What are Wild Hibiscus Flowers in Syrup?
Wild Hibiscus Flowers Hibiscus sabdariffa is not truly a native but has been adopted as a native in the tropics, having grown in Australia for thousands of years and originally thought to have been introduced by Indonesian fisherman. Wild Hibiscus grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several closely related Native Hibiscus such as Hibiscus hetrophyllus or Native Rosella which grows all around Kurrajong. A sweet Raspberry and Rhubarb flavour is the usual description of how our Wild Hibiscus Flowers taste although they offer much more than just flavour… The texture of the flower is firm but pliant, delicious on the palate at the end of a glass of bubbly. The flower is between sweet and tart and the syrup is sweet so you can control the effect on the flavour of the Champagne by how much syrup you put in. Best served with a tart sparkling wine such as a pinot noir/chardonnay blend.
