250 Grams 11 Flowers in Syrup
Simple, Elegant & oh so good! Sold in over 30 countries. Wild Hibiscus Flowers in Syrup® have taken the world by storm and are now available through most of the worlds best specialty food retailers including Harvey Nichols, Harrods, Whole Foods Market and David Jones here in Australia. Now oavailable on www.onlybitters.com.
Served as a garnish in Champagne the flower slowly unfurls in the bubbles making the perfect garnish for special occasions.
Tasting Notes: A sweet Raspberry and Rhubarb flavour is the usual description of how the Wild Hibiscus Flowers taste although they offer much more than just flavour... The texture of the flower is firm but pliant, delicious on the palate at the end of a glass of bubbly. The flower is between sweet and tart and the syrup is sweet so you can control the effect on the flavour of the Champagne by how much syrup you put in. Best served with a tart sparkling wine such as a pinot noir/chardonnay blend.
Natural History: Wild Hibiscus Flowers Hibiscus sabdariffa is not truly a native but has been adopted as a native in the tropics, having grown in Australia for thousands of years and originally thought to have been introduced by Indonesian fisherman. Wild Hibiscus grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several closely related Native Hibiscus such as Hibiscus hetrophyllus or Native Rosella which grows all around Kurrajong.
Ingredients: Premium Whole Wild Hibiscus Flowers Hibiscus sabdariffa, Cane Sugar, Spring Water
Using your Wild Hibiscus Flowers: Best served as a garnish in Champagne or a good Australian Sparkling wine such as Yellowglen or the Jacobs Creek sparkling Pinot Noir/Chardonnay. Place a whole Hibiscus Flower in the bottom of a Champagne flute, pour some of the Crimson Syrup in on top and then fill up with Champagne! The Spectacular, Crown shaped flower sits in the bottom of the flute with all the bubbles streaming off and subtly opening up the flower. The Champagne graduates from crimson at the bottom to light pink at the top.
For more recipes including cocktails please visit http://www.wildhibiscus.com/cocktails/index.html
Storage: Store in a cool place, keep on your shelf for its spectacular colour! Best before date of 2 years from date of manufacture. Once open, store in refrigerator where they will last for around 4 months.