Contains approx. 11 flowers.  100 percent natural.

Recipe By: Lee Etherington, Wild Hibiscus Flower Company: Serves 1:

Place a whole Wild Hibiscus Flower in the bottom of a champagne flute with the “petals” pointing up.  Pour in a dash of the crimson hibiscus syrup from the jar and top up with your favorite bubbly. All the bubbles stream off the flower as it slowly unfurls. At the end of the drink you can eat the flower with its natural flavor being similar to raspberry & rhubarb. Works best with sparkling wine like Champagne but you can also use sparkling water, lemonade or apple cider for non-alcoholic versions.

Made by the Wild Hibiscus Flower Company.  Sydney, Australia.