Name: Hibiscus Gazoz
Yield: 1
Ingredients: 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

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

Author: Benny Briga & Adeena Sussman, from Gazoz
Servings: 1
Category: Drink

Ingredients

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

Directions

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.