Hibiscus and Rosehips Soda
This recipe is adapted from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice.
Makes 2 liters
- 1/4 cup dried hibiscus (roselle) flowers
- 1 tablespoon dried rose hips
- 1/2 cup rapadura
- 1/2 cup kefir or yogurt whey
- 1/2 organic lemon
- Filtered water
- Put the hibiscus, rose hips, rapadura sugar, and whey in a 2-litre jar.
- Squeeze the juice from the lemon into the jar and add the rind as well.
- Pour in enough filtered water to fill the jar.
- Screw the lid onto the jar and put it in a warm place for 2 days.
- Strain into glass bottles with screw tops. Screw the lids on tightly, label and date the bottles, and return to the warm place for another 2–3 days, or until the soda becomes slightly bubbly.
- Transfer to the fridge.
- When you are ready to drink the soda, open the bottles carefully because they may have built up a lot of carbonation. Open them outside or over a sink. Turn the lid very slowly to see if the drink begins to release foam. If so, then allow it to release some of the carbon dioxide by not opening the bottle all the way and letting out some of the pressure, then opening it more and more, bit by bit. This way you won’t lose your drink to its carbonation.
Note from Jessica Prentice: Hibiscus and rose hips are both full of vitamin C, which is damaged by heat. That is why I use a cold infusion. This is a delicious and beautiful drink.
More about Roselle Hibiscus Tea here
Copies of Full Moon Feast is available for purchase from Slow Food Sunshine Coast.