Ingredients
Hibiscus Gazoz
Hibiscus Syrup
Directions
Hibiscus Syrup
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.
Recipe excerpted from Gazoz by Benny Briga & Adeena Sussman
© 2021 Artisan Books
Photographs © Dan Perez
Questions? Contact helen@laboiteny.com
