Hibiscus Ginger Ale

By garciamoss

Dried or fresh hibiscus flowers make a delicious and pretty tea. Combine them with ginger, and you have a gorgeous drink. The optional pinch of salt discreetly brightens the flavor.

Ingredients

• 1/2 cup fresh organic hibiscus flowers or 2 tablespoons dried hibiscus
• 1/4 cup roughly grated, unpeeled gingerroot
• 3/4 cup sugar
• Juice of 1/2 lemon
• Pinch of salt (optional)

Preparation

Step 1

1. Add the hibiscus, gingerroot, sugar, lemon juice, salt, and 1 cup water to a small saucepan and stir to combine. Bring just to a boil over high heat. Stir to make sure all the sugar has dissolved. Take off heat and steep for 20 minutes. Strain the syrup into a jar, squeezing the solids to extract maximum flavor. Discard the flowers and gingerroot.

2. To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water.

3. The syrup will keep for 2 weeks in the fridge, but the flavor of syrups made with fresh flowers may change after a few days.