Ingredients
1 jar Wild Hibiscus Flowers in Syrup
1 2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is a great use for this recipe)
½ cup water
5 gelatin leaves or 3 teaspoons gelatin powder
Whipped cream, dark chocolate curls & maraschino cherries for garnishing
* Add sparkling wine to a mixing bowl
* Pour ½ cup of the hibiscus syrup (no flowers) into the wine
* In a small saucepan over low heat, warm water and dissolve gelatin, Do not boil
* Pour in the wine through a sieve and mix through
* Place a wild hibiscus flower into 6-7 champagne flutes or fancy glasses and 2/3 fill with the jelly mix
* Refrigerate overnight to set (the flowers will set in all sorts of crazy positions).
* Top with a whipped cream swirl, maraschino cherry (preferably with stems) and curled dark chocolate.
Tip: Curl dark chocolate by warming slightly and using a potato peeler, Enjoy!
www.wildhibiscus.com
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