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! Top Seller!