Fermented Hibiscus (Jamaica) Soda

Ingredients

• 0.333 cup Dried hibiscus (jamaica) flowers (Heaping ⅓ cup)
• 1 cup Filtered water (Hot, about 200°F / 93°C)
• 2 cup Filtered water (Cool)
• 3 tbsp Maple syrup (Add more to taste if desired)
• 0.5 cup Active ginger bug (Strained)
• 0.25 cup Fresh lemon juice
• 3 tbsp Fresh ginger juice (Optional)

Steps

1. 1

   Place the dried hibiscus flowers in a heatproof jar or bowl. Pour over 1 cup of hot filtered water, about 200°F / 93°C, and let the flowers steep for 15–20 minutes until the liquid is deeply ruby-red and fragrant.

2. 2

   Strain the hibiscus tea through a fine-mesh strainer, pressing or gently squeezing the flowers to extract the liquid. Discard the spent flowers.

3. 3

   Add the 2 cups of cool filtered water to the strained hibiscus tea. Stir to bring the mixture’s temperature down.

4. 4

   Add the maple syrup, fresh lemon juice, and optional fresh ginger juice. Stir until the maple syrup is fully dissolved, then let the mixture cool completely to room temperature.

5. 5

   When the mixture is cool rather than warm, stir in the ½ cup of strained active ginger bug. Do not add it while the tea is hot, because excessive heat can damage the fermenting microbes.

6. 6

   Sanitize two 16-ounce flip-top fermentation bottles and their seals. Pour the hibiscus mixture into the bottles, leaving about 1 inch of headspace in each. Seal the bottles tightly.

7. 7

   Leave the sealed bottles at room temperature for 24–72 hours. Begin checking after 24 hours by gently opening a bottle to release pressure, or “burp” it. Once the soda is lightly carbonated to your liking, continue to the next step.

8. 8

   For better carbonation retention, after burping the bottles and reaching the desired fermentation level, let them sit for approximately 12 additional hours. Then transfer them to the refrigerator without burping again.

9. 9

   Chill thoroughly before serving. Open carefully over a sink because fermentation pressure may remain, then pour and enjoy.

Notes

The stated yield is 2 × 16-ounce flip-top fermentation bottles. Fermentation time varies with room temperature and starter activity; monitor pressure and carbonation carefully. Refrigerate once the desired carbonation is reached. Chilling helps the soda retain carbonation and reduces the risk of an explosive opening. Use only clean, sanitized fermentation-safe bottles.

Nutrition per serving

• drink
• fermented
• probiotic
• non-alcoholic
• gluten-free
• dairy-free
• naturally carbonated
• hibiscus