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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Traditional Finnish Lemon Mead (Sima)

Serves 8 litres Time Active time: 30 minutesFermentation: 4 days Difficulty 2/5 Ingredients 6 Steps 12
Traditional Finnish Lemon Mead (Sima)

Sima is a Finnish, lemon-flavored mead mostly consumed during the celebrations of the 1st of May. A glass of sima is traditionally accompanied by a funnel cake or sugar coated donut.

Ingredients

  • 8 litres water
  • 500 g brown sugar
  • 500 g white sugar
  • 2–3 lemons
  • ¼ tsp yeast (ordinary baker's yeast, either fresh or dry)
  • 1 handful of raisins

Steps

First day

  1. Sterilize equipment: wash bucket and bottles well. Rinse with boiling water right before use.
  2. Boil 4 litres water.
  3. Wash lemons. Peel zest, avoiding bitter white pith. Put zest in container.
  4. Slice lemons. Remove white pith from slices. Add slices to container.
  5. Add all sugar to container.
  6. Pour boiling water on top. Mix until sugar is mostly dissolved.
  7. Add 4 litres cold water until lukewarm, 35°C to 45°C. Check with thermometer if unsure.
  8. Add yeast at correct temperature. Dissolve in a small cup of the mixture, then stir back in, or drop in a crumb of fresh yeast.
  9. Stand overnight at room temperature.

Second day

  1. Add one spoonful sugar and a few raisins to each bottle. Pour in sima.
  2. Stand bottles at room temperature, out of direct sunlight, 2 more days. Raisins float to surface.
  3. Move bottles to refrigerator. Serve cold. Keeps at least a week refrigerated.

Notes from the original

  • For a simpler process, just squeeze in the juice of 1–2 lemons instead of removing the pith.
  • You may use 1 kg brown sugar instead of mixing white and brown to make a darker sima with a stronger brown sugar flavour.
  • All the sugar may optionally be replaced with 1 kg honey.
  • You can put the bottled sima into the refrigerator immediately instead of fermenting overnight at room temperature. This will cause the fermentation to be slower; the sima will be ready in approximately 5–7 days.
  • Plastic soda bottles are recommended as pressure can build up in the bottles. An exploding plastic bottle is less dangerous than an exploding glass bottle.

Source. Adapted from “Cookbook:Traditional Finnish Lemon Mead (Sima)” by Wikibooks contributors, revision of 2025-06-17, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Sima.jpg by Ville Koistinen, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.