Wild Hibiscus Prosecco Cocktail

By Friday, May 20, 2016

It’s a long weekend! Which means it is time to celebrate.

Leigh and I are putting away the red wine this weekend and firing up a warm weather cocktail. We like to keep it simple – and this cocktail is incredibly so. All that is required is a bottle of your favourite bubbly – cava, champagne, prosecco, and a jar of wild hibiscus flowers in syrup. Pop the two together in a flute, or a larger vessel if you are the aggressive type, and enjoy.


The wild hibiscus look really pretty and are edible. The type I purchased come in rose syrup, which I love adding to my prosecco. Mix in a teaspoon of the syrup as well.

Wild HIbiscus Cocktail
Cheers to our first long weekend!

I’m thinking of trying this with my wild hibiscus next.

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