A touch of class!

Each jar contains fifty blooms floating in a sweet, pinkish syrup. Simply place one in your champagne flute, pour in some of the syrup and then fill up with champers, sparkling wine or anything else with a bit of fizz. You can even use sparkling water.

As billions of bubbles stream off the bud it gradually opens up into a spectacular, crown-shaped flower. And when you've quaffed your champagne you can eat the booze-soaked bloom. No, really! It has a delicious raspberry and rhubarb flavour that complements champagne to perfection. What's more, because the syrup is so delicately sweet, you can add more or less to suit your taste. Cheers!

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