The dark reds & purples have been calling me so loudly, Elderberry soda is another favourite once fall arrives ! Hibiscus has been such an ally in this season, it is especially amazing for the heat and excess pitta, along with being so mineral and vitamin rich! I find hibiscus really allows us to metabolize the sun and heat much better, so we can receive the benefits of this season more deeply.
The ginger bug is such a nice way to get into fermented drinks as it is very simple to make and maintain.
There are endless amounts of sodas you can make once you have your ginger bug going!
Homemade ginger ale, homemade medicinal root beer, hibiscus, butterfly pea, lemonade, wild berry, peach, pine , and so many herbal infusion options.
Ginger bug recipe :
Ingredients:
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Organic fresh ginger
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Cane sugar
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Spring water or Filtered (about 3/4 cup)
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Clean glass jar
Method:
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Rinsing ginger, patting dry
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Adding 3/4 cup of water to your jar
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Chopping up 2 tablespoons of ginger, adding to you water.
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Adding 2 tablespoons of cane sugar, mixing well. Close your jar with lid.
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Adding 1 teaspoon of ginger and 1 teaspoon of cane sugar daily, stirring really well.
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Keep doing this daily until your ginger bug becomes active. This will usually take around 5 days but can be more or less depending on environment. You will know it is ready because your ginger will sink, it will smell yeasty and there should be bubbles as well.
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If you are not using your ginger bug consistently, you can keep it in the fridge, making sure you are feeding you bug weekly.
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Topping the water up after using for recipes.
Hibiscus Soda Recipe:
Ingredients:
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3/4 cup dried hibiscus
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Quart size mason jar
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Quart high quality water
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4-6 tablespoons cane sugar
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Flip top bottle
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We also added fresh lemon balm since we had lots extra!
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1/4 cup ginger bug
Method:
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Adding your hibiscus into your quart mason jar, topping with cold water, closing with lid. Allowing to infuse for 12 hours.
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Straining your infusion, dissolving your sugar in warm water & adding in.
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Using a funnel, pouring your strained hibiscus infusion into your flip top bottle, leaving a little bit of space for your ginger bug.
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Adding 1/4 cup of strained ginger bug to your hibiscus.
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Allow to ferment anywhere from 3-7 days depending on your environment. 3-4 days is pretty average! Burping to release air every day.
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Once it is nice and fizzy, you can move your soda to the fridge and enjoy this probiotic, mineral and vitamin rich delicious drink!
