Mead is a healthy drink, improves blood count, invigorates and slows aging down.
Required: 1 kg clover honey in a honeycomb with pollen, 25 g yeast. Grind the honeycomb in a meat grinder, pour into a 5 liter pot of water, add 4 liters of water and heat to 35°C constantly stirring. Then, remove from heat and immediately add yeast dissolved in honey. Stir well and leave overnight. Strain through a dense sieve or cheesecloth, pour into a bottle, but do not close!
Cool to room temperature then leave, still unsealed, in a cold and dark room (in order to discontinue fermentation).
If mead is drunk as a medicine, take three times a day, one hour before a meal. One can also add half a squeezed lemon, prior to use.
Required: 200 g of honey, 2 tablespoons of liqueur, 2 l of white wine.
Mix the honey and liqueur, add white wine, pour the mixture into a larger bottle and leave for 4 days in the refrigerator. Then distribute into smaller bottles of 1 liter, close and leave in a cool place for a month.
Required: 2 egg yolks, 4 tablespoons of honey, juice from 2 oranges, juice from 1 lemon, 2 cups of brandy, 1/8 l cream.
Using a mixer, mix the egg yolks with honey, add orange juice, lemon juice and brandy, then add cream. Once mixed well, leave to cool. Serve cold.
Honey punch I
Required: 100 g of honey, ½ lemon, ½ maraschino, ½ orange, 2 small cinnamon peels and a few cloves.
Boil all the ingredients together in 1.5 liters of water, for about 15 minutes. At the end add maraschino, strain and serve chilled.
Honey punch II
Required: 5 egg yolks, 200 g of honey, 6 ounces of cream, 2 ounces of cognac.
Whisk the egg yolks and honey into a foam, add aroma to taste, then cream and cognac. Mix well and serve chilled.
Required: 150 g of honey, juice from 1 lemon, juice from 2 oranges, one liter of water. In cold water, add honey, lemon juice and orange. Stir until the honey completely dissolves. Consume fresh and chilled.