INGREDIENTS

INSTRUCTIONS

*NOTE** Water must be hot as it will kill the yeast. Oven must be
preheated to 200 degrees F. Cube bread then spread on a cookie sheet
and place in oven for 1 hour. Bring 6 quarts of water to a boil and
drop in the bread.. Remove from heat, cover with a towel, & allow to
sit at room temperature for 8 hours. Strain through a fine seive by
pressing the moistuire from the bread. Sprinkle the yeast & 1/4
teaspoon of sugar over the cup of lukewarm water and stir to dissolve
the yeast completely. Set aside in a warm place covered by a towel  for
approx. 10-12 minutes or until. mixture doubles in volume. Add  the
mint leaves, and remaining sugar, stir well then re-cover with  the
towel and set aside for 8-12 hours more at room temperature.  Again
strain the mixture through a fine seive. Pour into a 1 gal.  container,
add the raisins, cover the top with plastic wrap, secure  with a rubber
band, and place in cool NOT cold, spot for 4-5 days or  until the
raisins are floating and the sediment has sunk to the  bottom. Pour off
the clear amber liquid and rebottle in a clean jug  or bottles.
refrigerate until ready to use. In Russia this is a  beverage as well
as cold soup stock.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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