2. In a small saucepan, stir together the liquid, zest, and sugar. Bring to a boil over high heat, stirring to make sure all of the sugar has dissolved. Remove from heat and cool. Using a small, fine-meshed sieve, strain the cooled syrup into a jar and discard the zest.
3. To make soda, stir 3 tablespoons of syrup into 8 ounces of cold carbonated water. The syrup will keep for 2 weeks in the fridge.
Makes syrup for 6 to 8 glasses of soda
Grapefruit soda (right) is featured with the Hibiscus Ginger Ale
Photograph by Mitch Mandel
Originally published in Organic Gardening magazine, April/May 2013