What’s not to love about flowers? They look beautiful lining a pathway, sitting in a jar on the windowsill, or even printed onto fabrics. Another great thing: some flowers are edible! We just love the idea of having a lovely little salad that is dotted with Johnny Jump Ups, or using blackberry blossoms to garnish a cake.
So in celebration of some of these delicious florals, we’ve tested a few recipes that have become our favorites.
1. Raspberry & Rose flavored Floral Ice Pops
Recipe via Chew Town (Makes 10)
4 cups water
Various edible flowers (petals retained)
1 tablespoon Raspberry and Rose cordial
Place petals inside the popsicle molds being sure to layer them on top of each other and not compact them.
Mix water and cordial in a large jug and stir well to combine.
Gently pour the cordial mixture into the popsicle molds trying not to unseat the petals too much. Insert popsicle sticks and place in the freezer until frozen solid.
To remove from the molds gently place bottom of molds in warm water until the popsicles pull free.
These popsicles make the perfect frozen treat for any spring or summer soiree!
2. Lovely Little Lollies
Recipe via Sprinkle Bakes
Yield: 10 lollipops
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1 dram bottle candy flavoring oil (such as LorAnn, I used Blackberry)
Violet gel food coloring
10 organic whole voila flower heads or pansy petals, washed and patted dry
10 lollipop sticks
- If you are using a lollipop mold (recommended), lightly grease it with cooking spray. If you are not using a mold, pour 2 cups of powdered sugar into a baking pan with a lip. Create indentations with the bottom of a glass or other flat-bottomed object. Set aside.
- Stir together the sugar, corn syrup and water in a small saucepan and clip a candy thermometer to the side of the pan.
- Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). Remove pan from heat.
- Stir in flavoring oil and a small amount of gel food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
- When the mixture has stopped bubbling, drop it into molds by the spoonfuls (or powdered sugar indentations) using a metal spoon. Carefully place a viola flower head or petal face down on the hot candy. Use the end of a lollipop stick to slightly press it into the candy. Quickly pour just enough hot candy over the flower head or petal to cover the backside, encasing it completely in the candy. Place a lollipop stick in the candy and turn 1/2 turn. Allow the candy to harden, then remove from molds. If using powdered sugar to mold, you may choose to rinse off the excess sugar under a thin stream of warm water – either way, the flower will become more visible once the lollipop is being enjoyed.
TIP: WORK AS FAST AS YOUR LITTLE HANDS CAN MOVE. The candy mixture cools VERY quickly.
3. Blossoms and Berries Ice Cubes
4 Quarts of Distilled Water
Arrangement of Organic Edible Flowers, Berries, Mint Leaves
Ice Cube Tray
Boil distilled water and allow to cool completely.
Pour water into trays, filling molds halfway. Place flowers, berries, and mint in each cube and place tray in freezer. Once completely frozen, fill each cube with the rest of the cooled, boiled water and continue to freeze completely. Fill up your cups and enjoy!
And once your ice melts, you’ll have pretty little blossoms floating around in your beverage.
4. Limoncello Lavender Cupcakes
Recipe adapted from here!
Yield: 12-18 Cupcakes
For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ stick unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
1 tablespoon crushed, dried lavendar (optional)
Dried lavender sprigs for garnish
For the lemon curd:
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
For the limoncello buttercream:
1/2 stick butter
6 oz cream cheese
4 cups powdered sugar
2 tablespoons limoncello
Beat softened butter and cream cheese. Add sugar and mix until light and fluffy. Add eggs, one at a time, mixing well after each. Add the limoncello and beat until well mixed. Sift together flour, baking powder and salt. Alternately add flour and buttermilk to butter mixture. Mix in the lemon juice, lemon zest, and crushed lavender just until combined. Pour into prepared cupcake pans, about 3/4 full and bake at 325 for about 17 minutes. Cool on wire racks.
For curd: Mix lemon juice, lemon zest, and sugar of medium heat until boiling. Whisk egg and egg yolk. Whisk lemon mixture into eggs off the heat (to temper). Add all back to sauce pan and cook over medium heat, whisking constantly, until thickened. Cool completely.
Use a melon baller to scoop a hole into tops of cooled cupcakes. Fill with cooled lemon curd
For buttercream: Beat butter and cream cheese. Add limoncello and beat until smooth. Beat in powdered sugar until desired icing consistency is obtained. Ice filled cupcakes. Garnish with dried lavender.
Also, don’t do as we did and forget to add the sugar–one of the most important ingredients! The first batch was the equivalent of lemony, unsweetened cornbread, hah!
We hope you enjoyed this bevy of blossom-decorated recipes! Just remember to be sure to verify which flowers are edible and safe to use, and we recommend using only organically grown flowers. Enjoy!
-The Out of the Thistle™ Company