Wild Hibiscus Flower in Syrup

I want one of these for my next celebration… whether it’s with champagne or seltzer water, the flower will begin to bloom when introduced to any bubbly liquid. This also reminded me of those flowering teas, but much more exciting to look at and you can eat the flowers too. This flower look so alive and colorful, almost too pretty to be eaten. Wow, this is such a great idea!

A description from The Wild Hibiscus Company:

“Wild Hibiscus Flowers have a sweet raspberry rhubarb flavor although they offer much more than just flavor.

The texture of the flower is firm but pliant, delicious on the palate at the end of a glass of bubbly. The flower and the syrup are delicately sweet so you can control the effect on the flavor of the Champagne by how much syrup you put in. The flowers are best served as a garnish in Champagne or a good Sparkling wine. Place a whole Hibiscus Flower in the bottom of a Champagne flute, pour some of the Crimson Syrup in on top and then fill up with Champagne! The spectacular, crown shaped flower sits in the bottom of the flute with all the bubbles streaming off and opening up the flower. The Champagne graduates from crimson at the bottom to light pink at the top.”

Continue reading about Wild Hibiscus Flower at Cambree Notes here.


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