Hibiscus Berry Sundae Stay Cool!

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1 jar (250g) Wild Hibiscus Flowers in Syrup

1 pint vanilla ice cream

1 cup fresh raspberries or quartered strawberries

Whipped cream

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.

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