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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.
Drink
1
Benny Briga & Adeena Sussman, from Gazoz
Baby beet greens
Mint sprig
12 ounces seltzer
3-4 large ice cubes
Hibiscus flowers and 1-2 tablespoons syrup (recipe follows)
1 cup (45g) dried hibiscus flowers
2 tablespoons fresh lemon juice
1/4 cup (50g) sugar
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.*
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.
*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
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