Hibiscus Mimosas
½ cup Hibiscus Flowers
12 oz. filtered water
3 Tbsp. simple syrup, light agave nectar or honey
1½ Tbsp. Red Raspberry Sugar
1½ Tbsp. Lemon Sugar
1 bottle chilled Champagne, Prosecco or sparkling wine
12 oz. filtered water
3 Tbsp. simple syrup, light agave nectar or honey
1½ Tbsp. Red Raspberry Sugar
1½ Tbsp. Lemon Sugar
1 bottle chilled Champagne, Prosecco or sparkling wine
SET aside 8-10 Hibiscus Flowers for garnish and place the rest of the flowers in a small pot with filtered water.
BRING to a boil, then immediately remove pot from heat, allowing Hibiscus Flowers to steep for 3 mins.
STRAIN liquid thru a fine-mesh strainer, discarding flowers, and chill liquid in refrigerator for 1 hr.
POUR simple syrup, agave or honey in a small shallow dish, set aside.
COMBINE Red Raspberry Sugar and Lemon Sugar and pour into a separate shallow dish, set aside.
DIP rim of champagne flutes or cocktail glasses carefully into simple syrup, allowing excess to drip off. Then dip into dish of flavored sugar, to evenly coat rim. Set prepared glasses aside.
CAREFULLY pour Champagne into glasses 2/3 full, followed by a splash of chilled hibiscus liquid.
ADD 1 reserved Hibiscus Flower to each glass as garnish and enjoy.
BRING to a boil, then immediately remove pot from heat, allowing Hibiscus Flowers to steep for 3 mins.
STRAIN liquid thru a fine-mesh strainer, discarding flowers, and chill liquid in refrigerator for 1 hr.
POUR simple syrup, agave or honey in a small shallow dish, set aside.
COMBINE Red Raspberry Sugar and Lemon Sugar and pour into a separate shallow dish, set aside.
DIP rim of champagne flutes or cocktail glasses carefully into simple syrup, allowing excess to drip off. Then dip into dish of flavored sugar, to evenly coat rim. Set prepared glasses aside.
CAREFULLY pour Champagne into glasses 2/3 full, followed by a splash of chilled hibiscus liquid.
ADD 1 reserved Hibiscus Flower to each glass as garnish and enjoy.