Wild Hibiscus Flowers in Syrup are edible hibiscus flowers preserved in cane sugar and spring water with a taste reminiscent of raspberry and rhubarb. They can be found in select supermarkets, Williams Sonoma stores and wildhibiscus.com. This skewer recipe works nicely with grilled shrimp and boneless pork loin if you're tired of chicken.

Makes 4 skewers

Ingredients:

1 jar (250g) Wild Hibiscus Flowers In Syrup

1 tablespoon finely minced or grated fresh ginger

1/2 to 1 teaspoon hot sauce

3 green onions (scallions)

1 to1 1/4 pounds boneless, skinless chicken breast, cut into 32 pieces

Vegetable oil as needed

Salt and pepper

4 metal skewers or 10" heavy wood skewers soaked in water

Preparation:

1. Drain hibiscus flowers, reserving syrup in a small bowl. To make the dipping sauce, mix ginger and hot sauce into the reserved syrup.

2. Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower; repeat twice, then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

3. Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.

And here's another recipe you can use with your Hibiscus flowers...

Sparkling Hibiscus Punch

-Created by Danielle Tatarin, designercocktail.com

Ingredients:

5 oz St-Germain Elderflower Liqueur

5 oz pink grapefruit juice

2 1/2 oz hibiscus syrup

1 Bottle Brut Champagne or Dry Sparkling Wine

Wild hibiscus flowers

 Preparation:

Mix ingredients in punch bowl with large block of ice. For sweeter drink, use a Rose Sparkling Wine instead of Brut Champagne or dry sparkling.

Find more chicken and cocktail recipes in our Recipe File.