Päiviä Wappuun 10: Simainspistä / 10 Days until Wappu: Sima Inspiration

Simainspistä

Jaakko Johansson

Wappu tulee, oletko valmis. Ei hätää, jos et ole, sillä kymmenen päivää on tarpeeksi kaikkiin Wappuvalmisteluihin, kuten esimerkiksi siman valmistukseen. Jos olet erityisen kiireinen, loppuun on lisätty sekä holiton että holillinen resepti pikasimalle!

Simaa voi makunsa mukaan tuunata esimerkiksi käyttämällä joko pelkkää fariinisokeria tai korvaamalla osan sokerista hunajalla. Myös käytettäviä sitruksia voi vaihtaa, esimerkiksi limet tai appelsiinit voivat tuoda virkistävää vaihtelua perinteisen siman ohelle!

Perinteinen sima:

Simaspritzer (holillinen pikasima):

Holiton pikasima:


Sima Inspiration

Jaakko Johansson

Wappu is coming, are you ready? Do not worry if not, ten days is more than enough time for all Wappu preparations, for example brewing sima. If you are too busy to brew traditional sima, I have included both an alcohol free and an alcoholic recipe for instant sima at the end of the post.

You can alter a sima recipe by for example only using brown sugar or exchanging some of your sugar with honey. You can also switch the citrus you are using, limes and oranges, for example, can bring a refreshing new twist to your traditional sima!

Sima:

8 l water
3-4 lemons
1/2 kg brown sugar (fariinisokeri)
1/2 kg sugar
1/4 tsp fresh yeast
Raisins

Recipe:

Wash the lemons well with a brush. Peel the yellow part of the lemon peel thinly with a peeler and juice them. Put the peels and sugars in a 10-liter bucket.

Boil half of the water and pour over the sugar. If you want a darker sima, use only brown sugar (1 kg). Add the rest of the water along with the lemon juices. Add yeast to the lukewarm mixture.

Bottle sima the next day. Add a teaspoon of sugar and a few raisins to each bottle. Close the bottle caps loosely, as the pressure in the bottles increases as fermentation continues. Sima is finished in about a week in a cool place, at room temperature it is finished in about three days.

Store sima in a cool place and drink within about a week. The recipe makes about 9 liters of finished sima.

Simaspritzer (alcoholic instant sima):

4 cl sima syrup
10 cl dry sparkling wine

Sima syrup:

4 dl water
1 dl brown sugar (fariinisokeri)
1 dl sugar
1 lime
1 lemongrass

Recipe:

Measure the water and sugars into the pot.

Wash the lime and cut the green part of its peel into strips. Split the lemongrass. Add lime peel and lemongrass to the pot.

Bring to a boil and reduce heat to a minimum. Let the syrup boil gently, bubbling without a lid, stirring occasionally for about 30 minutes. Let it cool.

Strain the syrup into a clean bottle or glass jar. Store in a refrigerator. (Sima syrup stays good for several weeks.)

Assemble the drink. Put the sima syrup in a sparkling wine glass and pour over the cold sparkling wine.

Alcohol free instant sima:

3 lemons
1 l water
2 tablespoons honey:
2 dl brown sugar (fariinisokeri)
1 l mineral water

Recipe:

Wash the lemons with hot water, brushing thoroughly.

Peel the yellow part of the lemon peel thinly with a peeler.

Put the peels, water, honey, and brown sugar in a saucepan. Bring to a boil so that the sugar melts.

Allow the mixture to cool completely. Strain the drink just before serving and mix with mineral water.

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