Ingredients

The following ingredients have 2 Servings
  • 3 cups warm water, divided
  • 1/2 cup sugar
  • 1/3 cup dried hibiscus flowers
  • 1/2 cup fresh lemon juice (from about 4 large), finely strained
  • champagne yeast*

Instruction

  • 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.