Alicia Molina introduced us to the shrub, a sweet tangy syrup made with fruit, sugar and vinegar. She used the best - Chapparal Gardens fruit vinegars - to make these light, delicious mocktails that you should definitely serve at your next gathering!Alicia wrote: This drink is a non-alcoholic and lower calorie twist on the traditional Kir Royale. The addition of the wild hibiscus flower makes for a beautiful presentation that your guests will enjoy seeing as well as eating! Yes, the flower is edible and a deliciously sweet. You will save about half the calories when you use the sparkling water and vinegar instead of champagne.
Ingredients:
4 oz. lemon-flavored sparkling water
2 TB Quail and Olive Champagne Mimosa vinegar
1 Wild Hibiscus flower*
1 TB Wild Hibiscus flower syrup (optional if you like your drink sweeter)
Pour the sparkling water into a chilled champagne glass
Add vinegar
Drop your wild hibiscus flower into the glass and watch it settle to the bottom of your glass and slowly unfurl as the carbonation dances on the petals.
Add syrup if desired
*You can find the Wild Hibiscus flower at most online gourmet cooking stores. Google “Wild Hibiscus flower in syrup”
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