![](http://files.greenchainge.com/wp-content/uploads/884/gxo787bhr6.jpg)
Zucchini, per 1 kg:
boiling water - 1.5 l,
ginger (root) - 10-20 g
For every 2 liters of squash juice:
sugar - 2 cups,
yeast - 1 teaspoon
lemon (juice) - 1 pc.
Cooking methodCut the zucchini into slices, add fresh ginger and pour boiling water over. Put under the press to infuse for 6 days. Increase abdominal pressure every day.
After 6 days, strain the resulting juice. After determining its volume, add the required amount of sugar, lemon juice and yeast. Leave in a warm place (optimum temperature + 20-25 ° C) for fermentation.
When bubbling stops, stir. Let it stand for another 3 days so that the sediment settles to the bottom.
Then strain and pour into a barrel. Cork and leave for six months, then bottle.