| 1 | Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. |
| 2 | Set the yellow slices aside. |
| 3 | Then peel the bitter white underlayer off and discard it. |
| 4 | Slice the lemons into very thin slices. |
| 5 | Place them into a container and cover them so they don"t dry out.?boil the water in a large kettle. |
| 6 | Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. |
| 7 | When the sugars have dissolved, cover the kettle and let the contents cool to room temperature (25"c or 75"f). |
| 8 | Then add the lemon slices and the yeast. |
| 9 | 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). |
| 10 | Pour the sima into the bottles, straining it through a sieve to remove the lemon. |
| 11 | 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. |
| 12 | Serve it well chilled. |
