Impress your loved one with a Champagne Cocktail bursting with flavour, romance and a beautiful Wild Hibiscus Rosella Flower.

We’ve all been there and got the t-shirt when it comes to Valentine’s Day preparations, so it’s about time for a break from the norm by making a Heavenly Hibiscus Champagne Cocktail if you want to impress on February 14th.

Flowers and champagne or wine are a commonplace gift for a loved one, but now the two can be combined for the ultimate Valentine's gift.

Wild Hibiscus Rosella Flowers are now available from Porter Foods to add elegance, decadence and romance to your private party for two.

Made with natural, handpicked, Australian Hibiscus Flowers, cane sugar and water, the premium Rosella flowers add that little extra something to create a delightful drink.

A stronger flavour and deeper colour can be achieved glass by adding a dash of the crimson syrup to the wine to create a totally unique cocktail.

Michael Patton, chairman of Porter Foods, said: "The Heavenly Hibiscus Champagne Cocktail will make Valentine’s a night to remember, without breaking the bank, as a pre-dinner drink or served alongside a home-cooked meal for two."

There are more than 220 species of Hibiscus, with the most prevalent flower grown in tropical and subtropical regions, known as the Chinese hibiscus.

Hibiscus flowers, also known as Rosemallow, are trumpet-shaped with five or more petals. In the Caribbean, Middle East and Mexico, Hibiscus sabdariffa is used regularly in cooking. Hibiscus jams and teas are particularly popular, while one type of Hibiscus is used to make paper.

Below are two suggested recipes for using Wild Hibiscus Rosella Flowers to create a deliciously different drink experience:

Heavenly Hibiscus Champagne Cocktail

Ingredients:

1 bottle of chilled sparkling wine or Champagne.
One Rosella Flower from a jar of Wild Hibiscus Rosella Flowers from Porter Foods with some syrup to taste.

Method:

Drop a single Rosella flower into a flute of Champagne or sparkling wine to add further fizz and colour to the drink. The striking flower gradually opens in the glass to add a touch of class to any drink. As bubbles stream from the flower the Champagne cascades from a light pink at the top to a deep purple colour at the base of the glass, adding an impressive visual impact to any event. Once the wine is finished, you can enjoy the flower, which has a refreshing raspberry and rhubarb taste.

Porter Foods’ Tropical Wild Hibiscus Rosella Flower Punch

Serves six

Pour the following ingredients into a large punch bowl that has been in the freezer for an hour or so, serve chilled and enjoy:

400ml of chilled cranberry juice (not concentrated)
400ml of chilled orange juice (not concentrated)
200ml of chilled apple juice (not concentrated)
Juice of two lemons
1 bottle of chilled sparkling wine or Champagne
One jar of 11 Wild Hibiscus Rosella Flowers from Porter Foods with some syrup to taste