1 jar (250g) Wild hibiscus Flowers in syrup
1 pint vanilla ice cream
1 cup fresh raspberries or quartered strawberries
Chopped pistachio nuts (optional)
Drain hibiscus flowers and reserve syrup. Cut each flower in half. Scoop ice cream into 4 bowls. Scatter with berries and then drizzle with the hibiscus syrup. Top with a pouf of whipped cream and scatter with hibiscus flowers and nuts. Serve immediately.