Mix the sparkling wine and 75ml Wild Hibiscus syrup in a bowl. Over low heat, dissolve the gelatin in the water and then pass through a sieve and stir into the sparkling wine. Place one Wild Hibiscus Blossom in each of 6-7 suitable glasses and refrigerate overnight. Before serving, top with a dollop of whipped cream, sour cherries and chocolate flakes.
Wild Hibiscus Champagne Jelly
Rating: 3.75 / 5.00 (40 Votes)
Total time: 1 hour
Servings: 7.0 (servings)