Raspberry and Elderberry Melomel Recipe

Let this berry-based mead age in a carboy or bottles at least six months for the best flavor.

| May 2019

Photo by Jen Altman

It’s great, when you have a little one in your life, to have a friend you can turn to for professional medical advice. That’s the case for me with my friend Ma­ria Muscarella. Maria and I met in high school when she was a senior and I was a sophomore. A registered nurse as well as an herbalist, Maria is my go-to gal whenever my son has something going on medically that I’m not sure warrants a visit to the doctor proper. As well as a gifted healer, she’s also an enormously talented crafter, seamstress, knitter, aerial silks acrobat, gardener, cook, chicken mama, beekeeper, home-schooling mama to Kaia and Leif, and wife to Toby. Here she’s sharing her recipe for Raspberry and Elderberry Melomel, the term used to describe meads made from honey and fruit. You can keep up with Maria and her family on her blog Dirt Under My Nails


  • 5 pounds raspberries
  • 4 pounds elderberries
  • 1 gallon + 3/4 cup honey, divided
  • 1 gallon + 2 cups water, divided + extra water to fill your carboy
  • 1 whole nutmeg, grated
  • 1 packet Lavlin 1CV-D47 yeast (see Note)

Elderberries photo by Adobe Stock


Two 5-gallon carboys, rubber stopper, airlock, siphoning tube. Make sure all equipment is sanitized before use.

Makes 5 gallons

Carboy photo by Adobe Stock



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