Wild Hibiscus Flowers in Syrup

Wild Hibiscus Flowers in Syrup

Sale price $12.65
The original and BEST garnish for your bubbly. We invented these 25 years ago and have exported them to 57 countries. Incredibly versatile & delicious
  • Contains ~11 flowers delicious raspberry rhubarb flavour
  • Fast shipping - Same day dispatches until 11am
  • The flower slowly opens up in your bubbly also great as a cocktail garnish and finger food
  • In stock
  • Inventory on the way

Wild Hibiscus Flowers are the ultimate sparkling wine garnish the little flower sits in the bottom of the Champagne flute with all the bubbles streaming off it and the flower slowly opens up! Lee first discovered this waaaay back in 1998 and this little flower has become a global superstar hand made here in Sydney and exported to 57 countries around the world.

But did you know they can also be made into a star shape if you turn them inside out? Or a delectable finger food if you just roll a little ball of goats cheese and stuff it inside the hibiscus flower & top it with fresh cut chives and a sprinkling of black pepper? Or even tiny little fluffy Santas Hats! Our flowers were even served at President Obama's Inauguration ceremonies.

We have 2 size options the small jar 250g which contains ~11 flowers and the large commercial jar which contains exactly 50 flowers.

We grow our hibiscus flowers in southern Malaysia where we have a team of about 100 small lot farmers who we have worked with for almost 20 years. We used to grow them in Australia and always grow some on our farm but we only get about 400g of flowers per plant here in Australia and the season is only a couple months but and in Malaysia we can get 8 kg per plant and the season is 9 months long!

     In the picture here is our womens group of farmers from Romping. They do all the work on the farms and are some of our most productive farmers. In 2023 we sponsored a tractor for them to greatly speed up their soil preparation and we brought them all some Wild Hibiscus embroided work shirts as that is the 2 things they told us they wanted apart from to keep growing more hibiscus for Sydney!

    We grow our own genetic variety of hibiscus called Sofily Hibiscus. This is a cross between the Australian variety and the Malaysian variety. It is named Sofily after Lee's first born Lily and Rizuan's (flower boss in Malaysia) first born daughter Sofia. They were born just 2 days apart and at the same time as we had perfected the cross bred variety which produces absolutely perfectly shaped and sized flowers for a Champagne flute!

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    Our farm

    Fresh from our
    farm to your glass

    The pink finger limes are grown on our 80 acre farm at Kurrajong Heights. Chief distiller Lee planted 1,600 finger lime trees back in 2010 and has crawled around and under each and every one of the trees at least 70x since tending to their needs and ensuring they produce the most amazing fruit! It took a further 3 years of research and development to create this gin.
    Deep Dark Red Finger Lime Gin | Gingle Bells Gin
    Our farm

    Made with

    Each bottle takes 18 months to create - 9 months to grow and nurture the fruit and another 9 to gently and skillfully convert the caviar to contain 40% alcohol gin and retain their dark pink colour.
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