Wild HIbiscus Recipes – Rimann Liquors

Wild HIbiscus Recipes

May 1, 2014

Wild Hibiscus Flowers in Syrup with their vibrant crimson color and delicious raspberry & rhubarb flavor are perfect for your next dinner party or special occasion.  Serve these exquisite Wild Hibiscus Flowers as a garnish in Champagne. At the end of the drink you can eat the flower.   Wild Hibiscus Flowers in Syrup are 100% natural and sustainably farmed in Australia.  Made from only wild hibiscus flowers, cane sugar and water, the entire flower is edible and makes a stunning presentation in a glass of champagne or martini. Also, the flowers and syrup are heat stable and will not change color or texture when used in cooking applications. It’s delicious in cocktails, salads, cheesecake recipes, skewers, ice-cream sundaes and more.

Hibiscus Appetizer

Hibiscus, Warm Brie and Almond Crostini

  • 1 jar Wild Hibiscus Flowers in Syrup
  • (reserve the syrup)
  • 8 oz. Brie
  • 1 baguette, sliced diagonally
  • 3/4 cup sliced almonds, with skin
  • Garnish: snipped chives or fresh thyme

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.  Cut brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press brie firmly onto the bread slices then, face down, into the almonds.  Place crostini right side up on baking sheet and bake until brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes.  Right before serving, top each one with a hibiscus flower, drizzle lightly with reserved syrup and garnish with a touch of herbs.

Tip:  To thicken hibiscus syrup, bring to a boil in small saucepan. Reduce heat to medium-low and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.

Hibiscus Salad with Poppy Seed Dressing

  • 1 jar Wild Hibiscus Flowers in Syrup
  • 1 tsp. poppy seeds
  • 1 tsp. Dijon mustard
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. olive oil
  • Salt and pepper
  • 6 cups mixed salad greens (about one 5-oz bag)
  • 1 large orange, peeled and diced
Drain hibiscus flowers and reserve syrup. Cut each flower in quarters, set aside.  Combine the poppy seeds, mustard and cider vinegar in a large bowl. Add 1/4 cup of the reserved syrup.  Whisk in the olive oil and season to taste.  Add the greens to the dressing and gently toss. Divide among plates and scatter with orange pieces and hibiscus flowers. Serve immediately.
Save remaining syrup to add to cocktails or lemonade.

Grilled Chicken & Hibiscus Skewers

with Sassy Ginger Dipping Sauce

  • 1 jar Wild Hibiscus Flowers in Syrup
  • 1 Tbsp. finely minced or grated fresh ginger
  • 1/2 to 1 tsp. hot sauce
  • 3 green onions (scallions)
  • 1 to1 1/4 lb. boneless, skinless chicken breast, cut into 32 pieces
  • Vegetable oil as needed
  • Salt and pepper
  • 4 metal skewers or 10″ heavy wood skewers soaked in water

Drain hibiscus flowers, reserving syrup in a small bowl.
To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.
Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.
*Cut one flower in half if needed; jars contain approximately 11–12 flowers.

Hibiscus Flower with Chevre, Chive and Black Pepper Appetizer

  • 1 jar Wild Hibiscus Flowers in Syrup
  • 1 small (8 oz) roll of Chevre (goat’s cheese)
  • Chives cut into two inch pieces
  • Fresh black pepper

Drain hibiscus flowers and set aside (reserve syrup for other applications like
vinaigrettes or drizzling across pancakes).  Pinch off small amounts of cheese to roll into 11 equal sized, neat round balls, then gently push a ball of Chevre into each reserved Wild Hibiscus Flower. Lay a cut chive piece across the top and garnish with a sprinkle of fresh ground black pepper.  Serve immediately or prepare ahead of time.

 

 

 

 

 

Wild Hibiscus Champagne Jellies

  • 1 jar Wild Hibiscus Flowers in Syrup
  • 1 2/3 cups sparkling wine
  • ½ cup water
  • 5 gelatin leaves or 3 teaspoons gelatin powder
  • Whipped cream, dark chocolate curls & maraschino cherries for garnishing

Add sparkling wine to a mixing bowl
Pour ½ cup of the Hibiscus syrup (no flowers) into the wine.  In a small saucepan over low heat, warm water & dissolve gelatin. Do not boil.  Pour into the wine through a sieve & mix through.  Place a Wild Hibiscus Flower into 6-7 champagne flutes or fancy glasses & 2/3 fill with the jelly mix.  Refrigerate overnight to set (the flowers will set in all sorts of crazy positions)  Top with a whipped cream swirl, maraschino cherry & curled dark chocolate.
Tip: Curl dark chocolate by warming slightly & using a potato peeler, Enjoy!

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