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Free Litha Recipes

Free Litha Recipes

Litha is a wonderful time to start empowering your family meals with spells and energy by spiritually infusing your meals with magickal intent. Outdoors or indoors, work with herbs and kitchen witch tools to empower your foods with magickal health, healing, protection, abundance and most of all, love.

This is a traditional time for honoring water, perhaps because it plays such a vital role in maintaining life while the sun is blazing overhead. Several of the goddesses worshipped at midsummer Matuta, Anahita and Kupala are associated with moisture and dampness. St John baptized with water while Christ baptizes with fire and the Holy Spirit. In Mexico, St John presides over all waters. People dress wells and fountains with flowers, candles and paper festoons. They go out and bathe at midnight in the nearest body of water. In the city, they celebrate at the bathhouse or pool with diving and swimming contests.

Mead, a traditional solstice drink made with spring water, honey and other local ingredients, is a perfect way to infuse your festivity with spirituality. Wheter you make the hard or sof variety...mead is a joyful that honors both water, tradition, and the season.

Mead ( /ˈmiːd/, meed; archaic and dialectal "medd"; from Old English "meodu"[1]), also called honey wine, is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash; the mash is strained off immediately after fermentation.Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops(which produce a bitter, beer-like flavor).

The alcoholic content of mead may range from about 8% ABV to 18%. It may be still, carbonated, or sparkling, and it may be dry, semi-sweet, or sweet.

Mead is known from many sources of ancient history throughout Europe, Africa, and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory. "It can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil."


  • 1 quart water, preferably spring water
  • 1 cup honey
  • 1 sliced lemon
  • 1/2 tsp. nutmeg

Boil together all ingredients in a non-metallic pot. While boiling, scrape off the rising "scum" with a wooden spoon.
When no more rises add the following:

  • pinch salt
  • juice of 1/2 lemon

Strain and cool. Substitute for alcoholic mead or wine during the Simple Feast.


Traditional Mead takes about six months to prepare...since Litha is only weeks away we found this recipe by Baron Sir Riekin ap Gruagach that was intended to be prepared for revels and consumed in large quantities (proviso you are over 21 & not driving!)


  • 1 - 6 qt or better pot, with cover
  • 1 - 1 gal glass jug, well cleaned
  • 1 square of paper toweling and a rubber band or 1 loosely fitting cap, or fermentation lock
  • 3 feet of 5/16" or 3/8" aquarium tubing (plastic)
  • Enough champagne bottles or 2-3 2 liter bottles with fixed cap.(which can be sealed to withstand carbonation)

  • 1 packet all purpose wine yeast (do NOT use brewer's yeast or yeast for baking bread)
  • 2 lbs. clover or orange blossom honey
  • 2 WHOLE cloves (uncrushed)
  • 2 sticks cinnamon, lightly broken
  • 1/4 tsp. sliced ginger root (do not use powdered)
  • 2 long strips of orange peel (approx. 2 tbsp.)
  • 1 gal. of rain or spring water

Procedure Bring 3 qts of water to a boil along with the spices. Simmer 15 minutes. REMOVE SPICES. Add honey, stirring vigorously (or you'll have caramel on the bottom of the pot!) Once the honey has fully dissolved, allow the water to barely simmer. White scum will form, skim it, and continue skimming until no more rises. Failure to do this completely will allow the yeast to act on the waxes and form turpines (which tastes like turpentine!) so make sure you get every last bit, no matter how small. Never allow the mixture to come to a full boil, or the character of the honey will be destroyed. Take pot off heat, cover, and leave overnight.

Next morning, when the liquid has cooled to room temperature, add the contents of 1 FULL packet of yeast. (Failure to add the entire packet can lead to the incubation of inferior yeast strains which will ruin the flavor.) Cover pot again.

12 to 24 hours later - you should have a wildly foaming mixture. Siphon the mixture into the previously sterilized 1 gal. glass jug. (Clorox solution is fine for this - rinse well!) Loosely screw on lid so gasses can escape, or cover with four folded paper towels and rubber band, or fermentation lock. Allow to ferment for 48 hours more, or until bubbling nearly ceases. Siphon the liquid off the layer of dead yeast on the bottom of the jug, so that none of the bottom layer gets into the mixture. Clean the jug carefully, replace the liquid back in the jug, top off with clean water, reseal, and place in refrigerator overnight.

Next day - Siphon into CLEAN, STERILIZED wine bottles or 2 liter soda bottles, and cap tightly. Leave in refrigerator 3 to 5 days and enjoy! WARNING: pressure will be forming in the bottles; avoid excessive handling. Flavor will improve up to ten days, after that, you really need to drink it.These instructions produce a lightly carbonated, mildly alcoholic metheglin (spiced mead)

  • 2 Parts Sandalwood
  • 1 Part Camomile
  • 1 Part Gardenia petals
  • few drops Rose oil
  • few drops Lavender oil
  • few drops yarrow oil


  • 3 C. flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 pkg. dry active yeast
  • 2 tbsp. chopped fresh chives
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. fresh thyme
  • 1 1/4 C. hot water
  • 2 tbsp. Crisco
Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, water, and Crisco. Beat slowly, stirring in remaining cup of flour until smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk. Punch down and beat with a spoon for about 15 seconds. Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands. Cover and let rise again for about 30 minutes or until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top with butter or margarine and remove from pan to cool.


  • 2 large tomatoes, peeled, seeded, and chopped
  • 1 sweet pepper, seeded and chopped
  • 1 clove garlic, peeled and chopped
  • 3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme
  • 1/2 C. olive oil
  • 3 tbsp. lemon juice
  • 3 C. cold water
  • 1 sweet Spanish onion, peeled and sliced
  • 1 C. cucumber, peeled, seeded, and sliced
  • 1/2 tsp. paprika
Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with fresh parsley or watercress.

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