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 50 flowers.

Ingredients: Wild Hibiscus Flowers (45%) (Hibiscus Sabdariffa), Cane Sugar, Water