Sparkling Sour Cherry and Hibiscus Lemonade

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.