How to dress up your champagne

Not only does the hibiscus flower infuse a hint of sweetness to the champagne, but it puts on an impressive visual show.

Hibiscus Champagne

Hibiscus Champagne

Over the holidays, Carl and Susan O— brought over a bottle of champagne and a little jar of something dark red that resembled strawberry jam.

It was actually Wild Hibiscus Flowers in Syrup. I’ve never seen anything like it.

What you do is place one of the dried hibiscus flowers at the bottom of a champagne flute along with a little bit of the syrup. The flower should be placed so it is right side up. Next, gently pour in the champagne.

Not only does the hibiscus flower infuse a hint of sweetness to the champagne, but it puts on an impressive visual show.

Over time, the hibiscus flower blooms in the flute and is absolutely stunning to watch. According to the label, it is the bubbles which stream off the flower that gently help the flower “bloom”.

Hibiscus flower

When I finished my glass of champagne, I picked up the flower and ate it. It was delicious as well.

If you want to make a toast memorable and elegant, this would be hard to beat.

A colorful champagne celebration

The product is actually made in Australia. It was invented by Lee Etherington in 1997 when apparently at a dinner party he placed a wild red flower into his champagne flute. The guests and Lee watched in astonishment as the bubbles from the champagne unfurled the pedals of the wild flower.

An amazing discovery by pure chance. The impact is still the talk of any party.

Hibiscus flower syrup

All photos (c) 2011 Stark Insider.

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Loni Stark
Loni Stark is a self-professed foodie, and adventure travel seeker, and yet is also passionate about technology’s impact on business and creativity. She's the host of our Stark Insider video features. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite. Loni's story...