By Megan Barber, Wellness Buyer, Co-op Owner
Using edible flowers in homemade dishes and drinks not only provides a beautiful aroma, but can make a plate gorgeous, create varying textures, provide vitamin C and antioxidants, and really impress both your taste buds and your friends! Let’s discuss recipes over drinks, shall we?
For the kids, and those looking for a refreshing summery drink, try lavender lemonade. To make, heat 2 cups water with 1 cup sugar over medium heat until dissolved. Remove from heat, stir in 2 tablespoons dried lavender, and ¼ cup honey. Let it infuse for 15 minutes and strain the flowers out. Add in 4 more cups of water, 2 cups fresh lemon juice, and serve chilled!
And for those of us who know it’s five o’clock somewhere, you can make hibiscus infused vodka by combining 2 cups of vodka and 1/4 cup dried hibiscus flowers in a mason jar. Shake well to saturate the flowers. Let the mixture soak for 1-3 hours depending on how strong you prefer it and strain. Use in all of your favorite cocktails!
You can even make an infused sugar with dried flowers – then use it to coat the rim of your cocktail glass to create something really unique. Start by adding 1 cup of granulated sugar to 1 1/2 tablespoons of dried (edible) flower of your choice. Let it infuse for 24 hours and enjoy!
A chamomile gin cocktail can be relaxing after a long day. To start, mix 1 tablespoon dried chamomile flowers or 2 chamomile tea bags with 3 tablespoons very hot water. Steep for five minutes. Strain and then mix in 3 tablespoons honey. (Tip: Press into the strainer with a spoon if you aren’t getting much liquid.) Add in 2 cups of gin, 1/4 cup fresh lemon juice, pour over 1 cup ice, and stir until the ice is dissolved. Enjoy!
Or better yet, how about a smooth crisp lavender vanilla martini? Place 1/2 cup sugar and 3 teaspoons dried lavender in a sauce pan and muddle. Add another 1/2 cup sugar and 1 cup water. Bring to a simmer and stir until dissolved. Remove the mixture from heat, strain, and cool. Fill a cocktail shaker with ice, squeeze in half a lemon, add 1 ounce lavender syrup, 3 ounces vodka, and 1 1/2 ounces vanilla vodka. Shake for 15 seconds until chilled, pour into glasses, and garnish with a lemon peel twist!
And finally, my favorite, a lavender earl grey mojito! Citrusy and refreshing! To make, add 3 tablespoons earl grey (or three tea bags) and 3 tablespoons dried lavender to 2 cups white rum. Stir, then cover for three days, checking the flavor until it’s to your taste, then strain. Add 6 mint leaves, 1/2 a lime, and 1 tablespoon simple syrup to a glass. Muddle the leaves and add 2 ounces of the lavender earl grey infused rum. Add ice and finally pour club soda over the top, garnishing with a mint leaf or lime wedge.
Curious about cooking with flowers? Dried Hibiscus, Lavender, and Chamomile are all on sale 20% off through the month of March in bulk herbs. Stop in today and start mixing up your favorite flower recipes right away!