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.
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
- 8 cups (2L) water
- 1 cup sugar
- 1 cup dried hibiscus flowers
- 1 cup fresh whey (click ici for directions to make whey)
- Bring water to a boil. Add hibiscus flowers and simmer for 15 minutes.
- Strain flowers from liquid. (flowers can be saved to add to kombucha for 2f flavouring)