HIBISKUS GOURMET
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From the sun-drenched savannah to the oceanic climate of Bearn, Sanny Agnoro has made a surprising link... This is the route that hibiscus flowers take to be brewed in the Pyrénées-Atlantiques and become a nectar as tasty as it is original! Cultivated in the traditional Beninese way, without pesticides or chemicals, they are picked and dried in the sun for several days before being transformed into a fruity drink with an incredible fragrance and health benefits that are second to none. Refreshing, natural or spiced with ginger, they are a real treat! The benefits of these antioxidant-filled flowers have been recognized since ancient times and this combination of pleasure, delicacy and well-being is quite unique. Hibiskus is found in many quality restaurants and also manufactures jellies and jams with saffron, Espelette pepper or Béarnais smoked. To be combined with cheese or foie gras, they are new options that are more than attractive! To discover on the spot, via the site or at the distributors of this beautiful brand from Béarn.
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