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

Hibiscus Gazoz

Ingredients

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    • Baby beet greens

    • Mint sprig

    • 12 ounces seltzer

    • 3-4 large ice cubes

    • Hibiscus flowers and 1-2 tablespoons syrup (recipe follows)

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    • 1 cup (45g) dried hibiscus flowers

    • 2 tablespoons fresh lemon juice

    • 1/4 cup (50g) sugar

    Directions

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      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.*

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      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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