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Wild Hibiscus Royale

Per serving:

Wild Hibiscus Flower Garnish
ΒΌ oz natural Rose Flower Water
2/3 oz Wild Hibiscus Syrup
Fresh mint

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass).
Place Wild Hibiscus Flower in bottom of glass & stand upright.
Add Rose Flower Water & some bruised torn mint pieces.
Top with Champagne.
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top (pour syrup in first for a layered effect).
The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.

For more recipes using Wild Hibiscus Flowers in Syrup please visit

Products suggested for this recipe:

Wild Hibiscus Flowers in Syrup
A stunning presentation at your next party?
From $10.95

Add Wild Hibiscus Flowers in Syrup to Cart
Rose Flower Water by Malandel (French)
Add a splash of rosewater to a creamy tapioca or rice pudding and sprinkle with chopped pistachios to make a simple dessert elegant.
From $4.95

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