Soft Mead
4 C. spring water
1 C. honey
½ t. nutmeg
½ t. ginger
¼ t. cinnamon
1 lemon, sliced
1 orange sliced
Bring all ingredients except for the lemon and orange to a boil in a nonmetallic or stainless steel pan. Stir constantly until the honey is fully dissolved. Remove from heat. Skim off the top film with a wooden spoon until the surface is clear. Slightly squeeze the orange and lemon slices into the pan, and then add the slices. Let

completely, then strain. Pour into a bottle and store in the refrigerator.