Wild Hibiscus Champagne Jellies


The perfect, simple, very adult and absolutely gorgeous desert for your next dinner party! Your guests will never know how simple this is & you will seem like an Iron Chef!

Recipe By: Wildhibiscus.com
  • PrepN/A |
  • TotalN/A |
  • Serves6 servings


    • 1 jar Wild Hibiscus Flowers in Syrup
    • 1 2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is a great use for this recipe)
    • 1/2 cup water
    • 5 gelatin leaves or 3 teaspoons powder


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 (preferably with stems) & curled dark chocolate.
Tip: Curl dark chocolate by warming slightly & using a potato peeler, Enjoy!
Tip: Canned whipped cream will do fine such as dairy whip etc.

Additional Notes

Whipped cream, dark chocolate curls & maraschino cherries for garnishing
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