50 g fresh ginger
60 g cinnamon sticks
125 g ground coffee
9 g cardamom pods
5 bay leaves
4 L water
4 tbsp salt
1 btl Susur's ice syrup
80 ml SodaStream orange syrup
Combine ginger, cinnamon sticks, ground coffee, cardamom pods, bay leaves, 2 1⁄2 litres of water & salt in a large pot and reduce on high heat to 1 cup. Remove from stove and let brine cool to room temperature.
Fill SodaStream bottle to the line; snap lock into machine and select highest fizz level; once complete, release and slowly add 40 ml (four caps full) of SodaStream orange syrup (pour on angle).
Seal cap and gently roll the bottle on its side until well mixed. Repeat steps one more time to have enough for the recipe
Add 1 1⁄2 L of double sweetened orange sparkling drink to brine as well as Susur’s ice syrup. Cut one whole 3-pound chicken in half and brine in mixture for 48 hours in the fridge. Remove chicken from brine, season with salt and pepper.
Roast in 375 degree oven for approximately 30 minutes or internal temperature reaches 165 degrees.