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Using edible flowers in food is not just an interesting way of adding aesthetic value to a dish but also add a slightly spicy, herb-y flavour taste. Pairing edible flowers with food or cocktails is an interesting way to explore more than just standard produce that essentially classify as fruit or vegetable. Flowers like lilac, marigold, cornflower, organic violets are some of the more commonly found ones across restaurant plates and suave cocktail bars. Since Holi is a festival known for its bright and cheery energy, lush with colours, the spring season bids adieu and summer threatens to make everyone uncomfortable.
Using food dyes, derived from edible flowers to make refreshing popsicles, are a great way to stay cool and take a break as you pace yourself for the celebrations. Not only are they light on the palette, they’re pretty to look at and taste of pretty much anything you choose to swap it with. Depending on what you’re in the mood for, you can make these popsicles with something as simple as lemonade or use your favourite cocktail to make some alcoholic ones. For a creamy texture using equal parts of milk and heavy cream, or coconut milk, is ideal. What makes this recipe so special is how much you have the scope to personalise it to tweak and suit your flavour preferences.
Recipe:
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Ingredients
Image Credits: Jerry James Stone
- ½ cup edible flowers of choice
- 1 cup lemonade
- ½ teaspoon vanilla essence
- 1 tablespoon honey
- ¼ cup blueberries
- ½ cup sliced kiwi
Method
- Add the edible flowers to the lemonade and allow it to steep for about an hour. Once the liquid begins to change colour, add the vanilla essence, honey and blueberries and stir to combine.
- Add a slice or two of kiwi to the popsicle moulds in a way that the slices are stuck to the walls of the mould. Carefully pour in the lemonade and place a popsicle stick inside each mould, once it reaches full capacity.
- Put the moulds in a freezer for about 4-5 hours or overnight. Remove and enjoy on a hot afternoon.
