May Day is approaching and here is the perfect mead recipe for citrus lovers, where sugar has been replaced with honey.
Sima was originally made from honey, so this retro sugar-free drink is still trendy today. Making mead at home is easy and the end result is completely different from ready-made meads offered in the store. Premium Kukka&hunaja multi-flower honey is used in this recipe, and it is made sunny by orange, which brings a sweetness similar to sangria to the mead.
Sima is ready at room temperature in about three days and in a cool place in about a week , so there's still time!
- 4 liters of water
- 3 dl honey
- 0.2 tsp dry yeast
- One lemon
- One orange
1. Measure the honey into a large pot.
2. Boil half of the water in a pot or kettle.
3. Carefully pour the hot water over the honey and stir until the honey dissolves.
4. Add cold water.
5. Measure a small amount (about 2 dl) of lukewarm honey water into a smaller container and mix with the yeast. Pour the resulting mixture back into the mixture.
6. Squeeze the juice of half a lemon and add to the meringue. Slice the other side and float in the meringue. Do the same for the orange.
7. Leave the mead in its container at room temperature for about a day.
8. Bottle the mead (prefer glass bottles) and add raisins to the bottles.
Cheers and happy Labor Day!