By Devi Poojari
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.
½ cup edible flowers of choice 1 cup lemonade ½ teaspoon vanilla essence 1 tablespoon honey ¼ cup blueberries ½ cup sliced kiwi
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.