2 L filtered water
75g organic, dried hibiscus flowers
150g granulated sugar

You will also need:
2L sterilised, glass jar
(with plastic or metal cap)

Fermented drinks have a natural fizz, amazing colour, tangy flavour and many contain good bacteria (probiotics), which can help us maintain or even restore our bodies gut flora. Mix this lively ferment with mineral water and ice for a light & refreshing drink.



Boil water in a saucepan. Reduce heat and add dried hibiscus flowers and simmer for 15 minutes. Strain liquid through a sieve into another bowl. (The flowers can be kept  and dried in oven on very low heat. I sprinkled a small amount of coconut sugar on them, dried them in the oven and used them as a sprinkle on my oats in the morning).  Add the sugar to the liquid and stir. Let  cool to room temperature. Pour into a glass jar on  tray and make sure that you leave approximately 5 cm of space at the top. Cover the jar with muslin and secure with twine or elastic band. Write down the date of pouring. Store away from light at room temperature on a tray.Stir daily with a wooden spoon. it should start bubbling anywhere from 3-10 days. The warmer the weather the faster the ferment. The taste should be more tart than sweet. If too sweet let it bubble for longer. Transfer into a thick, good quality swing top bottles and store in the refrigerator. 

This recipe was adapted from Kombucha, Kefir, And Beyond by Alex Lewin & Raquel Guajardo