The first documented references to Surica, also known as Surica or Syryca, come from nineteenth-century ethnographic notes, but its history dates back much further. According to researchers of folk culture This drink was present in everyday and ritual life in the early Middle Ageswhen the Slavs mastered the art of fermentation as a method of maintaining the gifts of nature. Surica was prepared from local ingredients: water, honey, herbs and seasonal fruits. It was served during the summer solstice, weddings or rituals of transitions, such as shots, and some sources also attribute a role in it thanksgiving rituals for the harvest.
Contemporary attempts to reproduce surity show that its color depends on the add -ons used – it can have a shade straw, pink or deep amberespecially if the berries, raspberries or wild fruit reach the setting. In taste, the drink combines the delicate sweetness of natural honey with acidity typical of fermented products, reminiscent of a Slavic version of lemonade or diluted bread acid. The microbiological composition of Surica is rich in wild strains of lactic acid bacteria of the genus Lactobacillus and natural yeast such as pichia, which translates into digestion supporting properties, resistance and intestinal microflora. Additions such as lavender, lemon balm or blackcurrant not only improve the taste, but also provide flavonoids and essential oils that have a calming effect and strengthen the immune system.
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The process of preparing the Surica begins with the selection of appropriate ingredients, the quality and freshness of plants are of key importance here. Unpaid leaves, flowers and fruits, which should fill about one third of its volume, reach a glass, large jar. In a separate dish is prepared A solution with about 150 grams of liquid honey And four liters of boiled, cooled water, which is then poured inside, thoroughly covering the herbs. The container is covered with cotton gauze or linen cloth and protected with a recipe with a recipe. Place the prepared mixture in a warm place – usually on a sunny windowsill.
After two or three days, Surica strains through gauze and overflows to tight glass bottles. The initially fermented drink is then stored in the fridge, where it matures for 24 hours and stabilizes its pH within 3.4. In this state, the surica remains fresh for five to six days, although further storage increases its acidity and It almost completely eliminates the residues of simple sugars.
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The base recipe gives you a space for modification, and the compositions of leaves, flowers and fruits allow you to get diverse drink profile. Raspberry and blackcurrant leaves give the drink a deeper, tea character, while linden flowers support the warming effect. In the summer, it is worth adding a handful of blueberries or berries that provide valuable anthocyanins supporting cardiovascular work, and lavender, lemon balm and hops are calming. People who care about metabolism can reach for a small amount of dried rosemary, rich in carnosic acid, which has anti -inflammatory properties.
Remember that not all additions are suitable for fermented drinks. Some of them can disturb the flavor and make the whole process difficult. Wormwood, thyme in large quantities, hot pepper or mustard dominate the delicate, floral surity profile, and fruit with a high water content, such as watermelon or banana, dilute the structure and can lead to uncontrolled drinking of a drink.
Source: NowowoPuje.pl
