blog

PROBIOTIC HIBISCUS SODA

Gorgeous, ruby red, effervescent and delicious!

 

Subscribe For My Newsletter Updates

Join 1000+ readers for exclusive food fermenting tips delivered straight to your inbox

it's FREE!
100% privacy guaranteed
by Jody Gowans in Beverages, Recipes
November 14, 2017

I’m a big fan of hibiscus.  The showy, vibrant flowers are not only gorgeous to look at, but also make an amazing, zingy beverage.  Dried hibiscus flowers have a sweet-tart flavour and are responsible for the “zing” in zinger herbal tea blends.  

dried hibiscus flowers

Hibiscus is not only a popular herbal tea flavour, but also enjoyed internationally as a refreshing cool beverage.  In Western Africa, it is known as jus de bissap, in Egypt and Sudan as karkaday, and in Mexico it is a popular agua fresca known as agua de jamaica.  Hibiscus beverages are delicious and healthy as is, but if you want to add some more kick and nutrition to this zingy drink, you can turn it into a soda using milk kefir whey. 

 The beneficial bacteria and yeast found in the whey consume the sugars in the hibiscus juice and produce carbon dioxide.  Since this is a closed ferment, the CO² is trapped within the container, producing a fizzy, refreshing drink! Hibiscus soda is delicious, refreshing and so easy to make!

HOW TO MAKE HIBISCUS SODA

Fermentation time: 4- 10 days

INGREDIENTS

  • 8 cups (2L) water
  • ¾ cup sugar
  • 1 cup dried hibiscus flowers
  • ½ cup fresh whey (click here for directions to make whey)

DIRECTIONS

  1. Bring water to a boil.  Add hibiscus flowers and simmer for 15 minutes.
  2. Strain flowers from liquid. (flowers can be saved to add to kombucha for 2f flavouring)

    Strain hibiscus flowers

  3. Add sugar, stir to dissolve.  Let mixture cool to room temperature.
  4. Add whey and transfer mixture to jar.  Close jar.
  5. Leave to ferment, out of direct sunlight for 4-7 days.  
  6. The mixture should start to bubble at day 3 or 4.  

    4-day old hibiscus soda

  7. Taste when mixture starts to bubble, and transfer to the refrigerator when you are happy with the level of tartness and flavour. 
  8. Store in the refrigerator once the desired fizziness and taste has been reached.  You can leave the soda in the jar or transfer it to bottles designed to contain carbonated beverages.

    bubbly hibiscus soda

8 Comments
  1. Marie-Ève Tremblay says:

    Hello
    Can I use something else than whey from kefir to start it? Of if store bought kefir can do? I loooove hibiscus iced tea 🙂

    1. Jody Gowans says:

      Hi Marie-Eve- it was great to meet you last Sunday! You can use a ginger bug (http://theculturedfoodie.com/ginger-bug-easy-starter-for-homemade-ginger-beer/) as a starter to make hibiscus soda. I have also see people use whey from yogurt or commercial kefir. For an easy method to separate the whey from the milk solids (and make a delicious cheese base) use the kefir cheese method (http://theculturedfoodie.com/milk-kefir-cheese/)

  2. Lulu says:

    Is it high in carbs/sugars because of the addition of sugar?

    1. Jody Gowans says:

      Hi Lulu- Thanks for you interest. The beauty of making your own fermented food and beverages is that you can control the content. Yes, there would be added carbs with the addition of sugar, however keep in mind that the sugar will be consumed by the microbes (wild yeast). The longer you leave the ferment, the more the sugar content will lower. I personally let my beverages ferment a little longer since I prefer my drinks more sour.

  3. Sem says:

    If it’s fermenting in the bottle, should I be conserned about alcohol being produced?
    For my religious beliefs I cannot have any alcohol.

    1. Jody Gowans says:

      Hi Sem- Thanks for your question. There is always a slight amount of alcohol produced during the fermentation process. I have not officially measured the alcohol content in hibiscus soda, however it is should be very negligible as it is a short ferment. I can also tell by the taste and feel no “alcohol”effect. My children also drink it, (my youngest is 10) with no ill effects. I’m not familiar with your religious beliefs, so you will have to determine if this drink is appropriate for you.

  4. Elvie Martins says:

    Love this and will try it.

    1. Jody Gowans says:

      You won’t be disappointed! It is so delicious, and beautiful! Be careful, and open with caution- it is a very active ferment!

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Subscribe For My Newsletter Updates

Join 1000+ readers for exclusive food fermenting tips delivered straight to your inbox

it's FREE!
100% privacy guaranteed