Mead

• 2 C honey
• 1/2 C brown sugar
• Grated rind and juice of 1 lemon
• 2 egg whites or 1 egg, lightly beaten
• 1 packet dry yeast
• 2 pinches each: powdered mace, cloves, nutmeg, ginger, cinnamon, pepper, dried rosemary

Place all ingredients except yeast in a large kettle with 4 quarts water and simmer gently for 1 hour, skimming the surface as needed. Cool to lukewarm. Dissolve yeast in 1/4 C of the mixture and add to remaining brew. Pour into a sterilized crock or jars. Let age for three months. Strain and bottle. Serve well chilled.

Credits: The Horizon Cookbook