Wild Hibiscus Flowers in SyrupJust add bubbles.
One whole flower turns a glass of bubbles into something special. Enjoy its blackberry and raspberry flavour, then use the ruby syrup in cocktails, desserts and dressings.
Formats, pricing and availability for your region.
One flower.
Just add bubbles.
Place a whole hibiscus flower in the bottom of a flute. Pour Champagne, sparkling wine or a sparkling mocktail over it — then enjoy the flower too.
A whole hibiscus flower, ready in the flute.
Illustration of a serving idea. See the preparation steps below.
The flower is part of the experience.
Its berry-like flavour and soft, fruit-roll-up texture make it more than a garnish. The smaller jar suits entertaining; the 50-flower jar makes the same presentation easy to repeat for service and events.
Choose a flower
Lift a whole flower from the jar and place it in the bottom of a champagne flute.
Pour the bubbles
Add sparkling wine or a sparkling mocktail. Spoon in a little syrup to suit your taste.
Enjoy every part
Serve the drink, then enjoy the flower. Yes, you can eat it!
For the glass.
And the plate.
Find the
right format.
Tell us where you’re based and what you’re making. We’ll help you find the right format.
- 11-flower jarAsk for pricing
- 50-flower jarAsk for pricing
Availability and supply options depend on your location.
Ask about this product View 8.8 oz jar on AmazonGood questions.
Useful answers.
Can you eat the hibiscus flower in the glass?
Yes. The whole flower is edible, with a berry-like flavour. Enjoy it after the drink, or use it as a garnish on a dessert.
How do you serve hibiscus flowers in Champagne?
Place a flower in the bottom of a flute with its points facing up. Add a little syrup from the jar and top with Champagne or your favourite sparkling wine.
Can I use the syrup as well as the flowers?
Yes. Stir it into drinks or use it to finish desserts. The flowers and syrup are both ready to use from the jar.
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