Non-Alcoholic Mead for the Slow Cooker
"A simplified method for making non-alcoholic mead. The longer this simmers, the stronger flavor it has. We make this to enjoy at our Summer Solstice party. It's best served really cold. This is easy to double, triple or quadruple to serve more people. Adjust the amount of honey to how sweet you want this."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (358.5 g)
- Calories 210.3
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 8.3 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 6.1 g
- Sugars - 47.4 g
- Protein - 1.9 g
- Calcium - 96.1 mg
- Iron - 0.9 mg
- Vitamin C - 94.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small saucepan, heat the water over medium heat until it's warm but not boiling.
Step 2
Transfer the warm water to a crock pot set to low heat.
Step 3
Add the honey to the crock pot and stir until it's fully dissolved.
Step 4
Add the lemon and orange slices, cinnamon stick, cloves, and grated ginger (if using) to the crock pot.
Step 5
Stir the mixture gently to combine all the ingredients.
Step 6
Cover the crock pot with its lid and let the mixture simmer on low heat for 2-4 hours. The longer it simmers, the more the flavors will infuse.
Step 7
After the desired simmering time, remove the lid and let the mead cool to room temperature.
Step 8
Once cooled, strain the mead to remove the fruit slices, cinnamon stick, cloves, and ginger (if used).
Step 9
Transfer the strained mead to a clean bottle or jar and refrigerate it to chill before serving.
Step 10
Serve the non-alcoholic mead chilled, either on its own or over ice. You can also garnish with fresh fruit slices or a sprinkle of cinnamon, if desired.
Tips
No special items needed.
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