Crafts and Life

1 lemon

1.5 lb dark honey

1 gallon water

0.5 oz hops

1 teaspoon granulated yeast

Method

Peel the rind from the lemon, avoiding the white pith.  Squeeze the juice from the lemon and strain to remove the pips.  Dissolve the honey in 1.75 pints of the water in a bucket.  Put the rest of the water into a large pan with the hops and the lemon rind, bring to the boil and boil for 30 minutes.  Strain the hop water into the honey solution and leave to cool.  Discard the hops and the lemon rind.  Add the yeast and lemon juice to the cooled mixture, cover over and leave for 3-4 days in a warm place to ferment.  When fermentation has ceased, siphon into steralised 1 pint beer bottles, leaving an airspace at the top.  Add 0.5 level teaspoon sugar to each bottle.  Seal with plastic pop-off caps and leave in a warm room to ferment for a few days.  Then store for at least 2 weeks in a cool, dark place before drinking.

Taken from Favourite County Wines and Cordials