Flor de Jaimaica Citrumel
Indulge in the fruity and floral harmony of Flor de Jaimaica Citrumel, where the tangy zest of citrus meets the rich depth of hibiscus. This mead captures tropical flavors that invigorate your palate, making it an exquisite companion for sunny afternoons or intimate gatherings. Each sip transports you to a vibrant paradise, offering a refreshing adventure for all.
ingredients
- 1 lb dried hibiscus flowers
- 3 cups water
- 1 cup fresh orange juice
- 1 cup fresh lemon juice
- 3 cups honey (wildflower or clover recommended)
- 1 tsp yeast nutrient
- 1 packet of mead yeast (Lalvin D-47)
- 1-2 cups water (for dilution, as needed)
- Zest of 2 oranges
- Zest of 2 lemons
steps
- 1.
In a medium pot, bring 3 cups of water to a boil and then remove it from heat.
- 2.
Add dried hibiscus flowers to the boiling water, letting them steep for about 30 minutes. Strain the liquid into a large fermentation vessel.
- 3.
To the hibiscus infusion, mix in honey, fresh orange juice, fresh lemon juice, yeast nutrient, and the zests. Stir until the honey is fully dissolved.
- 4.
Add additional water to adjust taste, remembering it will slightly change during fermentation.
- 5.
Once cooled to room temperature, sprinkle mead yeast over the surface and stir gently to combine.
- 6.
Seal the fermentation vessel with an airlock and store it in a cool, dark area for about 4-6 weeks, checking periodically.
- 7.
After fermentation completes, siphon the mead into clean bottles, leaving sediment behind.
- 8.
Age the mead for at least 1 month before serving to allow flavors to meld beautifully.
