2 quarts water
¼ cup schizandra berries
¼ cup dried hibiscus flowers
½ cup evaporated cane juice
½ cup yogurt whey
Bring water to a boil.
Add the schizandra berries and simmer for 20 minutes.
Stir in the sweetener and allow it to cool slightly - until you can put your finger in the water.
Pour it into a 2-quart mason jar.
Add the hibiscus and whey and put the lid on.
Let it sit for 2-4 days on the counter.
Soda is done when it is fizzy and barely sweet.
Warmer weather and longer counter time will make it more fizzy and less sweet.
Strain, refrigerate, and enjoy!
Water must be nonchlorinated. Chlorinated water can be set out in a bowl overnight and the chlorine will evaporate.
To make yogurt whey place one cup yogurt in a non-chlorinated coffee filter and leave overnight. The liquid that drips to the bottom is whey and the thicker yogurt is cheese.