Instructions
Follow the steps and taste along the way.
Simmer the cherries
Put the frozen sour cherries and 450 ml of water in a small saucepan. Bring to a gentle boil, then simmer uncovered over medium heat for 7 minutes, until the cherries soften and release their juice.
Steep the hibiscus
Remove the saucepan from the heat, add 6 g of dried hibiscus, and leave to steep for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl, then gently press the cherries in the sieve with a spoon to release their juice.
Season the concentrate
Stir 50 g of honey and 1 g of salt into the warm concentrate until dissolved. Let the mixture cool, then stir in 45 ml of lemon juice. The concentrate should taste distinctly fruity and sweet-and-sour, but not overly salty.
Chill the concentrate
Cover the bowl and refrigerate for 20 minutes. Chilling helps preserve the bubbles after mixing and keeps the ice from melting too quickly.
Top with sparkling water
Divide 400 g of ice and the chilled concentrate among four glasses. Pour 150 ml of cold sparkling water into each glass and stir gently once. Serve immediately.
