Homemade mead - 3 cooking recipes

Since ancient times, low-alcohol drinks from natural honey have been prepared in Rus'. In the 10th century, Princess Olga ordered the brewing of intoxicating molasses to commemorate Prince Igor. Later, Russian landowners boasted not only of their hounds, but also of skillfully cooked food. With the revival of mead making in the 18th century. Mead appears on the festive tables of Veliky Novgorod. The sweet, intoxicating drink is made from honey, water, hop cones or yeast. However, homemade mead recipes are generous with various variations. For example, in “Suzdal style honey” honey and sugar are mixed in equal proportions. Thanks to this, it turns out sweeter, but with a short shelf life. And “Novgorodskaya” is famous for its light citrus aftertaste. Wanting to diversify the taste, housewives pour lemon juice into the fermented wort. To prepare a healing infusion, spices are added to the main ingredients: ginger, cinnamon, cloves or juniper. If you boil dried pears, apples or cherries in honey-sugar syrup, add hops and capsicum, you get a hot “varenukha”. By combining mead with beer, we get “Perevar”, with vodka we get the Belarusian cheerful liqueur “Krambambulya”. Show your culinary imagination and create your own collection of healthy honey nectars!