The next time you toast the new year, a birthday or job promotion, why not add a flower to your champagne?
An Australian company based in Sydney makes Wild Hibiscus Flowers packed in syrup. Plop one of these red beauties into your champagne flute and watch the bubbles stream across the petals as they slowly unfurl in your glass. When you finish your drink, you can munch on the perfectly edible Hibiscus flower, which supposedly tastes something like raspberry and rhubarb.
Each jar contains approximately 11 whole premium flowers in sugar syrup. Each flower is hand packed into the jar to preserve their quality and shape. There is a slightly different shaped flower for each part of the jar to minimize damage to the petals. All color and flavor come just from the flowers, which are cooked in the jar and vacuum sealed.
Such an elegant (and tasty) way to add a bit of color and flair to your champagne!