Hibiscus Flowers in Syrup (a Wild Hibiscus Product Review)

Our articles may contain affiliate links. This means we receive commissions for purchases made through those links, at no cost to you. As an Amazon Associate we earn from qualifying Amazon purchases.

Wild Hibiscus is a gourmet food producer steeped in seduction. Their products ooze beauty, sensuality and subtle aphrodisiac notes. But today we’re featuring our favorite of their products. Wild Hibiscus flowers in syrup are a must-buy for aphrodisiac cocktails. They not only make for a stunning presentation but hibiscus is a flower with a history as an aphrodisiac.

Table of Contents

What are hibiscus flowers in syrup?

First of all, you may not realize that there is an edible variety of hibiscus. It’s not those pretty, wide-petaled flowers Hawaiian dancers often pin behind their ears but a variety that’s known as the rosella flower. These hibiscus are not only edible but they contain nutrients including vitamin C and iron.

The Wild Hibiscus brand flowers are hand-packed into jars with a cane syrup. The whole flowers are cooked in the jar with the syrup. All the flavor, beyond the sweetness of the sugar, comes from the hibiscus.

How do Wild Hibiscus flowers taste?

The flowers are completely edible and have a flavor that sweet and subtly floral. They also have a hint of raspberry flavor. Their texture is surprisingly firm. It’s a little like dried cranberries that have been soaked in liquid.

How do you serve the flowers?

Because their flavor is delicate and lightly sweet, these flowers are wonderful in simple cocktails. My favorite way to serve them is by dropping one into the bottom of a Champagne glass then filling the glass with a Brut Cava or Brut Champagne. (American Sparkling wine works well, too. But use a Brut wine or Blanc de Blancs. These are preferred over Brut Rosé, which has its own bright berry flavors and colors and tends to overshadow the flowers.)

Here’s a more complex hibiscus cocktail recipe, in case you want to try using these edible flowers in a martini-style drink.

The hibiscus syrup

The syrup in the jar, which gets infused with hibiscus flavor during the cooking process, is also great for flavoring dishes. So don’t discard it after you’ve finished the flowers!

The syrup can be used to dress up cocktails and mocktails. Pour it over cheesecake to give your dessert a splash of color or add a splash to a vanilla frosting to make it pretty and pink. It’s also great in salad dressings and marinades.

About the makers of these edible hibiscus flowers for drinks

Wild Hibiscus is a family-owned, Australian company. The owners work with a network of flower farmers across Australia’s tropical belt. The hibiscus plants are grown without the use of pesticides. Each flower that goes into a jar of Wild Hibiscus is hand-picked, deseeded and checked before it passes quality controls.

In addition to their signature product, Wild Hibiscus makes teas and hibiscus flower salt as well as extracts from hibiscus and other flowers grown through their farming partnerships. If you like the hibiscus flowers in syrup, the next product you must try is their hibiscus salt. It’s made from a perfectly balanced combination of dried hibiscus flowers and pyramid salt flakes. Nothing could be more simple or more memorable.

Wild Hibiscus makes a butterfly pea flower extract that’s fun for turning cocktails and soft drinks a brilliant shade of blue. (You can also get whole, dried butterfly pea flowers.) These, and all of their products are sold around the world through an international network of distributors.

Where to buy

For more information on how you can dress up your cocktails with the aphrodisiac of edible hibiscus, visit the Wild Hibiscus store locator on their website. Or click the image below to buy them on Amazon.

Author
Recent Posts

Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.