Flower Recipes
Posted: Sun Jun 09, 2013 3:11 am
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Here's an important link (Also has safety information and what flowers can be eaten) to look at before choosing to cook using flowers: list of Flowers that are edible
I'd like to also say that all of these recipes aren't any that I came up with. This is simply a thread where I have compiled some recipes that I'm interested in making.
Dried Flowers
Uses: Used in teas and syrups, used to infuse sweet and savory dishes year round.
To substitute dried flowers for fresh you will need only 1/3 of the amount of the flower.
To dry flowers, place a brown paper bag on a baking sheet and cover it with paper towels. Arrange a single layer of clean flowers on top, spaced about 1/4 inch apart. Place the baking sheet in a warm, dry spot for at least 2 days- maybe longer for larger flowers. Store dried flowers in an airtight container in a cool, dark place. They will gradually lose their color but retain their flavor. Use within 1 year. A notable exception is lavender that lasts for many years.
Flower Sugars
Uses: To sweeten anything you wish.
In a clean jar, layer about ½ cup flowers per 1 cup sugar and let the scent infuse over time (Lavender requires much less: Just two tablespoons per 1 cup of sugar.) If the sugar absorbs enough moisture that it starts to clump, a short spin in the food processor will revive it. Flower sugars last up to one full year.
For vibrant, flavorful flower sugars: Grind sugar with flowers in a food processor for 2 minutes before storing in jars. If there is a lot of moisture, spread it out on a cookie sheet and let it dry and put it back in the food processor again.
Candied Flowers
Last for a year
2 cups sugar (refined)
1 egg white, whisked until foamy
About 25 large or 50 small flowers like violets, violas, pansies, roses or rose petals
Line a baking sheet with parchment paper. Pulse sugar in a food processor until superfine and powdery. With a small paintbrush, brush the petals of each flower thoroughly with egg white. Sprinkle with sugar to coat, shaking off access. Place on the prepared baking sheet and let dry for at least 10 hours. Store in a single layers with parchment paper in an airtight container.
Flower Simple Syrups
Uses: best used as babes in other recipes like sorbets or drink mixes
Makes about 1 pint
2 cups sugar
1 cup water
2 tbsp to 1 cup fresh or dried flowers
Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a GLASS bowl. Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers.
Store for 1 or 2 months. If it begins to crystalize, just reheat it again until smooth.
Syrup variations:
Borage Basil Simple syrup: Use ¼ cup borage flowers and ¼ cup basil leaves and/or flowers.
Elderflower Simple syrup: Use ½ cup elderflowers and add the juice and zest of half a lemon along with them.
Herbal Simple syrup: Use ½ cup herb leaves, ¾ to 1 cup herb flowers, or ¾ cup mixed herbs and herb flowers.
Lavender Simple Syrup: Use only 2 tablespoons lavender buds. Lavender is a potent herb, and this syrup will get stronger the longer you let it infuse. Time for your own taste.
Lime-Scented Geranium Simple syrup: Use 1 cup lime geranium petals and/or ½ cup leaves. (Use more geranium leaves for a stronger scent and flavor; the petals are less potent.) Other scented geraniums work well too.
Rose Simple syrup: Use 1 cup rose petals
Tulip Simple syrup: Use the petals of 2 tulips.
Violet Simple syrup: Use 1 ½ cups violets
Flower Syrups
Similar to simple syrups but much thinner and easier to pour.
Uses: Finishing syrup over pancakes, waffles or ice cream.
2 to 3 cups fresh or dried flower blossoms
2 cups boiling water
¼ to 1 cup fresh or frozen fruit (optional)
Place blossoms in a GLASS bowl and pour boiling water over them. Let stand for at least 2 hours and up to 24 hours. In a small saucepan over medium heat, bring flower water, sugar, and fruit (if using) to a simmer. Cook for 4 minutes. Remove from heat and pour through a fine mesh strainer into a glass container. Discard the solids. Refrigerate for up to 1 month.
Makes 1 Pint
Flower syrups variations:
Borage Basil Syrup: Use 2 cups borage blossoms and ¼ cup basil leaves instead of fruit.
Chamomile Peach Syrup: Use 2 cups chamomile and 1 cup chopped peaches.
Dandelion Apricot Syrup: Use 2 cups dandelion petals and 1 cup chopped apricots.
Lavender Blueberry Syrup: Use ¼ cup lavender buds and ¼ cup blueberries.
Lilac Blackberry Syrup: use 2 cups water, 3 cups lilac blossoms (stems removed), ½ cup sugar, and 4 tablespoons fresh or frozen blackberries. Bring berries to a simmer, along with the sugar and water, and cook and stir mixture for 4 minutes. Strain and discard berries along with the flower solids.
Rose Raspberry Syrup: Use 3 cups rose petals and ¼ cup raspberries.
Flower Rock Candy
Using Flower syrup
Dip candy sticks or 8- inch pieces of string in flower simple syrup and then roll them around in plain sugar or flower sugar. Place on a parchment lined baking sheet and let dry overnight.
Next day, warm flower simple syrup in a saucepan over medium heat and add sugar ¼ cup at a time, waiting until it completely dissolves. When the liquid stops absorbing sugar, pour it into a clean, heat proof container that’s at least 8 inches wide and 6 inches deep. Suspend the sugar-coated sticks in the liquid. Move it to a dark place and leave it alone for two weeks. When the sticks are loaded with sugar crystals, suspend them briefly over a clean container to dry.
Flower Rock Candy Jewelry for girls: Use a clean ribbon or embroidery thread. Instead of dangling one end into the liquid, loop it in so crystals will form in a wide arc (for necklaces of bracelets) or a narrow one (for rings). Tape ribbon to the sides of the jar if necessary to hold it in place.
Flower Butters and Flower Cheeses
Uses: In savory dishes to add subtle flower flavors easily, Like Rose butter on top of steak
To 1 - 8 oz. package, or 1 cup of any soft, room temp butter or cheese, add ¼ cup to 1 cup flowers, ½ tsp. salt, ¼ tsp. pepper, and any other desired seasonings. Stir to incorporate. Cover and refrigerate butters up o 2 weeks or freeze for up to 6 months. Soft flower cheese should be used within 1 week.
Flower Butter and Cheese variations:
Calendula Butter or Cheese: use ½ cup calendula petals per 2 cups (1 Ib) butter or cheese
Dandelion Butter or Cheese: use ¼ cup dandelion petals per 2 cups (1Ib.) butter or cheese
Herb Flower Butter or Cheese: Use 1/3 cup chive florets or mixed herb flowers per 2 cups (1Ib.) butter or cheese.
Lavender Butter or Cheese: Use up to 2 Tbsp. lavender buds per 2 cups (1Ib.) butter or cheese
Nasturtium Butter or Cheese: Use ¼ cup pansies or violas per 2 cups (1 Ib.) butter or cheese.
Pansy Butter or Cheese: Use ¼ cup pansies or violas per 2 cups (1 Ib.) butter or cheese
Rose Petal Butter or Cheese: Use ½ cup rose petals. Add ½ tsp. rose water per 2 cups (1Ib.) butter or cheese.
Flower Jams
¼ to 2 cups flower petals
2 to 3 cups water
1 to 4 tbsp. lemon or lime juice
1 ½ to 4 cups sugar
1 (3-oz.) packet powdered pectin
Place blossoms in a sealable heatproof jar and pour boiling water over top. Let stand for at least two hours and up to overnight; you want a strong infusion for jam.
Strain the mixture and press all the liquid you can out of the blossoms: discard or leave them if desired. In a 3 to 4 quart STAINLESS STEEL (not aluminum), bring the flower-infused water, lemon or lime juice, and sugar to a boil. When sugar dissolves, add pectin and return to a full rolling boil for 3 minutes. Skin off any foam that develops on the surface, because it will affect the taste and appearance of your jam. Ladle jam into clean, sterilized, dry jars. Can or refrigerate.
Canned jams will last for at least 1 year. Refrigerated jams will last for a couple months. Makes 4 (8 oz.) jars.
Jam Variations:
Dandelion jam: Use 2 cups dandelion petals, 3 cups water, 1 tbsp. lemon juice, 2 ¼ cups sugar, and 1 (3 oz.) packet powdered pectin.
Elderflower jam: use 1 cup elderflowers, 3 cups water, 2 Tbsp. lemon juice, 3 cups sugar, and 1 (3 oz.) packet powdered pectin.
Hibiscus Jam: Use ½ cup hibiscus, 2 cups water, 4 tbsp. lemon juice, juice from ½-inch piece fresh ginger, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
Lavender Jam: Use 4 tbsp. lavender, 3 cups water, ¼ cup lemon juice, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
Lilac Jam: use 2 cups lilacs, ¼ cup lemon or lime juice, 3 ½ cups sugar, and 1 (3 oz.) packet powdered pectin.
Nasturtium Jam: Use 1 ½ cups nasturtiums, 2 cups water, ¼ cup lemon juice (or a dash of hot sauce), 2 cups sugar, and 1 (3 oz.) packet powdered pectin.
Rose Jam: Use 2 cups roses, 3 cups water, 2 tbsp. lemon juice, 2 cups sugar, and 1 (3 oz.) packet powdered pectin.
Violet Jam: Use 2 cups violets, ¼ cup lemon juice, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
You can add flowers to fruit jellies and jams. Just be sure to strain out the flowers before you do the final canning.
Flower Vodkas
Place chopped or whole flowers, a mixture or all one kind, in a jar with a lid. Cover with vodka, cap the jar, refrigerate for at least a week. When it tastes good enough to drink, strain it and rebottle it in a clean jar. Store in the fridge or freezer.
Flower Vodkas variations:
Borage vodka: use 1 cup borage flowers per 2 cups vodka.
Dianthus vodka: use 1 cup dianthus per 1 cups vodka.
Elderflower Vodka: use ½ cup elderflowers per 2 cups vodka.
Lavender Vodka: Use 2 tbsp lavender buds per 2 cups vodka.
Nasturtium vodka: use ½ cup nasturtium flowers per 2 cups vodka.
Tulip Vodka: Use 1 cup tulips per 2 cups vodka.
Flower Whipped Creams
Uses: put on pie, ice cream, fresh fruit, shortcake.
2 cups very cold heavy cream
1 tbsp to 1 cup flower petals (or 2 tsp to 2 tbsp flower simple syrup)
½ tsp pure vanilla extract 9omit if using flower simple syrup)
¼ confectioners’ sugar
Put heavy cream, flower petals (or flower syrup), vanilla, and confectioners’ sugar in a large mixing bowl. Chill for 30 minutes and up to overnight. Strain out the petals. With a mixer fitted with a whisk attachment, whip the mixture on high speed for 3 minutes, or until it forms soft, billowy peaks. Serve right away or refrigerate for up to 4 hours.
Makes 4 cups.
Whipped Cream variations:
Basil whipped cream: use 1 cup basil flowers or 2 tbsp basil simple syrup.
Dianthus whipped cream: Use 1 cup dianthus flowers or 2 tbsp dianthus simple syrup.
Elderflower whipped cream: use 1 ½ tbsp. elderflower simple syrup (because elderflowers shouldn’t be eaten raw)
Hibiscus whipped cream: Use 1 cup hibiscus flowers or 2 tbsp. hibiscus simple syrup.
Lavender whipped cream: Use only 1 tbsp lavender buds or 2 tsp lavender simple syrup.
Rose petal whipped cream: Use 2 cups rose petals or 1 ½ tbsp.. Rose petal syrup
Scented Geranium whipped cream: Use 1/3 cup scented geranium flowers, or for a richer geranium flavor and aroma, use a mix of scented geranium flowers and leaves; geranium leaves are edible and more potent than the flowers. Or you can use 1 tbsp. scented geranium simple syrup.
Flower Pastry Creams
Uses: layering cakes, filling doughnuts, topping pies, and more.
1 cup milk
1 cup heavy cream
½ to 1 cup flower sugar, divided
Pinch salt
6 egg yolks
2 tbsp cornstarch
4 tbsp butter
1 ½ tsp. pure vanilla extract
Warm milk and cream in a medium-low heat. Stir in all but and egg yolks and 2 tbsp of the sugar, vanilla and butter. Keep your eye on the milk mixture, whisking occasionally to dissolve the sugar and prevent from boiling. Whisk to combine egg yolks and remaining 2 tbsp of sugar in a glass bowl. Slowly whisk half the milk mixture into the egg mixture. Then whisk the milk-egg mixture back into the saucepan. Increase heat to medium, add cornstarch, and whisk until the cream starts to cling to your whisk and threatens to bubble. Remove from heat and whisk in butter and vanilla. Transfer pastry cream to a bowl. Cover it with plastic wrap touching the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before using.
Makes 3 cups.
Pastry Cream variations:
Hibiscus pastry cream: use ½ cup hibiscus sugar
Hollyhock pastry cream: Use ½ cup hollyhock sugar
Lilac pastry cream: Use 1 cup lilac sugar. And a pinch of cardamom along with the vanilla.
Scented Geranium pastry cream: use ½ cup scented geranium sugar.
Light and fluffy flower cream: Whip 1 cup cold heavy cream to soft peaks and then gently fold flower pastry cream into it.
Flower Frostings
Cream cheese based flower frosting for vanilla cupcakes, cinnamon rolls, carrots cake rolls, etc
Can freeze for up to 6 months
1- 8oz package cream cheese
1 cup confectioners’ sugar, sifted, plus more to taste
2 tbsp milk
1 tsp pure vanilla extract
1/3 to 1 cup flower petals
Put all the ingredients in the bowl of a mixture. Beat slowly at first, to let the confectioners’ sugar start to absorb, and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar if desired. Overbeating will cause the frosting to lose its stiffness.
Makes 3 cups
Any edible flower- or a mix- works in this frosting recipe. Calendula, dandelion, rose petal, sunflower, and viola frostings.
Flower Buttercream Frostings
¼ cup water
½ dug sugar, divided
3 egg whites
1 tbsp flower simple syrup
¼ to ½ cup flowers
1cup (2 sticks) unsalted butter, room temp, cut in 1 inch pieces
Bring water and ¼ cup of the sugar in a small saucepan. Boil until the temp reaches 240 on a candy thermometer. When the temp reaches 240, beat whites with a mixer fitted with a whisk attachment on high speed for 1 minute, until the whites start to get foamy. Gradually beat in the remaining ¼ cup sugar. Reduce the mixer speed to low and slowly and carefully pit in the boiling sugar syrup. Beat on high speed for 8 to 10 minutes, or until the bottom of the mixer bowl is room temp again. Return mixer speed to low and add flower simple syrup. Beat in butter a few pieces at a time. Beat frosting on high speed for about 30 seconds, until butter is fully incorporated. Use immediately or refrigerate in an airtight container for up to 1 week
Makes 2 cups
Lilac, rose, hibiscus, calendula, dandelion, and violet buttercreams are great.
Flower Ice Creams
2 cups heavy cream
2 cups milk
½ cup sugar
¼ to ½ cup flower petals
4 egg yolks
Zest and juice of 1 lime or other citrus fruit
¼ to ½ cup flower simple syrup
Warm cream and milk in a saucepan over medium heat until the liquid comes to a bare simmer. Stir in sugar and flower petals and simmer, stirring, until the sugar dissolves. In a medium bowl, use a fork to combine yolks with lime juice. Gradually whisk about half the steamy milk mixture into yolk-milk mixture back into saucepan. Cook and stir until it thickens and the temperature reaches about 155F on a candy thermometer. Stir in flower simple syrup. Strain the mixture through a fine-mesh strainer into a 1-quart container. Refrigerate for at least 6 hours. (Chill it overnight to make sure it’s really cold) Process ice cream in an ice cream maker according to manufactures instructions.
Ice Cream Variations:
Elderflower Ice cream: use ½ cup elderflowers and 1/3 cup elderflower simple syrup.
Lavender honey ice cream: Reduce sugar to ¼ cup and use ¼ cup fresh lavender (or 3 tbsp dried). Add ½ cup honey along with the flowers to the ice cream, milk, and sugar. Omit lime juice and simple syrup.
Rose petal ice cream: Substitute 2 tbsp rose water for the lime juice. Use ¼ cup rose simple syrup and ¼ cup chopped rose petals just before processing.
Flower Sorbets
2 cups water
¼ cup sugar
2 tbsp lime juice or other citrus juice
2 cups fresh or dried fruits (use any flower but lavender, which is better in ice cream)
Bring water, sugar, and citrus juice to a boil. Pour mixture over flowers, and let it steep for at least 10 minutes and up to 24 hours before straining out and discarding petals. Chill for at least 2 hours. Process the chilled mixture in an ice cream maker according to manufacturer’s directions. Store in the freezer for up to 3 months. For the best flavor, let sorbet sit at room temp for about 15 minutes before serving.
Makes 1 quart
Herb flower sorbet is really good along with elderflower, hibiscus, lilac, pansy, rose and violet sorbets.
Flower Lemonades
Basic guideline. Mix and match with flower vodkas for happy hour.
1 cup flower simple syrup
4 to 5 cups water or sparkling water
1 cup lemon juice or ¼ cup lime juice
Mix ingredients directly in the pitcher. Adjust the flavors to your own taste preferences.
If you’re using juice in place of water, reduce the amount of flower simple syrup by half.
Flower lemonade variations:
Hibiscus Basil Watermelonade: use ½ cup hibiscus simple syrup, ¼ cup basil simple syrup, and 5 cups watermelon juice.
Lilac lemonade: Use 1 cup lilac simple syrup, 1 cup lemon juice, and 4 cups water
Sparkling Geranium limeade: Use 1 cup lime scented geranium simple syrup, 5 cups sparkling water, and ¾ cup lime juice.
Lavender lemonade goes well with a touch of gin, and hibiscus basil watermelonade mixes well with champagne.
Blueberry Elderflower (Syrup) Smoothie
Ingredients:
2 C. blueberries
1 C. yogurt
2 C. almond milk
1/4 C. Elderflower Syrup
Directions:
- Blend all ingredients until smooth.
STRAWBERRY ROSE SMOOTHIE
Ingredients:
1 ½ cups frozen strawberries
1 cup almond milk
1 tsp rosewater
1 pinch sea salt
1-teaspoon brown sugar or maple syrup
Rose petals for garnish
Directions:
Place everything in the blender and process until smooth.
Adjust sweetness level and serve with a garnish of rose petals
White Chocolate Lavender Cookies
This is a basic recipe for icebox sugar cookies, which can be altered in many ways.
Ingredients:
1 1/2 cups flour (we used the soft white flour from Bluebirdgrain Farms)
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp unsalted butter, softened
2/3 cups sugar
1 large egg
2 tsp vanilla
1/2 cup white chocolate chips
2 tbsp fresh or dried lavender, lightly ground in a food processor
Directions:
- Whisk together flour, baking powder and salt.
- Beat butter and sugar together on medium speed until fluffy and well blended.
- Add egg and vanilla, continue to beat until well combined.
- Stir the flour mixture into the butter mixture. Add chocolate chips and lavender. Mix until blended and smooth.
- Cover and refrigerate until firm, 30 mins.
- Place dough on one end of wax or parchment paper. With lightly greased hands, shape into 11-inch long log. Roll up in paper, twisting the ends of the paper to prevent unrolling. Freeze until completely frozen, 3 hours or overnight.
- Preheat oven to 375 degrees (F). Grease cookie sheets.
- Gently peel paper off the log and cut the log cross-wise into 1/8-inch-thick slices. Transfer slices to cookie sheets, spacing about 2 inches apart.
- Bake, one sheet at a time, until the cookies are golden, just slightly darker at the edges (7-10 mins).
Chive Blossom Vinegar
Chive blossoms have a gentle onion fragrance when steeped in vinegar for a week or two, and the vinegar becomes an attractive transparent pink. Add a tablespoon of chive blossom vinegar to a salad dressing, or drizzle it over sushi. It's fabulous.
Chive Blossom Vinegar
Directions:
Pick a generous number of chive blossoms.
Soak them in cool water overnight to remove any dirt or bugs.
Dry them well (salad spinners are great for this).
Stuff them into a glass jar so that it is between 1/2 filled with blossoms.
Fill the jar with white wine or white balsamic vinegar. Let steep for 2 weeks.
Strain and add to any recipe.
Here's an important link (Also has safety information and what flowers can be eaten) to look at before choosing to cook using flowers: list of Flowers that are edible
I'd like to also say that all of these recipes aren't any that I came up with. This is simply a thread where I have compiled some recipes that I'm interested in making.
Dried Flowers
Uses: Used in teas and syrups, used to infuse sweet and savory dishes year round.
To substitute dried flowers for fresh you will need only 1/3 of the amount of the flower.
To dry flowers, place a brown paper bag on a baking sheet and cover it with paper towels. Arrange a single layer of clean flowers on top, spaced about 1/4 inch apart. Place the baking sheet in a warm, dry spot for at least 2 days- maybe longer for larger flowers. Store dried flowers in an airtight container in a cool, dark place. They will gradually lose their color but retain their flavor. Use within 1 year. A notable exception is lavender that lasts for many years.
Flower Sugars
Uses: To sweeten anything you wish.
In a clean jar, layer about ½ cup flowers per 1 cup sugar and let the scent infuse over time (Lavender requires much less: Just two tablespoons per 1 cup of sugar.) If the sugar absorbs enough moisture that it starts to clump, a short spin in the food processor will revive it. Flower sugars last up to one full year.
For vibrant, flavorful flower sugars: Grind sugar with flowers in a food processor for 2 minutes before storing in jars. If there is a lot of moisture, spread it out on a cookie sheet and let it dry and put it back in the food processor again.
Candied Flowers
Last for a year
2 cups sugar (refined)
1 egg white, whisked until foamy
About 25 large or 50 small flowers like violets, violas, pansies, roses or rose petals
Line a baking sheet with parchment paper. Pulse sugar in a food processor until superfine and powdery. With a small paintbrush, brush the petals of each flower thoroughly with egg white. Sprinkle with sugar to coat, shaking off access. Place on the prepared baking sheet and let dry for at least 10 hours. Store in a single layers with parchment paper in an airtight container.
Flower Simple Syrups
Uses: best used as babes in other recipes like sorbets or drink mixes
Makes about 1 pint
2 cups sugar
1 cup water
2 tbsp to 1 cup fresh or dried flowers
Dissolve sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a GLASS bowl. Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers.
Store for 1 or 2 months. If it begins to crystalize, just reheat it again until smooth.
Syrup variations:
Borage Basil Simple syrup: Use ¼ cup borage flowers and ¼ cup basil leaves and/or flowers.
Elderflower Simple syrup: Use ½ cup elderflowers and add the juice and zest of half a lemon along with them.
Herbal Simple syrup: Use ½ cup herb leaves, ¾ to 1 cup herb flowers, or ¾ cup mixed herbs and herb flowers.
Lavender Simple Syrup: Use only 2 tablespoons lavender buds. Lavender is a potent herb, and this syrup will get stronger the longer you let it infuse. Time for your own taste.
Lime-Scented Geranium Simple syrup: Use 1 cup lime geranium petals and/or ½ cup leaves. (Use more geranium leaves for a stronger scent and flavor; the petals are less potent.) Other scented geraniums work well too.
Rose Simple syrup: Use 1 cup rose petals
Tulip Simple syrup: Use the petals of 2 tulips.
Violet Simple syrup: Use 1 ½ cups violets
Flower Syrups
Similar to simple syrups but much thinner and easier to pour.
Uses: Finishing syrup over pancakes, waffles or ice cream.
2 to 3 cups fresh or dried flower blossoms
2 cups boiling water
¼ to 1 cup fresh or frozen fruit (optional)
Place blossoms in a GLASS bowl and pour boiling water over them. Let stand for at least 2 hours and up to 24 hours. In a small saucepan over medium heat, bring flower water, sugar, and fruit (if using) to a simmer. Cook for 4 minutes. Remove from heat and pour through a fine mesh strainer into a glass container. Discard the solids. Refrigerate for up to 1 month.
Makes 1 Pint
Flower syrups variations:
Borage Basil Syrup: Use 2 cups borage blossoms and ¼ cup basil leaves instead of fruit.
Chamomile Peach Syrup: Use 2 cups chamomile and 1 cup chopped peaches.
Dandelion Apricot Syrup: Use 2 cups dandelion petals and 1 cup chopped apricots.
Lavender Blueberry Syrup: Use ¼ cup lavender buds and ¼ cup blueberries.
Lilac Blackberry Syrup: use 2 cups water, 3 cups lilac blossoms (stems removed), ½ cup sugar, and 4 tablespoons fresh or frozen blackberries. Bring berries to a simmer, along with the sugar and water, and cook and stir mixture for 4 minutes. Strain and discard berries along with the flower solids.
Rose Raspberry Syrup: Use 3 cups rose petals and ¼ cup raspberries.
Flower Rock Candy
Using Flower syrup
Dip candy sticks or 8- inch pieces of string in flower simple syrup and then roll them around in plain sugar or flower sugar. Place on a parchment lined baking sheet and let dry overnight.
Next day, warm flower simple syrup in a saucepan over medium heat and add sugar ¼ cup at a time, waiting until it completely dissolves. When the liquid stops absorbing sugar, pour it into a clean, heat proof container that’s at least 8 inches wide and 6 inches deep. Suspend the sugar-coated sticks in the liquid. Move it to a dark place and leave it alone for two weeks. When the sticks are loaded with sugar crystals, suspend them briefly over a clean container to dry.
Flower Rock Candy Jewelry for girls: Use a clean ribbon or embroidery thread. Instead of dangling one end into the liquid, loop it in so crystals will form in a wide arc (for necklaces of bracelets) or a narrow one (for rings). Tape ribbon to the sides of the jar if necessary to hold it in place.
Flower Butters and Flower Cheeses
Uses: In savory dishes to add subtle flower flavors easily, Like Rose butter on top of steak
To 1 - 8 oz. package, or 1 cup of any soft, room temp butter or cheese, add ¼ cup to 1 cup flowers, ½ tsp. salt, ¼ tsp. pepper, and any other desired seasonings. Stir to incorporate. Cover and refrigerate butters up o 2 weeks or freeze for up to 6 months. Soft flower cheese should be used within 1 week.
Flower Butter and Cheese variations:
Calendula Butter or Cheese: use ½ cup calendula petals per 2 cups (1 Ib) butter or cheese
Dandelion Butter or Cheese: use ¼ cup dandelion petals per 2 cups (1Ib.) butter or cheese
Herb Flower Butter or Cheese: Use 1/3 cup chive florets or mixed herb flowers per 2 cups (1Ib.) butter or cheese.
Lavender Butter or Cheese: Use up to 2 Tbsp. lavender buds per 2 cups (1Ib.) butter or cheese
Nasturtium Butter or Cheese: Use ¼ cup pansies or violas per 2 cups (1 Ib.) butter or cheese.
Pansy Butter or Cheese: Use ¼ cup pansies or violas per 2 cups (1 Ib.) butter or cheese
Rose Petal Butter or Cheese: Use ½ cup rose petals. Add ½ tsp. rose water per 2 cups (1Ib.) butter or cheese.
Flower Jams
¼ to 2 cups flower petals
2 to 3 cups water
1 to 4 tbsp. lemon or lime juice
1 ½ to 4 cups sugar
1 (3-oz.) packet powdered pectin
Place blossoms in a sealable heatproof jar and pour boiling water over top. Let stand for at least two hours and up to overnight; you want a strong infusion for jam.
Strain the mixture and press all the liquid you can out of the blossoms: discard or leave them if desired. In a 3 to 4 quart STAINLESS STEEL (not aluminum), bring the flower-infused water, lemon or lime juice, and sugar to a boil. When sugar dissolves, add pectin and return to a full rolling boil for 3 minutes. Skin off any foam that develops on the surface, because it will affect the taste and appearance of your jam. Ladle jam into clean, sterilized, dry jars. Can or refrigerate.
Canned jams will last for at least 1 year. Refrigerated jams will last for a couple months. Makes 4 (8 oz.) jars.
Jam Variations:
Dandelion jam: Use 2 cups dandelion petals, 3 cups water, 1 tbsp. lemon juice, 2 ¼ cups sugar, and 1 (3 oz.) packet powdered pectin.
Elderflower jam: use 1 cup elderflowers, 3 cups water, 2 Tbsp. lemon juice, 3 cups sugar, and 1 (3 oz.) packet powdered pectin.
Hibiscus Jam: Use ½ cup hibiscus, 2 cups water, 4 tbsp. lemon juice, juice from ½-inch piece fresh ginger, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
Lavender Jam: Use 4 tbsp. lavender, 3 cups water, ¼ cup lemon juice, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
Lilac Jam: use 2 cups lilacs, ¼ cup lemon or lime juice, 3 ½ cups sugar, and 1 (3 oz.) packet powdered pectin.
Nasturtium Jam: Use 1 ½ cups nasturtiums, 2 cups water, ¼ cup lemon juice (or a dash of hot sauce), 2 cups sugar, and 1 (3 oz.) packet powdered pectin.
Rose Jam: Use 2 cups roses, 3 cups water, 2 tbsp. lemon juice, 2 cups sugar, and 1 (3 oz.) packet powdered pectin.
Violet Jam: Use 2 cups violets, ¼ cup lemon juice, 4 cups sugar, and 1 (3 oz.) packet powdered pectin.
You can add flowers to fruit jellies and jams. Just be sure to strain out the flowers before you do the final canning.
Flower Vodkas
Place chopped or whole flowers, a mixture or all one kind, in a jar with a lid. Cover with vodka, cap the jar, refrigerate for at least a week. When it tastes good enough to drink, strain it and rebottle it in a clean jar. Store in the fridge or freezer.
Flower Vodkas variations:
Borage vodka: use 1 cup borage flowers per 2 cups vodka.
Dianthus vodka: use 1 cup dianthus per 1 cups vodka.
Elderflower Vodka: use ½ cup elderflowers per 2 cups vodka.
Lavender Vodka: Use 2 tbsp lavender buds per 2 cups vodka.
Nasturtium vodka: use ½ cup nasturtium flowers per 2 cups vodka.
Tulip Vodka: Use 1 cup tulips per 2 cups vodka.
Flower Whipped Creams
Uses: put on pie, ice cream, fresh fruit, shortcake.
2 cups very cold heavy cream
1 tbsp to 1 cup flower petals (or 2 tsp to 2 tbsp flower simple syrup)
½ tsp pure vanilla extract 9omit if using flower simple syrup)
¼ confectioners’ sugar
Put heavy cream, flower petals (or flower syrup), vanilla, and confectioners’ sugar in a large mixing bowl. Chill for 30 minutes and up to overnight. Strain out the petals. With a mixer fitted with a whisk attachment, whip the mixture on high speed for 3 minutes, or until it forms soft, billowy peaks. Serve right away or refrigerate for up to 4 hours.
Makes 4 cups.
Whipped Cream variations:
Basil whipped cream: use 1 cup basil flowers or 2 tbsp basil simple syrup.
Dianthus whipped cream: Use 1 cup dianthus flowers or 2 tbsp dianthus simple syrup.
Elderflower whipped cream: use 1 ½ tbsp. elderflower simple syrup (because elderflowers shouldn’t be eaten raw)
Hibiscus whipped cream: Use 1 cup hibiscus flowers or 2 tbsp. hibiscus simple syrup.
Lavender whipped cream: Use only 1 tbsp lavender buds or 2 tsp lavender simple syrup.
Rose petal whipped cream: Use 2 cups rose petals or 1 ½ tbsp.. Rose petal syrup
Scented Geranium whipped cream: Use 1/3 cup scented geranium flowers, or for a richer geranium flavor and aroma, use a mix of scented geranium flowers and leaves; geranium leaves are edible and more potent than the flowers. Or you can use 1 tbsp. scented geranium simple syrup.
Flower Pastry Creams
Uses: layering cakes, filling doughnuts, topping pies, and more.
1 cup milk
1 cup heavy cream
½ to 1 cup flower sugar, divided
Pinch salt
6 egg yolks
2 tbsp cornstarch
4 tbsp butter
1 ½ tsp. pure vanilla extract
Warm milk and cream in a medium-low heat. Stir in all but and egg yolks and 2 tbsp of the sugar, vanilla and butter. Keep your eye on the milk mixture, whisking occasionally to dissolve the sugar and prevent from boiling. Whisk to combine egg yolks and remaining 2 tbsp of sugar in a glass bowl. Slowly whisk half the milk mixture into the egg mixture. Then whisk the milk-egg mixture back into the saucepan. Increase heat to medium, add cornstarch, and whisk until the cream starts to cling to your whisk and threatens to bubble. Remove from heat and whisk in butter and vanilla. Transfer pastry cream to a bowl. Cover it with plastic wrap touching the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before using.
Makes 3 cups.
Pastry Cream variations:
Hibiscus pastry cream: use ½ cup hibiscus sugar
Hollyhock pastry cream: Use ½ cup hollyhock sugar
Lilac pastry cream: Use 1 cup lilac sugar. And a pinch of cardamom along with the vanilla.
Scented Geranium pastry cream: use ½ cup scented geranium sugar.
Light and fluffy flower cream: Whip 1 cup cold heavy cream to soft peaks and then gently fold flower pastry cream into it.
Flower Frostings
Cream cheese based flower frosting for vanilla cupcakes, cinnamon rolls, carrots cake rolls, etc
Can freeze for up to 6 months
1- 8oz package cream cheese
1 cup confectioners’ sugar, sifted, plus more to taste
2 tbsp milk
1 tsp pure vanilla extract
1/3 to 1 cup flower petals
Put all the ingredients in the bowl of a mixture. Beat slowly at first, to let the confectioners’ sugar start to absorb, and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar if desired. Overbeating will cause the frosting to lose its stiffness.
Makes 3 cups
Any edible flower- or a mix- works in this frosting recipe. Calendula, dandelion, rose petal, sunflower, and viola frostings.
Flower Buttercream Frostings
¼ cup water
½ dug sugar, divided
3 egg whites
1 tbsp flower simple syrup
¼ to ½ cup flowers
1cup (2 sticks) unsalted butter, room temp, cut in 1 inch pieces
Bring water and ¼ cup of the sugar in a small saucepan. Boil until the temp reaches 240 on a candy thermometer. When the temp reaches 240, beat whites with a mixer fitted with a whisk attachment on high speed for 1 minute, until the whites start to get foamy. Gradually beat in the remaining ¼ cup sugar. Reduce the mixer speed to low and slowly and carefully pit in the boiling sugar syrup. Beat on high speed for 8 to 10 minutes, or until the bottom of the mixer bowl is room temp again. Return mixer speed to low and add flower simple syrup. Beat in butter a few pieces at a time. Beat frosting on high speed for about 30 seconds, until butter is fully incorporated. Use immediately or refrigerate in an airtight container for up to 1 week
Makes 2 cups
Lilac, rose, hibiscus, calendula, dandelion, and violet buttercreams are great.
Flower Ice Creams
2 cups heavy cream
2 cups milk
½ cup sugar
¼ to ½ cup flower petals
4 egg yolks
Zest and juice of 1 lime or other citrus fruit
¼ to ½ cup flower simple syrup
Warm cream and milk in a saucepan over medium heat until the liquid comes to a bare simmer. Stir in sugar and flower petals and simmer, stirring, until the sugar dissolves. In a medium bowl, use a fork to combine yolks with lime juice. Gradually whisk about half the steamy milk mixture into yolk-milk mixture back into saucepan. Cook and stir until it thickens and the temperature reaches about 155F on a candy thermometer. Stir in flower simple syrup. Strain the mixture through a fine-mesh strainer into a 1-quart container. Refrigerate for at least 6 hours. (Chill it overnight to make sure it’s really cold) Process ice cream in an ice cream maker according to manufactures instructions.
Ice Cream Variations:
Elderflower Ice cream: use ½ cup elderflowers and 1/3 cup elderflower simple syrup.
Lavender honey ice cream: Reduce sugar to ¼ cup and use ¼ cup fresh lavender (or 3 tbsp dried). Add ½ cup honey along with the flowers to the ice cream, milk, and sugar. Omit lime juice and simple syrup.
Rose petal ice cream: Substitute 2 tbsp rose water for the lime juice. Use ¼ cup rose simple syrup and ¼ cup chopped rose petals just before processing.
Flower Sorbets
2 cups water
¼ cup sugar
2 tbsp lime juice or other citrus juice
2 cups fresh or dried fruits (use any flower but lavender, which is better in ice cream)
Bring water, sugar, and citrus juice to a boil. Pour mixture over flowers, and let it steep for at least 10 minutes and up to 24 hours before straining out and discarding petals. Chill for at least 2 hours. Process the chilled mixture in an ice cream maker according to manufacturer’s directions. Store in the freezer for up to 3 months. For the best flavor, let sorbet sit at room temp for about 15 minutes before serving.
Makes 1 quart
Herb flower sorbet is really good along with elderflower, hibiscus, lilac, pansy, rose and violet sorbets.
Flower Lemonades
Basic guideline. Mix and match with flower vodkas for happy hour.
1 cup flower simple syrup
4 to 5 cups water or sparkling water
1 cup lemon juice or ¼ cup lime juice
Mix ingredients directly in the pitcher. Adjust the flavors to your own taste preferences.
If you’re using juice in place of water, reduce the amount of flower simple syrup by half.
Flower lemonade variations:
Hibiscus Basil Watermelonade: use ½ cup hibiscus simple syrup, ¼ cup basil simple syrup, and 5 cups watermelon juice.
Lilac lemonade: Use 1 cup lilac simple syrup, 1 cup lemon juice, and 4 cups water
Sparkling Geranium limeade: Use 1 cup lime scented geranium simple syrup, 5 cups sparkling water, and ¾ cup lime juice.
Lavender lemonade goes well with a touch of gin, and hibiscus basil watermelonade mixes well with champagne.
Blueberry Elderflower (Syrup) Smoothie
Ingredients:
2 C. blueberries
1 C. yogurt
2 C. almond milk
1/4 C. Elderflower Syrup
Directions:
- Blend all ingredients until smooth.
STRAWBERRY ROSE SMOOTHIE
Ingredients:
1 ½ cups frozen strawberries
1 cup almond milk
1 tsp rosewater
1 pinch sea salt
1-teaspoon brown sugar or maple syrup
Rose petals for garnish
Directions:
Place everything in the blender and process until smooth.
Adjust sweetness level and serve with a garnish of rose petals
White Chocolate Lavender Cookies
This is a basic recipe for icebox sugar cookies, which can be altered in many ways.
Ingredients:
1 1/2 cups flour (we used the soft white flour from Bluebirdgrain Farms)
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp unsalted butter, softened
2/3 cups sugar
1 large egg
2 tsp vanilla
1/2 cup white chocolate chips
2 tbsp fresh or dried lavender, lightly ground in a food processor
Directions:
- Whisk together flour, baking powder and salt.
- Beat butter and sugar together on medium speed until fluffy and well blended.
- Add egg and vanilla, continue to beat until well combined.
- Stir the flour mixture into the butter mixture. Add chocolate chips and lavender. Mix until blended and smooth.
- Cover and refrigerate until firm, 30 mins.
- Place dough on one end of wax or parchment paper. With lightly greased hands, shape into 11-inch long log. Roll up in paper, twisting the ends of the paper to prevent unrolling. Freeze until completely frozen, 3 hours or overnight.
- Preheat oven to 375 degrees (F). Grease cookie sheets.
- Gently peel paper off the log and cut the log cross-wise into 1/8-inch-thick slices. Transfer slices to cookie sheets, spacing about 2 inches apart.
- Bake, one sheet at a time, until the cookies are golden, just slightly darker at the edges (7-10 mins).
Chive Blossom Vinegar
Chive blossoms have a gentle onion fragrance when steeped in vinegar for a week or two, and the vinegar becomes an attractive transparent pink. Add a tablespoon of chive blossom vinegar to a salad dressing, or drizzle it over sushi. It's fabulous.
Chive Blossom Vinegar
Directions:
Pick a generous number of chive blossoms.
Soak them in cool water overnight to remove any dirt or bugs.
Dry them well (salad spinners are great for this).
Stuff them into a glass jar so that it is between 1/2 filled with blossoms.
Fill the jar with white wine or white balsamic vinegar. Let steep for 2 weeks.
Strain and add to any recipe.