Hibiscus Vinegar with Vanilla Ice Cream

A delicate, unexpected dessert where acidity meets sweetness in the simplest way.

Prep time: 5 minutes
Resting time: 2–4 hours

Ingredients

  • 4–6 tbsp Rozendal Hibiscus Vinegar
  • A small handful of edible flower petals (such as rose geranium or pansies)
  • Good-quality vanilla ice cream

Method

  1. Drizzle the Hibiscus Vinegar onto a flat plate, spreading it into a thin, even layer.
  2. Scatter a few edible flower petals over the vinegar.
  3. Leave the plate uncovered in a cool space for 2–4 hours to allow the vinegar to slowly concentrate and thicken.
    • You can place it in front of a fan to speed this up slightly, then put it in the fridge.
    • It’s ready when the liquid has thickened enough that it doesn’t run easily when the plate is tilted.
  4. When ready to serve, place a scoop of vanilla ice cream gently on top of the thickened vinegar.
  5. Finish with another light scattering of petals.

The result is deliciously striking — cold, creamy ice cream against a bright, tangy, floral base.