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Sima (Finnish Lemon-Flavored Mead)

Source of Recipe

Adapted from The Cooking of Scandinavia


Recipe Introduction

Makes 5 quarts

List of Ingredients

2 large lemons
1/2 C granulated sugar
1/2 C brown sugar
5 quarts boiling water
1/8 tsp yeast
5 tsp sugar
15 raisins




Recipe

1. Measure the sugar and put it in a large (6 quart or larger) stainless steel or enameled bowl, or stockpot.
2. Get a bit more than five quarts of water heating up to a boil.
3. Prep the lemons. Using a sharp knife or rotary peeler, take off just the peels but not the white membrane underneath; put the peels into the bowl with the sugar.
4. Using a knife, take off all the white membrane of your lemons, leaving just the fruit. Discard the membrane.
5. Slice the fruit very thinly on a plate or raised-edge cutting board so that you can catch any incidental juice. Add the sliced lemons and juice to the bowl.
6. Pour your boiling water over the sugars, lemon fruit, and peels. Give it a good stir.
7. Wait a couple of hours until the bowl’s contents have cooled to a tepid temperature.
8. Stir in the yeast. Let the bowl sit uncovered at room temperature for 12 hours.
9. Grab five one-quart bottles. Put a teaspoon of sugar and three raisins into each bottle.
10. Strain your lemon / sugar mixture through a sieve and transfer to a pitcher. Using a funnel, pour about a quart of liquid into each bottle, leaving some headroom.
11. Let the bottles sit at room temperature for 1-2 days, until all three raisins have floated to the top.
12. Refrigerate the bottles.