Keneto Nonalcoholic Tej

Ingredients

• 4 cupsraw honey
• 12 cupswater
• 1gesho stick or hops — optional

Method

1. In a large, clean fermenting vessel, combine 4 cups of raw honey with 12 cups of water. Stir the mixture thoroughly with a wooden spoon until the honey is completely dissolved. The liquid should appear uniform and slightly cloudy, indicating the honey is well-integrated.
2. Once the honey is dissolved, add 1 gesho stick to the mixture. The gesho stick will impart a subtle, earthy bitterness that balances the sweetness of the honey. Ensure the stick is fully submerged in the liquid to maximize flavor extraction.
3. Cover the fermenting vessel with a clean cloth or a loose-fitting lid to allow air circulation while keeping out dust and insects. Place the vessel in a warm, dark area of your kitchen, such as a pantry or cupboard, to encourage fermentation. Allow the mixture to sit undisturbed until you notice a light fizzing on the surface, which indicates the fermentation process is active. This fizzing is a sign that the natural yeasts are working, creating a gentle effervescence.
4. Once the mixture is lightly fizzy, remove the gesho stick. Strain the liquid through a fine mesh sieve or cheesecloth into a clean container to remove any remaining solids. This step ensures a smooth, clear beverage, free from any sediment.
5. Chill the strained Keneto Nonalcoholic Tej in the refrigerator until it reaches your desired coolness. Serve it in a berele or any cup of your choice. The drink should be refreshing and slightly effervescent, with a harmonious blend of sweetness and subtle bitterness.