Hibiscus Sparkle
Recipe updated May 11, 2025Tastes like a sharp splash of cranberry, bright and tangy with just enough bite to wake up your palate. The tartness quickly softens into smooth floral notes — hints of rose, red berries, and dried fruit. It’s fizzy but not aggressive, lifting the flavors without overpowering them. The finish is clean and slightly astringent, making it feel more like a sparkling infusion than a soda. Bold in color and taste, it’s refreshing without being sugary — crisp, cooling, and a little wild.
Fermentation depends on many factors — the health of your ginger bug, room temperature, humidity, and the sugars you use. Every batch can behave a little differently, so stay observant and adjust as needed. If you see fuzzy mold on the surface, or if the drink smells rotten, yeasty in a bad way, or otherwise unpleasant, discard it — do not taste it. Clean all tools thoroughly before starting a new batch.
Time required
5 min prep, 10 min brewing, 4 hours for cooling, plus 4–6 days fermentation until it reaches your desired taste. This doesn’t include the time to make the ginger bug starter.
Measurement system
Expected yield 0.0 liters
Ingredients
- 200 ml ginger bug
- 14 g dried loose-leaf hibiscus
- 2.8 liters filtered water
- 120 g sugar
Equipment
- Fine nylon mesh sieve (200+ micron)
- Glass jar with airlock
- Stainless pot
- Flip-top bottles