There are several ways to enliven a glass of champagne but popping in a Wild Hibiscus Flower makes your average Mimosa seem about as exciting as a bottle of flat beer. And that's because these amazing edible buds actually bloom into flowers when dropped in anything bubbly. Amazing!

Each jar contains eleven blooms floating in a sweet, pinkish syrup. Simply place one in your champagne flute, pour in some of the syrup and then fill up with champers, sparkling wine or anything else with a bit of fizz. You can even use sparkling water.


As billions of bubbles stream off the bud it gradually opens up into a spectacular, crown-shaped flower. And when you've quaffed your champagne you can eat the booze-soaked bloom. No, really! It has a delicious raspberry and rhubarb flavour that complements champagne to perfection. What's more, because the syrup is so delicately sweet, you can add more or less to suit your taste. Cheers!

Grown in Australia, Wild Hibiscus Flowers are the best reason to open a bottle of champagne since New Year's Eve was invented (wait, which came first, the holiday or the beverage?) and we guarantee party-goers will be blown away when they see these exotic blooms in action. Use them at weddings, christenings, birthday parties - whenever.

To be honest, we find these bizarre delicacies so entrancing, not to mention yummy, we can't resist breaking out the bubbly for the most trivial of reasons -arriving on time, Linkin Park being knocked off the top of the charts etc. - and we're sure you'll feel the same. So get ordering. And don't forget: we provide the flowers, you provide the fizz. Bottoms up!