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 (tipsy) friends playfully dunked a crimson wildflower into a champagne flute. The flower slid gracefully to the bottom of the glass, and the friends watched, agog, as champagne bubbles streamed across it, and the petals slowly unfurled. Lee, a 21-year-old tour guide who owned a small food business and had only ever used the edible Hibiscus as a dessert garnish, took a sip of his exotic creation.
Flowers in Syrup by Wild HibiscusServing Size 22g Total Servings 11
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 0g
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