Mission: carbonate all the things is undoubtedly underway. And I love it, being that I'm not a big drinker (despite my boozy baking), homemade sodas are a way I can concoct creative beverages and enjoy them just as much as any cocktail (although, might I add, this soda would be a stellar base for a boozy addition). This particular soda is a tart and fruity mix of hibiscus flowers and lemon; a hibiscus lemonade, if you will, with an effervescent fizz. And let me say I have *almost* made my way through the entire bag of dried hibiscus, so (unless I decide to order another bag, of course) my year long obsession with hibiscus might soon be coming to an end. I do still have some tinkering to do with my soda-fermentation process. And while yeast fermentation is never going to produce as many bubbles as a carbonated soda, it's still produces just enough fizz to tickle the tongue. Mysteriously, this one didn't get quite as bubbly as the peach version. Not sure why, perhaps cooler

Oct. 1, 2021, 11:26 a.m.

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