How to use our Wild Hibicus Flowers in your next special event.


A unique use of flowers on your special day

Bet you never thought to have flowers in your drinks. These Wild Hibiscus flowers are all natural and deliciously edible. You can use them to jazz up your champagne during your engagement party, bridal shower and your wedding reception. Along with champagne, they also incorporate well into other dishes.  Here are a few amazing recipes that are sure to get your taste buds going.


Wild Hibiscus Flowers in Champagne

A tribute to the eternal romance of the rose,wild hibiscus flowers are the ultimate edible garnish for sparkling wine, cocktails, desserts and more. This rose oil is the most premium rose oil in the world and combined with the hibiscus the flavour is well rounded and not overpowering but still very sensual and delicious.

Simply place a whole wild hibiscus flower in the bottom of a champagne flute, pour in a dash of the crimson syrup & top up with your favorite bubbly. All the bubbles stream off the flower and slowly open it up. At the end of the drink you can eat the flower with its natural flavor being similar to raspberry & rhubarb, it is the perfect accompaniment to champagne and special occasions.




Fresh Hibiscus Berry Pavlova

After a long winter of apple, pear, and pumpkin desserts, the warm weather brings color, flavour, and sweetness with all the summer berries: strawberries, raspberries, blackberries, blueberries, and more! They provide a burst of sweetness, balanced with a hint of tartness makes for the perfect recipe.


for the meringues:

  • 4 egg whites, room temperature
  • 1 cup powdered sugar
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon white vinegar
  • 1 teaspoon vanilla extract

for the berries:

  • 1 cup fresh raspberries, divided into 1/2 cup portions
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
  • 1/4 cup Wild Hibiscus Rose Syrup
  • 1 cup heavy cream, whipped


  1. Preheat your oven to 250F.
  2. In a stand mixer with whisk attachment, whisk the whites until frothy and then add the sugar and cornstarch.
  3. Keep whisking until medium soft peaks, add the vinegar and vanilla. Whisk until stiff peaks and either dollop onto a sheet tray or pipe nice rounds.
  4. Bake for one and a half hours, and then turn the oven off, leaving the meringues to dry overnight.
  5. To serve meringues, smash half a cup of raspberries with the hibiscus syrup. Set aside. Place meringues on place, dollop with heavy cream, drizzle on smashed berries/syrup and top with more fresh berries. Serve immediately.


Wild Hibiscus Flower white Chocolate Truffles.

The majority of your guests probably love chocolate or have a sweet tooth. And if you are planning on having a chocolate or candy bar at your event, then these truffles will make a great addition and are extremely easy to make. Dip these delicious Hibiscus flowers in white chocolate and voila, you have truffles. Experiment with different white chocolates to get that perfect taste.


Hibiscus, Warm Brie and Almond Crostini

Incorporate this great recipe during your cocktail hour or just as hor d’eurves at your special event. However, we should warn you, this recipe is so tasty, you may not want to share!
Makes 20 to 24 pieces

1 jar (250g) Wild Hibiscus Flowers in Syrup
1 small (8-oz) wheel brie cheese

20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)
3/4 cup sliced almonds, with skin
Garnish: fresh thyme or snipped chives

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.

Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.

*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.

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