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How
To Use Your Wild Hibiscus Flowers:
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 opening up the
flower.
The
Champagne graduates from crimson at the bottom to light pink
at the top |
Bulk
Buys:
$37.95 / Jar of 50
$69.95 / Jar of 100
Postage – NSW -$8.50
Anywhere else in Australia - $11.00
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Tasting Notes:
A
sweet Raspberry and Rhubarb flavour is the usual description
of how our 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. |