" hibiscus mimosa The hibiscus mimosa is lovely in its simplicity, a beautiful mix of prosecco and hibiscus that begs for a toast (or to be served alongside toast, at brunch). Sub in a nonalcoholic sparkling wine for kids and teetotalers. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 lemon wedge Prosecco ½ ounce hibiscus syrup (from one 8.8-ounce jar of hibiscus flowers in syrup) ½ ounce fresh lemon juice Hibiscus flower (from one 8.8-ounce jar of hibiscus flowers in syrup), for garnish Combine the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate. Rub the rim of a champagne flute with the lemon wedge. Dip the rim in the hibiscus sugar and twist it to coat. Fill the rimmed champagne flute halfway with prosecco, making certain to tilt the glass when pouring the prosecco to ensure the liquid does not overflow. Add the hibiscus syrup and lemon juice; stir with a barspoon. Use a barspoon to add a hibiscus flower to the bottom of the glass. Top off with additional prosecco. Serve and enjoy. "

― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort