Preserved in a deep magenta syrup made from Australian cane sugar, these delicate and floral hibiscus flowers are an eye-catching and flavorful addition to a wide variety of libations. Grown in the foothills of The Blue Mountains and maintained by a company that only has around 35 employees at any given time, you can be certain that you're getting the best product possible. The buds are even picked, cleaned, and jarred by hand to ensure that they do not get crushed and can retain their beautiful and natural organic shape.
The Wild Hibiscus Company 's flowers in syrup were even featured on Rachel Ray and the New York Times Magazine, both of which infused them in exotic margaritas to the highlight the bright and tropical flavors of Mexico.