Jamaicans, Cubans and Mexicans for example all know how wonderful juice made from dried hibiscus flowers tastes- refreshing, a bit tart and a gorgeous ruby red colour, this juice (known as jugo de Jamaica) is a staple thirst-quencher on any hot summer’s day. Now a family-operated company based out of Sydney, Australia has taken the beautiful flower to a whole new level by offering Wild Hibiscus Flowers in Syrup. All-natural, edible hibiscus flowers from the Australian outback are grown using sustainable farming methods and packed in a cane sugar syrup for a beautiful new twist in the edible garnish market.
Used in cocktails or savoury preparations, these flowers are not only beautiful to look at (especially when you drop one flower in a champagne flute with a little syrup and top up with bubbly), they’re delectable too.
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