Wild Hibiscus Ice Cream Desserts
Here are a couple of unique dessert recipes sent to us by the folks at Wild Hibiscus. We thought they were so special, we just had to share. The "not-too-sweet" berry sundae or the "adults-only" ice cream soda would both make a memorable impression the next time you entertain.
Ingredients:
1 jar (8.8 oz) Wild Hibiscus Flowers in Syrup
1 pint vanilla ice cream
1 cup fresh raspberries or quartered strawberries
Whipped cream
Chopped pistachio nuts (optional)
Preparation:
Drain hibiscus flowers and reserve syrup. Cut each flower in half. Scoop ice cream into 4 bowls. Scatter with berries and then drizzle with the hibiscus syrup. Top with whipped cream and scatter with hibiscus flowers and nuts. Serve immediately. This sundae is also excellent built on a slice of angel food or pound cake.
Wildflower Vanilla Soda
4 Wild Hibiscus Flowers
2 ounces Wild Hibiscus Syrup
2 ounces St-Germain elderflower liqueur
16 plump raspberries
Pint of vanilla ice cream
Sparkling wine
Whipped cream
4 mint leaves
Set aside 4 wild hibiscus flowers. Mix together 2 ounces Wild Hibiscus Syrup with 2 ounces St. Germain Elderflower Liqueur. Divide the mixture evenly between 4 tall ice cream glasses. Place 1 scoop vanilla ice cream in each glass, add a few raspberries and second scoop ice cream. Carefully pour 1/2 cup sparkling wine into each glass. Garnish with whipped cream, mint leaf and wild hibiscus flower with raspberry inserted in center. Serve with a straw and long-handled spoon.
About Wild Hibiscus Flowers In Syrup
Wild Hibiscus Flowers In Syrup are beautiful, ruby-red, edible flowers, preserved in a simple syrup that takes on the sweet-tart, berry-like flavor of the flowers.
All recipes and photos courtesy of Wild Hibisicus.
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