is hibiscus the new pomegranate?
Girlawhirl's been popping sweetened hibiscus flowers into champagne or Prosecco for a couple of years now – a major wow factor, it makes a beautiful presentation and adds a touch of sweetness to the drink. At first she was the only one among her friends who knew about hibiscus, but now more and more of her Super Pals are incorporating the slightly fruity, not at all flowery tasting bud into their drinks…
girlawhirl discovered 70 months ago
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