Simply place a whole Wild Hibiscus Flower in the bottom of a champagne flute, pour in some of the syrup and fill up with bubbly! The champagne bubbles stream off and open up the flower which you can also eat and has a delicious raspberry and rhubarb flavour.

Contains approximately 11 flowers.

Ingredients: Sugar, Water, Wild Hibiscus Flowers (22%) (Hibiscus Sabdariffa).