Soft Mead

This is the Soft Mead recipe from A Kitchen Witch’s Cookbook by Patricia Telesco. This is a wonderful alternative to alcohol for children and adults.

Ingredients:
4 cups spring water
1 cup honey
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 lemon, sliced
1 orange, sliced

1. Bring water, honey, spices to a boil in a medium saucepan. For best flavor use a stainless steel or non-metallic pot, an enamel coated or Pyrex pot are ideal.
2. Stir until the honey is completely dissolved; this is noticeable when the heaviness at the bottom of the pan disappears.
3. At this time there will be a film that rises to the top of the honey mixture. Skim this off with a wooden spoon, spatula, etc, until the surface is a clear as you can get it.
4. Add the lemon and orange slices, squeezing as they are put in.
5. Cool completely. I have cats so I usually cover the pot with cheesecloth to keep the cat hairs out!
6. Strain. I usually use cheesecloth for the first few passes and then graduate to coffee filters to clarify the soft mead.
7. Pour into bottles and store in refrigerator. (Old Martinelli Sparkling Apple Cider bottles work wonderfully).

Variations from the book:
~This is a very sweet recipe. When adding the honey it is best to add it a little at a time and taste test until you reach the preferred sweetness.
~Substitute one cup of the following for the lemon: raspberries (happiness), strawberries (to honor Freya), apple (health), peaches (long life), pears (protection).
~Current recipe attributes: pleasantries, revelry, health, love, prosperity
~Add an extra orange, sliced, before cooling. In this variation, when the mixture is too sweet than you can dilute slightly with chilled water to taste.
~During cool down add between 1/2 and 1 teaspoon vanilla extract.