Categories: Beverages, Ethnic 
      Yield: 24 servings 
  
     10 qt Water;fresh pure                  1/3 c  Dark corn syrup;optional 
      2    Lemons;fine                       1/4 ts Dry yeast 
  2 1/2 c  Brown sugar                              Raisins 
  2 1/2 c  White sugar                     
  
  Shave the yellow peel from the lemons, cutting very thinly so that as 
  little of the white underlayer as possible is attached. Set the yellow 
  slices aside. Then peel the bitter white underlayer off and discard it. 
  Slice the lemons into very thin slices. Place them into a container and 
  cover them so they don't dry out. 
  Boil the water in a large kettle. Remove it from the heat and stir in the 
  yellow lemon peel, the sugars, and the syrup. When the sugars have 
  dissolved, cover the kettle and let the contents cool to room temperature 
  (25'C or 75'F). Then add the lemon slices and the yeast. Leave it to stand 
  overnight. 
  Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of 
  several clean bottles (wine or soda pop). Pour the sima into the bottles, 
  straining it through a sieve to remove the lemon. Cap the bottle tightly. 
  The sima will be ready to drink when the raisins rise to the top of the 
  bottles, about 3-7 days depending on the temperature of the room where they 
  are stored. Serve it well chilled.