How to make
Cut the lemons into quarters, remove the seeds and rinse the raisins thoroughly with water. In a deep pot, pour in the lemons, raisins and honey. Separately, bring the water to a boil, leave it aside and when it cools slightly, pour it over the other products.
When cooled to about 100°F (35° C), add the yeast. Leave the mixture to sit for at least 24 hours in a warm area.
When the lemons start to ferment, the raisins will float up to the surface. At that point, strain the beverage and pour it into bottles, close them tightly and stow away in a cool area for 2 weeks.
Only then will it be ready for consumption.
