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.

Wild Hibiscus Berry Sundae

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.

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. The syrup makes a wonderful topping for vanilla ice cream, and pairs beautifully with the elderflower liqueur in the “adults-only” ice cream soda recipe below.

For more about Wild Hibiscus, read our product review.

Wildflower Vanilla Soda

Ingredients ~

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

Preparation ~

Set aside 4 wild hibiscus flowers.  Mix together 2 ounces wild hibiscus syrup with 2 ounces St- Germain.  Divide 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.

All recipes and photos courtesy of Wild Hibisicus.

Source: MyGourmetConnection