Drinking up the beauty of floral accents
The most spectacular floral arrangements might look good enough to eat, but you would never, of course. Yet there are equally beautiful blooms that are specifically produced to do just that—to be ground down and used as ingredients, like added to flour for breads, or as garnish for foods or signature drinks. Yum on the tastebuds and the eyes!
Just in time for summer entertaining, we are sharing a couple of our favorite ideas that can be used for any occasion—and is so simple to do (we promise!), you can get the kids involved too. Check out our how-to for lavender lemonade poured over floral ice cubes and roasted blueberry and ricotta crostini sprinkled with the prettiest edible blooms.
Roasted Blueberry Ricotta Crostini (serves 4)
- 2 pints blueberries
- 1 15-ounce container ricotta
- 8 slices mini sourdough bread
- small edible flowers for garnish
- Set blueberries in single layer on parchment lined baking sheet and bake at 375 degrees for 15 minutes.
- Transfer ricotta cheese to a small mixing bowl and gently stir until smooth.
- Let blueberries cool slightly and then transfer berries and juices to small mixing bowl. Gently mash to create spread with some whole and partial berries intact.
- Lightly toast bread to a golden brown color.
- Spread ricotta over toast.
- Top with a swipe of roasted blueberries over ricotta.
- Sprinkle with a light smattering of edible flowers (in different colors).
Floral Ice with Lavender Lemonade
- Favorite store-bought lemonade
- Lavender simple syrup (store-bought or see recipe below)
- Arrange a few petals of edible flowers in ice cube tray compartments.
- Fill tray compartments with a gentle flow or water until filled or use lemonade/lavender simple syrup combo (so when ice freezes it does not dilute drink).
- Use toothpick to gently “arrange” petals so they are spread out within the cube compartment.
- Place overnight in the freezer to set.
Lavender simple syrup
- 1 cup sugar
- ½ cup water
- 2 teaspoons dried lavender leaves
- In a small saucepan set over high heat, whisk together sugar and water, whisking constantly until the sugar is completely dissolved and the syrup is clear.
- Keep over heat and bring to a boil; remove from heat.
- Using a mortar and pestle (or your fingers), grind lavender leaves. Add to syrup and stir.
- Set aside for at least 45 minutes (up to 3 hours).
- Can be refrigerated in a lidded container up to 1 month.
- Gently pop cubes out of the tray and set in glass, using ice tongs or a spoon.
- Pour a shot worth of lavender simple syrup over ice.
- Fill glass ¾ full with lemonade
- Stick one lavender sprig in one side of glass for garnish.