Celebrate the arrival of warmer weather by preparing Finnish Spring Mead, a lightly fermented lemonade. If you drink this sparkling beverage as soon as the raisins float, it's fine to serve to the kids as well! But be warned—Sima transforms from being slightly bubbly to being slightly intoxicating the longer that it ferments. IDEA: save small soda bottles or Perrier bottles.
- 1 gallon water
- 12 ounces granulated sugar + 12 ounces brown sugar
- 25 raisins
- 3 lemons
- 1/2 cup honey
- 1/4 teaspoon yeast
- Wash the lemons and remove the PEEL in fine strips, leaving as much pith as possible behing. Then remove the pith from the residual fruit. Slice 2 of the lemons as thin as you possibly can and place them along with the peel, honey and sugar in an appropriately sized container. Juice the 3rd lemon and add the juice to the container.
- Bring half of the water to the boil and pour it over the lemons, peel, honey and sugar. Stir and leave to stand tightly covered for 3 hours. Now, add the rest of the water room temperature. When the liquid is lukewarm add the yeast.
- Keep this at room temperature lightly covered until it starts to ferment, i.e. within 24 hours. At around the 36 hour mark, strain the liquid and transfer to 16-20 ounce bottles, add 5 raisins to each bottle. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins float to the surface. Transfer to refrigerator prior to serving.