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Hibiscus Flowers in Syrup Rating:3

Visited: 2779

Imagen Hibiscus Flowers in Syrup

Family:Sweeteners
Brand:Wild Hibiscus Flower Company

History

The Wild Hibiscus Flowers in Syrup was "discovered" by happy accident at a lively Australian dinner party in 1998, when Lee Etherington and a group of  friends playfully dunked a crimson wildflower into a champagne flute. It was a Eureka moment.
Nine years after that fateful dinner party, we're proud to say that our Wild Hibiscus Flower creation is a hot topic of conversation - and an icebreaker - at dinner parties around the world.
Following the dinner party epiphany, Lee began developing the Hibiscus product, and subjected it to the most reliable market research he knew - the tourists from Europe, the United States, Asia and elsewhere, who he led on daily treks through the scenic Blue Mountains, northwest of Sydney.
The Wild Hibiscus Flower was a standout hit with clients, so Lee spent the next few years developing the product. In 2005, as the volume of exports exceeded domestic sales, Kurrajong Australian Native Foods became the Wild Hibiscus Flower Company.


Description
  • Also good as an excuse to crack open some bubbly, the little flower sits in the bottom of the glass, all the bubbles stream off and subtly unfurl the flower, at the end of the drink you can eat the flower it has a delicious raspberry & rhubarb flavor.
  • All natural and entirely made by hand in our purpose built facility in Sydney, Australia. 
  • We have been making Wild Hibiscus Flowers in Syrup all day every day for the past 13 years and now export our famous product to 37 countries.


Source: The Wild Hibiscus Flower Company


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