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Steep the hibiscus tea leaves in 1 cup of hot water to make strong tea.
Strain the tea and stir in the sugar.
Add the remaining 3 cups of water. By diluting the tea this way, you cool it down faster and can add the ginger bug sooner, which speeds up preparation.
Once the tea has cooled to room temperature, add the ginger bug.
Fill glass flip-top bottles with the mixture and set aside in a cupboard or box to carbonate.
Burp the bottles every day or two to release built-up carbon dioxide and prevent geysers and exploding bottles. Simply open and close the bottle quickly.
The soda will be ready in approximately 3 days. Transfer to the refrigerator or ferment for longer for a higher alcohol content.