This recipe is a wonderful lacto-fermented cold infusion of Hibiscus and Rose Hips (cold infusion protects the delicate Vitamin C of the Hibiscus and Rose Hips). It is simple and kids LOVE it. In order to make ti you will need a 2 qt. mason jar and a few bale-top brewing bottles.

Ingredients

• 1/2 cup Hibiscus Flowers
• 1/4 cup Rose Hips
• Just under 2 quarts filtered or spring water in a 2 quart mason jar
• 1 lime
• 1 cup raw local honey
• ~ 1 pint raw cream
• paper straws !

Instructions

1. Place Hibiscus and Rose Hips in jar of filtered water.
2. Add 1 cup of honey, close lid tightly and shake.
3. Let sit in warm place (in the winter Sun is great) for 2-5 days, depending on the temperature, until it begins to have a fizz and the sweetness is dissipated. The natural bacteria on the plants and in the air will begin to digest the sugars and produce lactic acid and other enzymes and probiotics.
4. Transfer to bottles (like beer) that can withstand pressure and let sit for another 2 or 3 days until nice and fizzy (be careful to check it twice a day for over fermentation or it will explode all over the ceiling!) and move to the fridge.
5. When you want to make your Italian Soda, just pour into an 8 oz glass and add about a 1/8 cup of cream or to taste. The cream will provide a buffer from the sugar in the soda and help balance blood sugar.

* Advanced notes:

~ For those of you familiar with fermentation, yes, you can add whey or kefir grains instead, but the more local your bacteria the more medicinal your brew will be.

~ Also, honey has a reputation for being antimicrobial which it is. However, when diluted its antimicrobial properties are also diluted, and it is a perfect food source for the local lactic acid producing creatures to feast on and create a bubbly brew for us as a byproduct.

* Check with your doctor about vitamin C levels during pregnancy.

* First published in the Tiny Peasant Pantry E-Book by Kris Antonius.