Summer is around the corner - we can feel it in the heavy, humid breeze blowing through our Brooklyn studio, and in our constant cravings for the cooling mint iced tea from our local coffee shop! Sure, sooner rather than later, we'll have our summer fridays and beach weekends to look forward to, but during those mid-summer weeks we'll need a little pick-me-up at the end of the workday.
The other day, we were flipping through Lotta's "Handmade Living" (the great thing about getting to write so many books over the years is that we can reference them later!) and the traditional mead caught our eyes. Fizzy, lemony and refreshing, a cool glass of mead is the perfect, slightly boozy, anecdote to a scorching summer afternoon - and it's easily made right in your own kitchen… or, in our case, studio! We made the simple recipe on Monday, gave the mixture some time to ferment, and today it was ready to sample!
As we glanced around the office for the perfect cup in which to serve our mead, we remembered that our lovely Lotta Jansdotter Crash Candles had just burned out. The glass vessels are so pretty that we decided to do a little scrubbing and use them for our office picnic! It's always so wonderful to find a way to give our favorite products a second life!
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We hope you'll give this recipe a shot and let us know what you think!
Lotta's Mead (Mjöd) from "Handmade Living" (Page 86)
Makes six 750-ml bottles+ 17 cups (4.25 liters) water + 3/4 cup (185 grams) packed dark brown sugar + 3/4 cup (185 grams) granulated sugar, plus 6 teaspoons + zest and juice of 2 lemons + 1/2 teaspoon active dry yeast + 18 raisinsIn a large stockpot, bring the water to a boil. Stir in the brown sugar, the 3/4 cup granulated sugar, the lemon zest and lemon juice. Remove from the heat and let cool to warm, 105° Fto 115° F / 40°C - 46°C. Stir in the yeast until dissolved. Let stand, uncovered, at room temperature for at least 12 hours.

Put 1 teaspoon granulated sugar and 3 raisins into each of six wine bottles. Strain ladles of the mead through a funnel into the bottles. Cap tightly with corks or bottle stoppers. Place in a cool, dark place for 1 to 2 days, until the raisins have risen to the surface. Store in the refrigerator until ready to serve.