Tart hibiscus, citrusy lemongrass and fruity goji berries bring this mead alive for the summertime feeling.

• 3 lbs Orange Blossom Honey

• 96 oz Spring Water

• 25 g Summer Solstice loose leaf tea*

  • Steep tea at 195 degrees Fahrenheit for 6 minutes. Remove leaves immediately and let cool completely before add to must. (use a portion of the 96 oz of water for recipe).

  • 1/2 packet Lalvin 71B

  • 1/4 tsp Go Ferm

  • 1/2 tsp Fermaid O

Secondary

• 1/4 ounce hibiscus

• 1/2 oz Fresh Lemongrass

• 1 oz Dried Goji Berries

  • in rumble jar

  • 5-7 days tasting at day 5, remove when flavor has reached desired taste.

Back sweeten with Orange Blossom Honey to taste if desired.

Pasteurize ( I use the Anova method) for 22 minutes at 140 degrees Fahrenheit.

*Summer Solstice loose leaf tea from TheTeaspot.com