Simply place a whole wild hibiscus flower in a champagne flute, pour in some syrup and fill up with bubbly! All the bubbles stream off and gently unfurl the flower. Or make it a wild hibiscus champagne cocktail, add bitters to a sugar cube and then tuck the sugar cube in the center of the flower, add bubbles and enjoy the show! You can eat the flower; it has a delicious raspberry and rhubarb flavour.

Each 200 ml jar contains approximately 11 flowers.