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Homemade Hibiscus Ginger Soda

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Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

A homemade hibiscus ginger syrup forms the base of this refreshing vegan and gluten free drink. Once you’ve made your syrup, simple add some to sparkling water and finish with a squeeze of fresh lime juice!

Making your own custom flavored sodas at home is as simple as making a flavored syrup! Combine your flavored syrups with plain sparkling water and you’re good to go. Here you’ll find a guide to making your own flavored syrups along with a recipe for my homemade hibiscus ginger soda. I hope you enjoy it!

Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

How to Make Simple Syrup

I’ve found over the course of many batches that I prefer a ratio of 3/4 cup water to 1 cup sugar to make a thicker syrup (or, a ratio of .75: 1). I tend to use organic cane sugar but you can use whatever plain granulated sugar you have on hand.

BASE RECIPE

  • 1 cup plain granulated sugar
  • 3/4 cup water

Combine the water and sugar in a small sauce pan. Heat the mixture over medium heat, stirring occasionally to help the sugar to dissolve. Once the mixture comes to a simmer, let it simmer for 2-3 minutes then remove it from the heat.

Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

How to Flavor Your Simple Syrup

Now comes the time to add what you are flavoring the syrup with. If you’re using dried herbs, use roughly 1/3 cup. If you’re using fresh herbs or other fresh plant material, use roughly 1 cup. Add whatever you have chosen to use to the hot syrup, tamp/muddle it down into the syrup, then cover the pot with a lid and let it steep for 30 minutes. After 30 minutes, strain the syrup through a sieve to remove the plant matter. Store your syrup in an airtight container in the fridge for up to 2 weeks.

Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

How to Make Mint Simple Syrup

Follow the base recipe above. Once you remove the syrup from the heat, add in 1 gently-packed cup of fresh mint leaves. I have three kinds of mint in the garden so I used a mix of peppermint, spearmint, and chocolate mint. Muddle the fresh mint into the syrup with the back of a wooden spoon. The point is to gently bruise the leaves to get them to start releasing their essential oils into the syrup. Cove the pot with a lid and let the syrup steep for 30 minutes. After 30 minutes, strain out the mint. Store your mint syrup in an airtight container in the fridge for up to 2 weeks.

Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Suggestions for Using Your Simple Syrups

Making your own flavored sodas is pretty straightforward. All you need is your finished syrup and sparkling water. Depending on which simple syrup I use, I like to balance the flavors with a bit of acidity from either an orange, lemon, or lime. As for the amount used? It’s entirely up to you and how sweet you want it. I typically use 1-2 tablespoons of syrup for about 8-10 ounces of sparkling water.

  • I’ve been using the mint syrup over the past week and have combined it with fresh lemon juice and sparkling water, fresh clementine juice and sparkling water, and with my cashew milk and cold brew for an iced mint latte vibe.
  • Want to use these in a cocktail? For mojito vibes, combine mint syrup with fresh lime, rum, and a splash of sparkling water. The hibiscus ginger syrup would pair well with vodka and a bit of tonic water or sparkling water. Get creative and find combinations you like!
  • Want to flavor your coffee drink? Mint, Lavender, and Rosemary are all good options. You could also make one with chai spices/chai loose leaf tea for those cozy vibes.
  • Aside from beverages, you can drizzle your syrups over ice cream, yogurt, fruit, pancakes, or waffles.

Cheers!

Homemade Hibiscus Ginger Soda (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Homemade Hibiscus Ginger Soda

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  • Author: Courtney West
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cup syrup 1x
  • Diet: Vegan
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Description

A homemade hibiscus ginger syrup forms the base of this refreshing vegan and gluten free drink. Once you’ve made your syrup, simple add some to sparkling water and finish with a squeeze of fresh lime juice! 

Ingredients

Units Scale

for the syrup:

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 cup minced fresh ginger root
  • 1/3 cup dried hibiscus

for the soda:

  • plain sparkling water
  • fresh lime juice
  • borage flowers for garnish, optional

Instructions

Combine the water and sugar in a small sauce pan. Heat the mixture over medium heat, stirring occasionally to help the sugar to dissolve. Once the mixture comes to a simmer, add the ginger and hibiscus and let it simmer for 3 minutes then remove it from the heat. Allow the syrup to steep for 30-60 minutes, tasting it to make sure you like the flavor. 

Strain out the ginger and hibiscus. Store your syrup in an airtight container in the fridge for up to 2 weeks.

To make a glass of the hibiscus ginger soda, add 1-2 tablespoons of the hibiscus ginger syrup to 8 oz of sparkling water along with a squeeze of fresh lime juice. Stir gently to combine, then add ice and garnish with borage flowers if you like. 

  • Prep Time: 5 minutes
  • Steeping Time: 30-60 minutes
  • Cook Time: 10 minutes
  • Category: drink

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Easy Vegan Granola

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Easy Vegan Granola (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Making your own vegan and gluten free granola is incredibly easy! Aside from the base of oats, maple syrup, and coconut oil, you can add any nuts, seeds, and spices that you like! Enjoy your granola with milk, yogurt, ice cream, or anything that suits your fancy.

While in the process of taking inventory of my pantry the other day, I decided to make up a batch of stove-top granola with some of the odds and ends. I tend to always stick to the same granola formula (developed originally for my Kitchen Sink Granola at the farmers market) whether I’m baking it in the oven or on the stove. I’ve included instructions for both methods for you below!

Easy Vegan Granola (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tips for Making the Best Granola

I baked A LOT of granola in the bakery days of Sweet Miscellany. I’m talking hundreds of pounds a year! As easy as granola is in terms of ingredients, there are several key factors that lead to a consistently delicious batch every time.

  • It’s all about the baking temperature! The best granola (in my opinion) is baked low and slow. In other words, it’s baked at a lower temperature (300-325) for a longer period of time.
  • Tossing the granola is key to even toasting. I like to use a spatula to gently toss the granola every 10-15 minutes during its baking time.
  • Adding dried fruit to your granola is great, but DO NOT bake it along with the granola. It will get hard and unappetizing in the oven. Instead, add the dried fruit to your granola after it comes out of the oven.
  • In my opinion, the combination of maple syrup and coconut oil yield the most delicious tasting granola! It’s baking magic. Just trust me.
Easy Vegan Granola (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

How to Enjoy Your Granola

A classic pairing is to enjoy granola with milk or yogurt. In the summer, I’ll pair granola with berries but in the fall and winter I love it with apples or pears. In the summer I love to sprinkle some granola over ice cream, especially a fruity one like strawberry! Or you can try it over my Honey Sage Ice Cream. If smoothie bowls are your thing, try sprinkling your homemade granola over the top. Or, scatter a handful over melted chocolate for a batch of chocolate granola bark.

If you feel like treating yourself to something special, here’s one of my favorite ways to enjoy this granola: cut a ripe papaya in half and scoop out and discard the seeds. Squeeze a bit of fresh lime juice over the flesh of the papaya. then fill the cavity with your favorite yogurt. Top the yogurt with a sprinkle of the granola and some cacao nibs if you like.

Easy Vegan Granola (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Easy Vegan Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney
  • Total Time: 35-50 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan
Print Recipe

Description

Making your own vegan and gluten free granola is incredibly easy! Aside from the base of oats, maple syrup, and coconut oil, you can add any nuts, seeds, and spices that you like! Enjoy your granola with milk, yogurt, ice cream, or anything that suits your fancy. 

Ingredients

Units Scale

for the granola:

  • 1 cup rolled oats
  • 1 cup nuts/seeds (customize this however you like!)
  • 1 heaping tbsp coconut oil
  • 3–4 tbsp maple syrup
  • 1/2 to 1 tsp spices (use what you like!)
  • pinch of sea salt

Instructions

You can make this granola on the stove or in the oven! Both methods are included below.

For the Stove Top Method:

Heat a large skillet over medium heat. Add the coconut oil. Once the oil melts, add the oats, nuts/seeds, spices, and salt. Stir the granola mixture to coat it in the oil, then continue to stir every couple of minutes until the mixture turns a nice shade of golden brown. Add the maple syrup (it will sizzle!) then continue to stir the granola until it starts to clump together and look a bit drier. Remove the pan from the stove and let the granola cool in the pan. This is a crucial step because while it cools, the maple syrup will firm up and create a clumpy granola texture. Once it has cooled, eat it as you like. You can add dried fruit to your granola at this point if you prefer. Store leftovers in an airtight jar for up to 2 weeks. 

For the Oven Method:

Preheat your oven to 300 degrees. Grease a large rimmed baking sheet with a bit of coconut oil. Mix together the oats and nuts/seeds in a bowl and set aside. Melt the coconut oil, then add it to a small bowl along with the maple syrup, spices, and salt. Whisk to combine, then pour over your dry mixture. Toss the dry mixture until it looks evenly coated in the wet mixture then spread it in an even layer on your baking sheet. Put the baking sheet in your pre-heated oven. Bake the granola for 30-45 minutes or until it turns golden brown, making sure to remove it from the oven and toss the mixture with a spatula every 10 minutes during baking to ensure even browning. Let the granola cool completely on the pan before eating or storing in an airtight jar. The granola will keep for up to 2 weeks. 

Notes

  • For the batch you see here, I used a combination of pecans, walnuts, buckwheat groats, and flaked coconut. For spices I used 1/4 tsp ground cloves and 1/2 tsp ground ginger. 
  • You can easily double or triple the recipe to make a bigger batch. This granola is best if enjoyed within two weeks but you can also freeze it to make it last longer if you like! 
  • Make sure you’re using a certified gluten free rolled oat if you need to make your granola gluten free. 
  • Prep Time: 5 minutes
  • Cook Time: 30-45 minutes
  • Category: breakfast

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!