Ingredients
30 ml semi frozen peach puree (canned is fine but make it smooth)
10 ml Wild Hibiscus Syrup
Wild Hibiscus Flower for garnish
Prosecco or Asti sparkling wine
* Place Wild Hibiscus Flower in bottom of champagne flute.
* Scoop in the cold peach puree.
* Slowly pour in the sparkling wine with the glass at an angle to avoid fizz
* Pour in the syrup.
* Give the bottom a small, quick swizzle and the peach puree will fizz up and mix through the sparkling wine.
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