Have you ever tried hibiscus flowers on ice cream? We also love iced tea made with these.
Hibiscus Berry Sundae
1 jar (250g) Wild Hibiscus Flowers in Syrup
1 pint vanilla ice cream
1 cup fresh raspberries or quartered strawberries
Chopped pistachio nuts (optional)
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 a pouf of 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.
(Image: Wild Hibiscus Flowers in Syrup)