One of our most under-rated products here in the Vineyard Market, and one we like to feature around special occasions, is the Wild Hibiscus Flowers in syrup. Most shoppers tend to pass right over these little dark jars with a bright flower on the label. Some don’t realize what it is, others they just don’t know what the heck to do with them. With the warm weather finally here and Mother’s Day this weekend, it’s a wonderful time for you to pick up a jar of these delectable blossoms and continue reading for some wonderful recipes that use them!
What the heck are they? You can read our previous post about Wild Hibiscus Flowers HERE. The flowers themselves have a strawberry-rhubarb flavor, and the texture of a grape. The syrup provides a similar tart, but sweet flavor. There are many uses for the flowers and the syrup.
- Place a single flower in the bottom of a champagne flute, then slowly add your favorite sparkling wine (or sparkling water) for a beautiful presentation.
- Use the syrup as a topping for ice cream or sorbet.
- Garnish a simple cheesecake with the syrup and use the flowers to dress it up.
- Use Wild Hibiscus Flowers in Syrup to make extraordinary cocktails.
Here are two delicious cocktails from Wild Hibiscus Flower Co.:
Wild Hibiscus Lemon Drop
– 2 lemon wedges + 1 additional for rim
– 1-1/2 oz. Alpine Blu Vodka
– 1/2 oz. Triple Sec
– 1/4 oz. Simple Syrup
– 1/4 oz. fresh lemon juice
– Splash of sweet & sour mix
– 1 Wild Hibiscus Flower in syrup
– White sugar for rim
- Place two lemon wedges in the bottom of a cocktail shaker. Smash up with a muddler or back of a wooden spoon.
- Add Skyy Ginger Vodka, triple sec, simple syrup, lemon juice, sweet and sour, and ice. Cap the shaker and shake until well-chilled.
- Run a lemon wedge around the rim of a short glass. Dip the outside of the rim in white sugar.
- Strain cocktail into the prepared glass. Drop one wild hibiscus flower in the bottom of the glass with a spoonful of the syrup. The flower and syrup will drop to the bottom, creating a layered effect.
Wild Hibiscus Mojito
– 2 teaspoons sugar
– 8 fresh mint leaves, plus more for garnish
– 1/4 cup (2 ounces) white rum
– 1 cup ice
– 2 tablespoons (1 ounce) club soda
– lime slice for garnish
- Add lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint and helps the sugar dissolve into the lime juice.
- Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra mint leaves and a lime slice.