Hi there, Shopify is currently not working, but don't worry, we can always be reached at info@laboiteny.com Just contact us there and we'll get back to you when things are up and running again.
Gazoz was a common term for soda in Israel in the past, derived from the Turkish and French languages and commonly served at a soda fountain. This recipe hearkens back to those days when things were more handmade, but is thoroughly modern in its presentation.
Soak the hibiscus petals in cold water to cover for 10 minutes. Add the lemon juice and let stand for a few hours, then sprinkle with the sugar and let stand at room temperature, stirring every few hours, until the sugar has dissolved, 24 hours. Transfer everything to a jar (do not strain), seal, and store in the refrigerator for up to 1 year.*
Hibiscus Gazoz
To a 16 ounce glass add 1-2 tablespoons of hibiscus syrup along with a few blossoms and then the ice cubes.
Fill with sparkling water, then add the baby beet greens and mint sprig. Insert a straw and enjoy immediately.
Recipe Note
Recipe Note
*If you’d like to sterilize the syrup before storage, transfer the mixture to a small saucepan and simmer over low heat for 3 minutes; remove from the heat and let cool completely, then store as directed.
