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.

 

Hibiscus Gazoz

Benny Briga & Adeena Sussman, from Gazoz
Servings/Yield

1

Category

Drink

Ingredients

    Hibiscus Gazoz

    • Baby beet greens
    • Mint sprig
    • 12 ounces seltzer
    • 3-4 large ice cubes
    • Hibiscus flowers and 1-2 tablespoons syrup (recipe follows)

    Hibiscus Syrup

    • 1 cup (45g) dried hibiscus flowers
    • 2 tablespoons fresh lemon juice
    • 1/4 cup (50g) sugar

    Directions

      Hibiscus Syrup

      1. 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

      1. To a 16 ounce glass add 1-2 tablespoons of hibiscus syrup along with a few blossoms and then the ice cubes.
      2. Fill with sparkling water, then add the baby beet greens and mint sprig. Insert a straw and enjoy immediately.

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