Fermented Hibiscus Ginger Soda

Instructions

1. In a large saucepan, combine the hibiscus flowers, ginger slices, sugar, and half a cup of water. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved. Once the mixture reaches a simmer, reduce the heat to low and let it infuse for 15-20 minutes until the flavors have melded together.

2. After the base has infused, strain the liquid through a fine-mesh sieve or cheesecloth into a clean bowl, pressing down on the solids to extract all the flavors. Discard the solids and allow the hibiscus ginger base to cool to room temperature.

3. Once the base has cooled, transfer it to a clean, sterilized glass jar with a tight-fitting lid. Stir in the active dry yeast, making sure it is well incorporated into the mixture. Cover the jar with a clean cloth or paper towel secured with a rubber band or jar ring; this allows the mixture to breathe during fermentation.

4. Place the jar in a warm, dark spot in your kitchen, away from direct sunlight. Let the soda ferment for 24-48 hours, depending on the desired level of fermentation and effervescence.

5. Once the soda has reached your preferred level of fermentation, strain it into clean, airtight bottles, leaving some space at the top for expansion. Secure the lids tightly and refrigerate for a few hours before serving.

6. When serving, pour the soda over ice and dilute with sparkling water or still water to your liking. Garnish with fresh mint leaves or a slice of ginger for an extra touch of flavor. Sip and savor the fizzy, tangy goodness of your homemade Fermented Hibiscus Ginger Soda!