This dessert features an edible flower which tastes like a cross between raspberry and rhubarb. The flavorful syrup that preserves the wild hibiscus flowers is not overly sweet and really sings when served over ice cream.
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)