Hibiscus Ginger Ale

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. 2

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

3. 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.

* Per serving · 4 servings · Values may vary.

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