Ingredients
600 g | beet kvass |
50 g | sugar |
2½ cups beet kvass |
¼ cup sugar |
Essential Equipment
Instructions
- 600 g beet kvass
- 50 g sugar
- Reduce heat to medium-low and simmer, stirring occasionally and scraping down sides of saucepan with rubber spatula, until mixture thickens to molasses-like consistency, fully coats back of spoon, and measures about 150 grams (½ cup), 20 to 30 minutes.
- Strain mixture through fine-mesh strainer into heat-resistant airtight container; let cool until no longer steaming, 10 to 15 minutes. Cover and refrigerate until ready to use. (Beet kvass molasses can be refrigerated in airtight container for up to 1 month.)
Instructions
- 2½ cups beet kvass
- ¼ cup sugar
- Reduce heat to medium-low and simmer, stirring occasionally and scraping down sides of saucepan with rubber spatula, until mixture thickens to molasses-like consistency, fully coats back of spoon, and measures about ½ cup, 20 to 30 minutes.
- Strain mixture through fine-mesh strainer into heat-resistant airtight container; let cool until no longer steaming, 10 to 15 minutes. Cover and refrigerate until ready to use. (Beet kvass molasses can be refrigerated in airtight container for up to 1 month.)