Lemon Hibiscus Soda

Lemon Hibiscus Sodan is a beverage that serves 2. For $1.35 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 225 calories, 1g of protein, and 0g of fat. 66 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 48 hours. A mixture of yeast, lemon juice, water, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Love and Olive Oil. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so super. Sparkling Hibiscus Cocktail , Chocolate & Hibiscus Macarons with Hibiscus-Infused Ganache, and Ginger Lemon Soda are very similar to this recipe.

Servings: 2

Preparation duration: 2865 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Stir sugar and 1/2 cup water together in a small saucepan. Bring to a simmer over medium-high heat, stirring until sugar is dissolved. Remove from heat; add hibiscus flowers. Cover and let steep for about 5 minutes (if it steeps too long the flavor can become bitter) then strain, discarding flowers or reserving them for another use.Combine hibiscus syrup with remaining 2 1/2 cups water and lemon juice, stirring to combine. Divide among two 16-ounce plastic soda bottles, top off with additional water as needed. Add a small pinch of champagne yeast to each bottle. Seal the cap securely, shake well, and store in a warm, dark place for about 48 hours or until bottles are hard when squeezed. Transfer to refrigerator immediately to halt the fermentation process and chill overnight or up to a week before serving.

 

Step by step:

1. Stir sugar and 1/2 cup water together in a small saucepan. Bring to a simmer over medium-high heat, stirring until sugar is dissolved.

2. Remove from heat; add hibiscus flowers. Cover and let steep for about 5 minutes (if it steeps too long the flavor can become bitter) then strain, discarding flowers or reserving them for another use.

3. Combine hibiscus syrup with remaining 2 1/2 cups water and lemon juice, stirring to combine. Divide among two 16-ounce plastic soda bottles, top off with additional water as needed.

4. Add a small pinch of champagne yeast to each bottle. Seal the cap securely, shake well, and store in a warm, dark place for about 48 hours or until bottles are hard when squeezed.

5. Transfer to refrigerator immediately to halt the fermentation process and chill overnight or up to a week before serving.

Nutrition Information:

covered percent of daily need