As I’m sure is no surprise to some of my more long standing reader friends, I’m into Swedish everything- the culture, the food, the design. Lotte Jansdotter has created a beautiful book that is strikes a perfect note for me- she focuses on small space living, crafting one’s home, and focusing on friends, family, and make the most of what you have. The sketches, the photos, the projects and the recipes are all exactly the kind thing that I love to see; the kind of lifestyle that I try to create in my own life. I can’t recommend the book highly enough, really.
I had lots of fun trying out the recipes, but I was particularly taken with the recipe for Swedish Mead, which I had never seen before and required ingredients that I always have in my kitchen. So I got to work!
from Lotte Jandotter’s Handmade Living, with permission
- 17 cups or 4.25L of water
- 3/4 cup or 185 g packed dark brown sugar
- 3/4 cup or 185 g of granulated sugar, plus 6 teaspoons
- zest and juices of 2 lemons
- 1/4 teaspoon of active dry yeast
- 18 raisins
Directions: In a large stockpot, bring the water to a boil. Stir in the brown sugar, granulated sugar, lemon juice and zest. Remove from heat and let cool from hot to warm (105-115F). Stir in the yeast until dissolved. Let stand, uncovered and at room temperature, for at least 12 hours.
Put 1 teaspoon of sugar and 3 raisins in each wine bottle(I used pop bottles, personally), strain mead through a sieve and pour into the bottles. Cap tightly, and store in a cool dark place for 1 t 2 days, until the raisins float to the surface. Store in the refrigerator until ready to serve.
I’ve made a few batches of the mead now, and I honestly love the stuff. It’s so refreshing in the summer, and it was my first time experimenting with making something carbonated. It does have some alcohol in it, but the content is low (depending on how long you let it sit, I suppose!). This doesn’t taste like lemonade- more like a shandy. Served ice cold on a hot summer’s day, I can’t think of anything better: