Watermelon Hibiscus Probiotic Soda
It’s prime watermelon season, and prime sipping a fancy drink on the porch season, so let’s combine those seasons and make our very own watermelon hibiscus probiotic soda. This homemade fermented treat is refreshing, tongue-tingling (I know that’s a bit of a weird descriptor, but try it and you’ll know what I mean), sweet and tart. It is the most beautiful, dark, rich, red color. It has a strong watermelon flavor, but with the added brightness of hibiscus. This probiotic soda is carbonated through fermentation, and tastes like a cross between soda and kombucha. It can usually be made overnight, so make sure you get your soda started the night before, so it will be cold and bubbly in time for the afternoon heat!
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Dried Hibiscus
I don’t know if I’ve ever seen real fresh hibiscus flowers before, but I’ve certainly seen pictures. They’re most often red (but also come in other colors such as yellow and white), with five petals and a long center stamen. They’re bright, bold, flashy, and edible! Across history they have been consumed all over the world, from Africa to China to Mexico and Iran for food and medicinal reasons. One of the most common way to eat hibiscus is actually to drink it- in Mexico, the dark red tea is called Agua de Jamaica. We’re going to be making a different drink today, but it is just a refreshing. In China, the fresh petals are often lightly steamed and served similarly to how spinach is. Hibiscus can also be used as a dye, tea, spice, vegetable, and medicine. Studies show it has good potential at being able to help control high blood pressure. You can pickle it, and make jams, salsas, and more.
Hibiscus is bright, tart, and reminiscent of a cranberry in flavor, with a few floral notes. The tea is a dark red. The petals can also be eaten, although they are somewhat tough after they’ve been dried. You can cook them to soften them- in Mexico the texture is used like a meat alternative once the sour flavor has been extracted for tea. I have never seen fresh hibiscus for sale in my area (although I can’t say I’ve ever looked at a flower shop), but fortunately dried hibiscus is easily available online, and is fairly affordable. If you’re looking to get some, you can find it here.
Are you Pro Probiotic? Try one of these Fermented Recipes!
- Fermented Spreadable Sweet Chestnut Cheese
- Spicy Stinging Nettle Kimchi Recipe
- Southwestern Style Fermented Nopales Kimchi
- Garlic Scape Fermented Hot Sauce
- How to Make Preserved Kumquats
- Garlicky Lacto-Fermented Snap Peas Snack
Looking for Delicious Drinks? Try one of these!
- Super Refreshing Ginger Maple Pineapple Seltzer
- Homemade Root Beer with Sassafras
- Strawberry Vegan High Protein Smoothie Recipe
- Ginger Lemon Echinacea Get Well Tea in a Jar
Watermelon Hibiscus Probiotic Soda Tricks and Tips
- Champaign yeast is not the same as bakers yeast! It can be bought at a homebrew store, but if you don’t have one nearby you can easily purchase it online. Here is a link to the type I used.
- Dried hibiscus is often sold as a tea, and can sometimes be found at grocery stores. If you have a local Mexican grocery, that would be the best place to find it. Otherwise, you can always look online.
- You only need the smallest amount of yeast for this soda. I know most of us don’t have a 1/6th tsp. measurement, and it’s totally fine to eyeball it. Use a 1/4 tsp, and fill it up about one quarter of the way.
- Similarly to kombucha, homemade probiotic soda does contain a very small amount of alcohol.
- Check your soda for carbonation after about 12 hours. That has always been enough time for me, but it depends on the temperature you’re fermenting at. I’ve heard others say it takes them up to 48 hours to get a good soda.
- Keep a good eye on your soda, and taste them often. Sodas that have been left to ferment too long will become yeasty, alcoholic, and unappetizing.
- Unlike normally soda, probiotic soda will not become flat after opening!
- Your watermelon hibiscus soda should stay delicious for at least 2 weeks when refrigerated. I have never managed to keep mine that long.
- Don’t throw away those watermelon rinds! Use them to make this simple sauté, or some seasoned french fries!
- Make use of the hibiscus flowers with these Hibiscus Tostadas!
- This is not exactly a tip, but I bet you could make an AMAZING mixed drink with this soda and if you do I really want to know about it! Share in the comments!
Watermelon Hibiscus Probiotic Soda
Ingredients
- 2 1/2 lbs. watermelon flesh
- 1/2 cup dried hibiscus (about 1/2 oz)
- 1/2 cup granulated sugar
- 1/16th tsp. champaign yeast (roughly 1/4 of 1/4 tsp)
Instructions
- Combine the champaign yeast with 1 tbsp. of water, stir, and set aside.
- Rinse the dried hibiscus in cool water to remove any grit. Add the hibiscus to a saucepan, along with 3 cups of water. Bring to a boil, turn off the heat, and let steep for 10 minutes. After it has steeped, strain to remove the hibiscus and return the tea to the saucepan. Add the sugar and turn on the heat, stirring, until the sugar has dissolved. Remove from the heat and set aside.
- Add the watermelon flesh to a blender, and blend until smooth. Take a clean kitchen towel and use it to strain the liquid into a large bowl. Squeeze to extract all the liquid, and discard the pulp. Add the sweetened hibiscus tea and the champaign yeast to the watermelon juice and stir.
- Transfer the liquid to a demijohn with a lid (alternatively you could use a large soda bottle or any other large bottle with a tight fitted lid). Place in on your at room temperature and out of direct sunlight to ferment. Check after 12 hours- if you hear a good carbonated hiss and see a lot of bubbles you're good to go. If not you may need up to 48 hours of total fermentation time. Check periodically, since overly fermented soda will not be so tasty. Transfer into different contains if desired (or just keep in the same fermentation container), and store in the fridge.
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