Four seasons.

Step 1

Steep the hibiscus tea leaves in 1 cup of hot water to make strong tea.

Step 2

Strain the tea and stir in the sugar.

Step 3

Add the remaining 3 cups of water. By diluting the tea this way, you cool it down faster and can add the ginger bug sooner, which speeds up preparation.

Step 4

Once the tea has cooled to room temperature, add the ginger bug.

Step 5

Fill glass flip-top bottles with the mixture and set aside in a cupboard or box to carbonate.

Step 6

Burp the bottles every day or two to release built-up carbon dioxide and prevent geysers and exploding bottles. Simply open and close the bottle quickly.

Step 7

The soda will be ready in approximately 3 days. Transfer to the refrigerator or ferment for longer for a higher alcohol content.