Pretty, edible flowers are an easy way to add a dose of elegance and whimsy to a dish. Use them to top a layered iced cake, toss with flavourful greens to brighten a simple salad or use them as a garnish in ice cold cocktails. Better yet, turn them into beautiful ice pops!
Flower ice pops
- 1 cup water
- 1 cup sugar
- 3 1-inch slices of peeled fresh ginger
- 1 tbsp lemon juice
- Handful of edible flowers
In a saucepan, combine water, sugar and ginger. Simmer until sugar has completely dissolved. Discard ginger and stir in lemon juice.
Fill ice pop molds about 1/3 of the way up. Freeze until mixture starts to solidify, about 30 minutes. Gently distribute a few petals using a skewer to push petals down. Fill, almost to the top, with more sugar mixture. Add a few more petals and insert ice pop stick. Freeze until completely firm, about 1 hour.
What to look for
Check your farmer’s market or specialty gourmet stores for a variety of edible flowers, or better yet, grow your own! If you are buying the blooms, make sure the flowers you use are organic and have been grown without pesticides—the package labels must indicate that the flowers are safe to eat as pretty petals are often sold for decoration purposes only and not all flowers are edible.
How to prep
Gently wash the flowers with a damp paper towel and pat dry. Discard the stamen, pistil and sepal and eat the petals only.
How to store
Wrap petals in a slightly damp paper towel and store in the fridge for 2 to 3 days.
Jennifer Bartoli is a food specialist for Canadian Living and the author of www.chocolateshavings.ca