As you plan your holiday celebrations, check out what Wild Hibiscus Flowers have to offer! These versatile dessert toppers, hors d’oeuvres, and drink decorations look sophisticated and taste like a mix of raspberries & rhubarb. Each 8.8 oz jar comes with approximately 11 flowers and 100% natural syrup. Think outside the jar with these party themed ideas:


WILD HIBISCUS ROYALE

This drink was first served at the legendary Dorchestor Hotel London in 2006, where it remains the most popular Champagne cocktail on the menu. Decadent, divine & oh so classy… a new classic is born!

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

• Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
• Place Wild Hibiscus Flower in bottom of glass & stand upright
• Add rose water & some bruised torn mint pieces
• Top with Champagne
• Pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
  **Tip: pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.

WILD HIBISCUS CHAMPAGNE JELLIES

A perfect, simple, very adult and absolutely gorgeous dessert for your next dinner party! Your guests will never know how simple this is, and you will seem like an Iron Chef!

1 jar Wild Hibiscus Flowers in Syrup
2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is great for this recipe)
½ cup water
5 gelatin leaves or 3 teaspoons gelatin powder
Whipped cream, dark chocolate curls & maraschino cherries for garnishing

• Add sparkling wine to a mixing bowl
• Pour ½ cup of the Hibiscus syrup (no flowers) into the wine.
• In a small saucepan over low heat, warm water & dissolve gelatin. Do not boil
• Pour into the wine through a sieve & mix through
• Place a Wild Hibiscus Flower into 6-7 champagne flutes or fancy glasses & fill 2/3 of the glass with the jelly mix.
• Refrigerate overnight to set (the flowers will set in all sorts of crazy positions)
• Top with whipped cream, maraschino cherry (preferably with stems) & dark chocolate pieces.
  **Tips: Curl dark chocolate by warming slightly & using a potato peeler. Canned whipped cream works great for decorating.

WILD HIBISCUS WITH GOAT CHEESE

These Wild Hibiscus Flowers filled with fresh chevre are an instant hit! Better yet, they’re so easy to make. Just roll soft goat cheese into a small ball, stuff it into the flower, and finish with a garnish of chive!