Step-by-step preparation:

Preparing the lemon: Wash the lemon thoroughly and hold it in hot water (about 80°C) for 5 minutes. This will help remove excess bitterness from the peel and soften the fruit for better juice yield.

Creating the base: Squeeze the juice from the lemon into a large container (3-liter jar). You can also add a little chopped zest (without the white part) for a richer aroma.

Dissolution: Pour 0.5 l of water into the jar, add honey and sugar. Mix thoroughly until the ingredients are completely dissolved.

Filling: Add the remaining water so that there is 3–4 cm of free space to the edge of the jar.

Primary fermentation: Cover the jar with gauze (in 2-3 layers) and leave at room temperature in a dark place for 24 hours. During this time, the process of light fermentation will begin.

Filtration and bottling: Filter the drink through a fine sieve or cheesecloth. Pour into bottles (glass with a cork or plastic from under mineral water are best).

Secret ingredient: Add 3-5 raisins to each bottle. They will make the drink sparkling.

Maturation: Tightly cork the bottles and put them in the refrigerator or cellar for 7 days. In the cold, the drink will be saturated with carbon dioxide and will acquire a complete taste.

Delicious!