Step 1

Collect the blossoms when they are fully open on a sunny day. Remove any green parts.

Step 2

Bring the water to a boil and pour it over the flowers in a large pot or crock. Cover with a towel to keep dust out and let steep for three days. Still daily to keep the petals submerged.

Step 3

Prepare the oranges and the lemon. Zest (finely grate) about half of the rind and peel the rest off in very thin strips. You want to minimize the amount of white pith added to the brew.

Step 4

Finish peeling the citrus, and slice them into thin rounds.

Step 5

Add the lemon and the orange zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool to room temperature.

Step 6

Add the yeast, orange and lemon slices, and raisins to the liquid. Put everything into a crock (or wide mouth carboy with airlock) to ferment. I cover my crock with a clean cotton towel held down by a rubber band. Stir daily with a wooden spoon or non-reactive stir stick.