Summer

Hibiscus Ginger Soda

February  1, 2021
0 Ratings
Photo by Rae Friedman
Author Notes

I've made and enjoyed quite a few fermented sodas, but this one is definitely a favorite. This soda gets its carbonation from a Ginger Bug—a Scoby (symbiotic culture of bacteria and yeast) similar to that of Kombucha but made by feeding fermented ginger a mix of fresh ginger and simple syrup. Ginger Bugs are easy to maintain and can make a plethora of naturally carbonated sodas, the most popular being Ginger Beer. If you're new to the world of Ginger Bugs, I recommend reading Sandor Katz's recipe. —Rae Friedman

  • Prep time 10 minutes
  • Cook time 72 hours
  • Serves 2
Ingredients
  • Hibiscus Syrup
  • 1 cup Dried Hibiscus
  • 2 cups Water
  • 1 cup Sugar
  • Soda
  • 2 cups Filtered Water
  • 3/4 cup Hibiscus Syrup, + 4 tsp Separated
  • 1/4 cup Grapefruit Juice
  • 1/4 cup Grated Ginger
  • 2 tablespoons Ginger Bug
In This Recipe
Directions
  1. Hibiscus Syrup
  2. Combine hibiscus and water in a medium-sized pot. Bring water to a boil, reduce the heat, and simmer until the mixture has reduced by half.
  3. Add sugar and stir until fully dissolved.
  4. Strain syrup through a fine-mesh seive. Once cooled, the syrup can be used for the soda or stored in an airtight container in the refrigerator for up to one week.
  1. Soda
  2. Combine ingredients in a 32 oz glass jar. Stir together vigorously. Cover with a breathable lid. Cheesecloth works well, but a corresponding jar lid placed but not screwed on will do just fine.
  3. Store jar away from direct sunlight in a room temperature place, and allow to ferment for 1-2 days, or until bubbles/foam has developed along the top.
  4. Strain soda through a fine-mesh sieve. Bottle in clean, 8 or 16 oz fermentation-proof flip-top bottles. Cleaned recycled plastic water bottles will do just fine in a pinch. Be sure to leave around an inch of headspace while bottling.
  5. To promote more carbonation, top off each bottle with an additional tsp of hibiscus syrup per 8 oz of soda.
  6. Allow bottles to secondary ferment for another 1-2 days, until bubbly. Carefully burp once daily by opening the lid to release a little bit of pressure. Overfilled bottles may explode, so be sure to do this over a sink.
  7. Transfer to the refrigerator and consume within a couple of weeks. Keep in mind, this is a living ferment and will continue to ferment while in the refrigerator, just at a slower rate.

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