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A beautiful and unique product, serve these exquisite Wild Hibiscus Flowers as a garnish in Champagne at your next special occasion, celebration or dinner party Also good as an excuse to crack open some bubbly, the little flower sits in the bottom of the glass, all the bubbles stream off and subtly unfurl the flower, at the end of the drink you can eat the flower it has a delicious raspberry & rhubarb flavor. All natural and entirely made by hand in a sole-purpose built facility in Sydney, Australia this is a truly unique product. The Wild Hibiscus Flowers in Syrup was "discovered" by happy accident at a lively Australian dinner party in 1998, when Lee Etherington and a group of (tipsy) friends playfully dunked a crimson wildflower into a champagne flute. The flower slid gracefully to the bottom of the glassand the friends watched, agog, as champagne bubbles streamed across itand the petals slowly unfurled. Lee, a 21-year-old tour guide who owned a small food business and had only ever used the edible Hibiscus as a dessert garnish, took a sip of his exotic creation.