Wild Hibiscus Flowers in Syrup

What in the world does one do with a Hibiscus flower preserved in syrup? As the Australian producer suggests:

"Simply place a whole Wile Hibiscus flower in the bottom of a champagne flute, pour in a little of the syrup and top with bubbly! The bubbles will stream off of the flower, which gently unfurls. When your glass is empty, just eat the flower and enjoy its delicious flavors of raspberry and rhubarb."