Wild Hibiscus Flowers Party Pack ~ 50 flowers
Right: Kurrajong Native Foods Proprietor Lee Etherington with his most spectacular creation, Wild Hibiscus Flowers in Syrup. Lee quotes: "I originally was making the hibiscus into a desert piece, the flowers are delicious & I simply loved the natural colour and shape of the flower. One night we were at a dinner party somewhere and they ended up dropped into a glass of Champange! The gils literally went nuts! It was amazing, it ended up a very rowdy night (the first of many ;) and so, after that I spent the next 4 years developing the product and working with specialist growers perfecting every single detail about them from the particular genetic strain of plants through to how they sit in the glass. Its so great now to share the flowers with people all over the world, to have my product involved with peoples weddings, special occasions, celebrations and everything, its a very special product and I love being a part of it".
Memorable Quotes: "We used your Hibiscus Flowers on New Years Eve, They were just a hit! Now I want to use them at my wedding"
"These are just the perfect gift! I bought 6 jars from you last week at the markets as gifts for the girls at work and they went mad for them -they were bouncing up and down with excitement! I have been sent back by them to buy another 18 jars for all their friends!"
Tasting Notes: A sweet Raspberry and Rhubarb flavour is the usual description of how our Wild Hibiscus Flowers taste although they offer much more than just flavour... The texture of the flower is firm but pliant, delicious on the palate at the end of a glass of bubbly. The flower is between sweet and tart and the syrup is sweet so you can control the effect on the flavour of the Champagne by how much syrup you put in. Best served with a tart sparkling wine such as a pinot noir/chardonnay blend.
Natural History: Wild Hibiscus Flowers Hibiscus sabdariffa is not truly a native but has been adopted as a native in the tropics, having grown in Australia for thousands of years and originally thought to have been introduced by Indonesian fisherman. Wild Hibiscus grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several closely related Native Hibiscus such as Hibiscus hetrophyllus or Native Rosella which grows all around Kurrajong.
Left is a close up of the flower in a glass of sparkling wine. The syrup forms layers or graduates in the glass, the perfect Champagne Cocktail! The flowers are actually the calyx or centre of the flower and contain a woddy seedpod which is removed by hand by our growers.
Kurrajong Native Foods now has contract growers throughout the tropics to produce our Wild Hibiscus Flowers exclusively for us. We are Australia's largest producer of Hibiscus products by a factor of at least 30, and its all done by hand! We have our plantations in several different regions to avoid natural disasters such as the devastating effects of cyclone which can wipe out a whole crop in 1 hour (speaking through experience!)
Cultural History: Wild Hibiscus has been spread throughout the world by people as they travel and migrate. Used in tea, desserts, chutneys, eaten fresh it is a good source of vitamin C and is used in many herbal remedies throughout the world. Originally it is thought to come from the Sudan in Africa but can now be found growing on every continent, proof of its wonderful flavour and appeal to people worldwide. 
Right: This picture shows one of our plantations stretching as far as the eye can see! Every flower is picked, deseeded, cleaned and packed into each jar entirely by hand, they are all unique!
Despite this, there are several variations between countries. The Australian variety is slender, triangular and petite. The Asian one is thick, curled back and robust. The Chinese variety is round and small, the African variety is long and thin, they are all a little bit different & it just so happens that our unique Australian variety is perfect to serve as a garnish in a Champagne flute!
Ingredients: Premium Whole Wild Hibiscus Flowers Hibiscus sabdariffa, Cane Sugar, Spring Water
Using your Wild Hibiscus Flowers: Best served as a garnish in Champagne or a good Australian Sparkling wine such as Yellowglen or the Jacobs Creek sparkling Pinot Noir/Chardonnay. 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.
Left: Is this the most spectacular food product on the market? We think so, but then we are a little biased! All colour and flavour comes just from the Wild Hibiscus Flowers, each jar is hand packed by our staff and there is a slightly different shape flower for each place in the jar, very time consuming and extremely difficult to produce en masse.
Also suitable in Cocktails, cordials, soda water or Lemonade for kids. Adds colour and flare to your next Christmas punch or use as the feature dessert garnish on a cheesecake, pavlova, flan or whatever! Why not use at your wedding, see our 'Wedding pack' of 100 flowers. Use the Syrup as a cordial or drizzle over or around desserts to take advantage of its spectacular colour.
Made By: The Wild Hibiscus Flower Company Pty Ltd & Kurrajong Australian Native Foods.
Storage: Store in a cool place, keep on your shelf for its spectacular colour! Best before date of 2 years from date of manufacture. Once open store in refrigerator where they will last for around 4 months.
Other Wild Hibiscus Creations: Rosella Jam in 50g, 120g, 230g & 1100g sizes. Wild Hibiscus Flowers in Syrup in 11, 21, 50 & 100 flower jars.
