1.5 Kilos of honey
Juice of two oranges and two lemons
Zest of one orange and one lemon
Yeast and nutrient

Bring the honey and zest to the boil in two or three times its volume of water. Stir with a stainless steel spoon until honey is dissolved, or it may burn. Skim off any scum which rises.

Activate the yeast in a little of the warm honey mixture. When the liquid has cooled pour into a fermentation vessel, add the juice, activated yeast and nutrient and top up with cold water. A fermentation vessel with a narrow neck and airlock is preferable.

Allow to ferment to completion and rack when the wine has cleared and no further bubbles are passing. Mead should be left to mature for a year after this.