Hibiscus Soda

Serves 1
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Directions

  1. 1Start by making a strong tea base by mixing dried hibiscus with soursop leaves in a pot.
  2. 2Start by making a strong tea base by mixing dried hibiscus with soursop leaves in a pot.
  3. 3Start by making a strong tea base by mixing dried hibiscus with soursop leaves in a pot.
  4. 4Add hot water to the hibiscus and soursop leaves.
  5. 5Add hot water to the hibiscus and soursop leaves.
  6. 6Add hot water to the hibiscus and soursop leaves.
  7. 7Steep the tea in hot water, then strain it.
  8. 8Steep the tea in hot water, then strain it.
  9. 9Steep the tea in hot water, then strain it.
  10. 10Add sugar to the strained tea and stir until dissolved.
  11. 11Add sugar to the strained tea and stir until dissolved.
  12. 12Add sugar to the strained tea and stir until dissolved.
  13. 13Grab your ginger bug and give it a good stir.
  14. 14Grab your ginger bug and give it a good stir.
  15. 15Grab your ginger bug and give it a good stir.
  16. 16To check if the ginger bug is ready, add a spoonful to a glass of water; if bubbles rise, it's ready to go.
  17. 17To check if the ginger bug is ready, add a spoonful to a glass of water; if bubbles rise, it's ready to go.
  18. 18To check if the ginger bug is ready, add a spoonful to a glass of water; if bubbles rise, it's ready to go.
  19. 19Strain about half a cup of the ginger bug liquid.
  20. 20Strain about half a cup of the ginger bug liquid.
  21. 21Strain about half a cup of the ginger bug liquid.
  22. 22Add the strained ginger bug liquid to a swing-top bottle with the cooled hibiscus liquid and water.
  23. 23Add the strained ginger bug liquid to a swing-top bottle with the cooled hibiscus liquid and water.
  24. 24Add the strained ginger bug liquid to a swing-top bottle with the cooled hibiscus liquid and water.
  25. 25Let the bottle sit at room temperature for 3 to 7 days to carbonate.
  26. 26Let the bottle sit at room temperature for 3 to 7 days to carbonate.
  27. 27Let the bottle sit at room temperature for 3 to 7 days to carbonate.
  28. 28Open the bottle daily to release any pressure.
  29. 29Open the bottle daily to release any pressure.
  30. 30Open the bottle daily to release any pressure.
  31. 31You know it's ready when you notice a thin layer of foam at the top.
  32. 32You know it's ready when you notice a thin layer of foam at the top.
  33. 33You know it's ready when you notice a thin layer of foam at the top.
  34. 34Store the probiotic soda in the fridge and enjoy.
  35. 35Store the probiotic soda in the fridge and enjoy.
  36. 36Store the probiotic soda in the fridge and enjoy.

Ingredients

  • 0.25 cup dried hibiscus leave
  • 0.25 cup dried hibiscus leave
  • 0.25 cup dried hibiscus leave
  • 1 cup boiled water
  • 1 cup boiled water
  • 1 cup boiled water
  • 1 cup hibiscus liquid (cooled completely)
  • 1 cup hibiscus liquid (cooled completely)
  • 1 cup hibiscus liquid (cooled completely)
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 0.5 cup ginger bug liquid
  • 0.5 cup ginger bug liquid
  • 0.5 cup ginger bug liquid

Equipment

potstrainerspoonswing-top bottlefunnelglass

Tips

  • Make sure the hibiscus liquid is cooled completely before adding the ginger bug. If you add your ginger bug to hot tea, the microbes will die and your drink will not ferment.
  • The carbonation may continue to build slowly, so always open the bottle carefully.
  • The flavor may become slightly more tangy over time, but it remains safe to drink as long as it smells pleasant and shows no signs of spoilage.