The Wild Hibiscus Flowers in Syrup
PERFECT FOR WEDDINGS, ANNIVERSARIES, OR ANYTIME!!!
The Wild Hibiscus Flowers in Syrup was discovered by happy accident at a lively Australian dinner party in 1998. Lee Etherington, the founder of the Wild Hibiscus Co., and a group of friends playfully dunked a crimson wildflower into a champagne flute. The flower slid gracefully to the bottom of the glass, as champagne bubbles streamed across it, and the petals slowly unfurled. It was Lee's Eureka! moment.
The edible flowers are a stunning presentation in champagne, as well as bubbly water for the non-alcohol drinkers or for kids. These flowers and some of the syrup do also a wonderful job on ice-cream and in salads, serving meat or melting cheese. They are also delicious stuffed with goat cheese.
Available in jars of 11 flowers. There is a 3 month shelf life once the jar is opened.