From the foothills of the Blue Mountains come these special wild hibiscus which have a remarkable effect when mixed with Champagne. Simply place one of the hand-picked buds in a flute; spoon in some of the crimson syrup; fill with fizz, and wait with bated breath - before your very eyes, the petals will slowly begin to unfurl. As the bubbles settle a delicate bloom will be revealed... and your drink turns pink to boot! Once the Champers has been quaffed, you can even eat the raspberry and rhubarb flavour flower - 250g (approximately 11 flowers)