This recipe graciously stolen from the Food Renegade.
juice of 12 lemons
1/2 cup honey, preferably light colored
1 cup of whey (the liquid drained off of yogurt)
1. Put all ingredients into a gallon sized container. Top off with water (distilled might be best; we actually like the taste of ours better with tap water.) Mix thoroughly and cover tightly with a lid.
2. Keep at room temperature for 48 hours.
3. Depending on how humid your climate is, some amount of yeast and/or mold could form. Don’t worry about it – just filter the finished product through some coffee filters.
4. Make sure to refrigerate after filtering, and enjoy!
Total Time: 2 days 15 minutes
Prep –15 minutes
Cook (sitting time) – 2 days
Yield: 1 gallon