Everyone knows that sima is a part of Vappu, Finnish labour day, but it is also a wonderful, refreshing drink for raising a glass at other spring and summertime celebrations. It’s easy and fun to play around with the classic recipe for homemade sima. If you add, for example, ginger, grapefruit or, like here, pomegranate, you’ll get a lively beverage that has taken on a whole new colour. Sima is best when you make it yourself, so go ahead and dive right in! It only takes a few days at room temperature to make.
1 large pomegranate
4 l water
280 g brown sugar
340 g caster sugar
Scant ½ tsp active dry yeast
Start by cutting cut the pomegranate in half, then remove the seeds and catch all the juice in a bowl. Wash the lemons thoroughly and squeeze the juice in with the pomegranate seeds and juice.
Bring the water up to the boil, then pour into the bowl with the juice and seeds. Stir in both sugars until dissolved and let cool. Dissolve the yeast in a small amount of water, then stir in.
Let the mixture stand at room temperature for about 24 hours to allow the flavours to develop.
Strain the liquid into impeccably clean bottles. Add a few raisins, then cap off. Let stand at room temperature for about 3 to 5 days to ferment. When the raisins have risen to the top, the sima is ready to drink.