Recipe: Hibiscus and Rose Hip Soda
Categories:
Food & Health
Posted on Friday, August 1st, 2008 at 1:47 am by dpacheco
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The following recipe is from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice. It is a recipe for the Wort Moon.
Hibiscus and Rose Hip Soda
Makes 2 quarts or 2 liters
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.
- 1/4 cup dried hibiscus flowers, available at herb stores (or in Mexican markets as jamaica)
- 1 tablespoon dried rose hips, available at herb stores or online
- 1/2 cup agave nectar
- 1/2 cup kefir grains or 1 cup yogurt whey (page 313)
- 1/2 organic lemon
- Filtered water
- Put the hibiscus, rose hips, agave nectar, and whey or kefir grains in a 2-quart 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 two glass bottles with screw tops. I use the bottles from the mineral water Gerolsteiner. Put an even amount into both bottles. If they are 1-quart bottles, they should be full; if they are 1-liter bottles, add enough water to fill to the top. 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. Once they are cold you can enjoy them anytime! 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.
