Move over orange juice and champagne mimosas our weekend brunch tables will be featuring wild hibiscus blossoms and bottles of bubbly rosé instead. We love the sweet and tart flavor combination of rosé and hibiscus, but the way the wild hibiscus blossom petals open up in the glass when rosé is poured over top sends us over the moon.
You guys know about my love for edible flowers, but I am pretty certain that hibsicus might just be climbing to the #1 position on that list of delicious blooms. I just keep finding ways to infuse it into my daily routine and it honestly never disappoints.
If you are a hibsicus mega fan too I would love for you to tell me how you use it in your kitchen!
- 1 wild hibiscus flower
- 2-3 tablespoons wild hibiscus flower syrup
- sparkling rosé
- Place the wild hibiscus flower into the bottom of a champagne flute, top with sparkling rosé then add 2-3 tablespoons of the sweet syrup from the jar. Serve immediately.