Black Bread Kvass

• 1½ pounds stale black bread (without preservatives), cubed
• 1½ tablespoons dried mint
• 1

Place the bread cubes on a baking sheet and toast in a 325°F oven for 20 minutes, or until dry. Transfer to a large crock. Sprinkle with the mint. Add the lemon. Pour the boiling water over all, and cover the crock tightly. Let stand for 6 hours.

Strain the liquid through cheesecloth, pressing down on the bread to extract as much liquid as possible, but without pushing sediment through.