Wild Hibiscus Flowers in Champagne April 21, 2015 01:30
|Recipe By: Lee Etherington, Wild Hibiscus Flower Company|
Simply place a whole Wild Hibiscus Flower in the bottom of a champagne flute with he “petals” pointing up. You can also use the Wild Hibiscus Flowers in Rose Syrup.
Pour in a dash of the crimson hibiscus syrup from the jar and top up with your favorite bubbly.
All the bubbles stream off the flower as it slowly unfurls. At the end of the drink you can eat the flower with its natural flavor being similar to raspberry & rhubarb.
Works best with sparkling wine like Champagne or Prosecco but you can also use sparkling water, lemonade or apple cider for non-alcoholic versions.