That’s right – edible flowers. Flowers are starting to make their way onto the grocery store shelves and even into your cocktails. Not only do they add a nice spring of flavor to your palate, they look pretty too. You will feel like the newly married princess herself consuming such delightfully fun and summery flavors.
Some popular flowers that are trending this summer include lavender, hibiscus, and elderflower infused drinks and edible treats. Eating becomes much more exciting when you get to try out new flavors that are all-natural and non-artificially flavored, which is why edible flowers are the best option to maximize healthy options without lacking flavor.
Edible flowers transform your tonic to another level, turn that iced tea into a party in your mouth, and gives natural color to those lavender macaroons. The best part about this trend is that you can grow the edible flowers yourself and impress your dinner guests right from home.
Next time you make an acai bowl, add some home grown edible flowers for an extra touch of nutrients and color. Grow some hibiscus and make your own iced tea. The edible flower world is your colorful oyster.
One of our favorite ways to enjoy the flower trend is in a cocktail – gin & tonic, specifically. In the soda aisle of Lees and Clements’ Marketplace, we carry Fever Tree Elderflower Tonic. Pick some up next time you stop in and make this cocktail below for your Friday festivities. If you want to make the mocktail version of this, check out our recipe here and sub the kombucha for elderflower tonic.
Grapefruit, Elderflower + Gin Cocktail
Ingredients per serving:
- 1 ounce gin of choice
- 1 ounce of fresh squeezed grapefruit juice
- Fever Tree Elderflower tonic
Add ice to a glass. Pour gin and grapefruit juice over the ice. Fill the rest of the glass with elderflower tonic. Optional: top with a slice of grapefruit or a sprig of elderflower if you are feeling fancy (or just want a pretty instagram pic, we aren’t judging).
If you make this cocktail, take a pic and share it with us on instagram, facebook or twitter!
Recipe adapted from: The Forked Spoon