Wild Hibiscus Flowers In Syrup For Sparkling Drinks

Wild Hibiscus Flowers In Syrup For Sparkling Drinks

Product number: 40294

From the foothills of Australia’s Blue Mountains come these special Edible Hibiscus Flowers in Syrup which create an eye-catching addition to champagne, Prosecco or any other fizzy drink... the more bubbles, the more dramatic the unfurling effect of the flowers.

Pretty in pink

A wonderful treat for weddings, celebration parties, cocktail evenings or to give as a gift, with a fruity taste that’s something like a medley of summer berries or a mixture of rhubarb and raspberry, once you’ve watched the deep pink flower unfurl and finished the last drop of fizz, you can even eat the delicious morsel – the texture is deliciously similar to firm lychee or dried cranberries.

How to enjoy Hibiscus Flowers

These edible hibiscus flower decorations are perfect for adding the wow factor to any fizzy drink – simply place one of the hand-picked flowers in your favourite champagne flute or saucer. The magic starts when you fill up with fizz; watch with bated breath as, before your very eyes, the petals will slowly begin to unfurl. Your drink will gently turn pink and as the bubbles settle, a delicate bloom will be revealed – a pleasant surprise for you and your guests alike.

Great for Prosecco, champagne and cava, hibiscus is also ideal for livening up a glass of lemonade if you want to keep a clear head – and adding hibiscus flowers to mocktails is a brilliant way to make the children at your party feel as if their drinks are special too.

To see them at their very best, we recommend a wider glass or flute to allow them plenty of space to open. The accompanying syrup can be added to cocktails, drizzled over desserts and can also be added to your fizz along with the flower – the more you add, the sweeter (and more pink) your drink will become. We do recommend a taste test to find the right ratio for you.

Please note: adding the hibiscus-infused syrup to your glass with the flower head will thicken the drink slightly, which makes the flowers slower to open. For a more dramatic opening, add less syrup.

Not just for drinks

Hibiscus flowers are not just for decorating your drinks – they’re a lovely garnish for individual desserts, a fantastic complement to savoury salads and baked cheeses and a tasty addition to festive cheese platters.

Where do Hibiscus Flowers come from?

Sometimes called Rosella, Hibiscus Sabdariffa is native to the tropical belt of Australia and is thought to have been brought to the northern shores by Indonesian fishermen thousands of years ago – it’s a fast-growing plant that’s rich in vitamin C and quite different to the ornate (and non-edible) European garden variety. Grown and harvested without pesticides or chemicals, they’ve been named as ‘Wild’ Hibiscus by the founders of the company that first farmed them in the Blue Mountains of Queensland. Now that their popularity has grown, and needing to fulfil a worldwide demand, the Wild Hibiscus Company chases the sunshine across Australasia, enabling rural farming communities to gain from this rapid-growing flower that can take as little as three months from planting to harvest and can be easily alternated with other food crops that will benefit the region.

How do the flowers get into the jar?

Once the pretty pink flowers have opened, each fresh hibiscus is carefully hand-picked, deseeded and quality-checked before being packed delicately into each jar so that they won’t get damaged. As you can imagine, it takes some skill to fit 11 flowers into each jar, and great care is taken to arrange them to suit their individual shapes. Cane sugar and water are added and the flowers are cooked inside the jar, infusing their unique flavour and naturally pink colour directly into the syrup before being vacuum sealed to keep them at their best. There’s very little wastage as any less beautiful flowers are used to make hibiscus extract or dried and added to herbal tea varieties.

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