Description
The ruby red calyx petals from wild rosella have a tart berry and rhubarb flavour. Pairs well with fruity and floral cocktails.
Ingredients: sugar and wild rosella flower (Hibiscus sabdariffa) powder. Comes in a glass jar with a bamboo push-lid (definitely one to keep).
To use: pour some rosella sugar onto a small plate. Moisten the glass rim with a citrus wedge, water, or syrup. Dip the glass rim into the sugar (or roll the edge for a one-sided rim). Fill your glass with your favourite cocktail or mocktail and enjoy. Will rim approximately 48 drinks. To complete your Aussie cocktail creation, try dressing your cocktail with our bush fruit garnishes.