Use wild hibiscus flowers in syrup to add a touch of glamour and elegance to a glass of champagne. Carefully place one hibiscus flower in a flute and top up with champagne, then add a little drizzle of the bright pink syrup from the jar of hibiscus flowers. The champagne will turn a delicate pink, and the bubbles will open up the petals for a stunning blooming flower in every glass.
Your guests can eat the flowers afterwards – the vibrant flowers have a tart raspberry-rhubarb flavour.
Ingredients: wild hibiscus flowers (38%) (Hibiscus sabdariffa), cane sugar, water.
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