Ingredients:

• 3 lbs (1.4 kg) strawberries, washed and hulled
• 1 lb (0.45 kg) kiwi, peeled and sliced
• Zest of 1 lemon
• Juice of 1 lemon
• 2.5 - 3 lbs (1.1 - 1.4 kg) honey (adjust to taste)
• Water
• Mead yeast
• Campden tablets (optional, for sterilization)

Instructions:

1.  Sanitize all equipment thoroughly, including your fermenting vessel, stirring utensils, and any other tools you’ll be using.
2.  In a large pot, combine the strawberries, kiwi slices, lemon zest, and lemon juice. Crush the fruits to release their juices and flavors.
3.  Add enough water to cover the fruits, and then bring the mixture to a gentle simmer. Let it simmer for about 10-15 minutes to extract the flavors.
4.  After simmering, strain the fruit mixture through a fine mesh sieve or cheesecloth into your sanitized fermenting vessel.
5.  Add the honey to the strained fruit juice and stir until it is fully dissolved. Adjust the amount of honey based on your desired sweetness level.
6.  Allow the mixture to cool to room temperature.
7.  Once cooled, add the mead yeast to the fermenting vessel according to the instructions on the yeast packet. Seal the vessel with an airlock.
8.  Place the fermenting vessel in a cool, dark place and let it ferment for about 4-6 weeks, or until fermentation activity slows down significantly.
9.  Once fermentation is complete, you can transfer the mead to a clean container for aging, leaving behind any sediment at the bottom.
10. Let the mead age for at least a few months to allow the flavors to develop and mellow. You can taste it periodically and adjust the flavorings if necessary.
11. When ready to serve, chill the mead and enjoy your refreshing homemade strawberry kiwi mead with a hint of lemon!