Prosecco with Hibiscus Flowers
I bought some hibiscus flowers in syrup a while back, and I finally decided to use them up. The jar described them as tasting like raspberries and rhubarb, and I think that’s a pretty good description. The flowers are juicy and sweet, and they’re really pretty. I poured a little of the hibiscus syrup in some champagne flutes, added a flower in each glass, and then filled them up with Prosecco. This was a really great cocktail that I’ll definitely make again.
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
lorhen82
Cute glasses!