yeast into it. Pour this slurry back into the main container and stir gently.
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7
Cover the container with a clean kitchen towel or a loose lid. Let it sit at room temperature for 12 to 24 hours. You will know it's working when you see tiny bubbles forming on the surface.
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8
Prepare your fermentation-grade bottles (swing-top glass bottles work best) by cleaning and sanitizing them thoroughly.
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9
Add 1 teaspoon of granulated sugar and 5-6 raisins to each 1-liter bottle. The sugar provides 'food' for the yeast to create carbonation inside the bottle.
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10
Strain the Sima through a fine-mesh sieve or cheesecloth to remove the lemon slices, zest, and ginger. Use a funnel to pour the liquid into the prepared bottles, leaving about 2 inches of headspace at the top.
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11
Seal the bottles tightly. Store them at room temperature for 3 days, or in the refrigerator for 5-7 days. The fermentation is slower in the fridge but yields finer bubbles.
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12
The Sima is officially ready when the raisins rise to the top of the bottle! This indicates sufficient carbonation has built up.
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13
Once ready, store all bottles in the refrigerator to stop further fermentation and prevent over-pressurization. Serve chilled.
💡 Chef's Tips
Always use organic, unwaxed lemons since the zest is a primary flavor driver. Be very conservative with the yeast; using too much will result in a bready, alcoholic taste rather than a clean citrus fizz. If using glass bottles, 'burp' them once a day if keeping them at room temperature to prevent excess pressure buildup. Ensure your bottles are pressure-rated (like Grolsch-style swing tops); decorative bottles may explode under the natural carbonation. For a deeper flavor, you can substitute the white sugar entirely with muscovado or more fariinisokeri.
🍽️ Serving Suggestions
Serve ice-cold in a tall glass, ensuring at least one of the plump raisins makes it into the glass. Pair with traditional Finnish 'Tippaleipä' (May Day funnel cakes) for the ultimate Vappu experience. Accompany with 'Munkki' (cardamom-spiced sugar donuts) to balance the acidity of the lemonade. Add a sprig of fresh mint or a few frozen raspberries to the glass for a modern, colorful presentation. This makes a fantastic non-alcoholic base for a 'Sima Spritz'—just top with a splash of sparkling water.