13 Surprisingly Delicious Ways to Cook with Flowers

Cooking with flowers adds a unique, aromatic twist to your dishes, transforming everyday recipes into something extraordinary. Whether you’re looking to enhance your desserts, drinks, or savory meals, flowers offer a delicate flavor and vibrant color that can elevate your culinary creations.

Lavender Lemonade

To make lavender lemonade, mix 1 cup of freshly squeezed lemon juice, ½ cup of honey or sugar, 4 cups of cold water, and 2 tablespoons of dried culinary lavender in a large pitcher. Let the lavender steep in hot water before mixing with the lemon juice, then strain and combine with the cold water and sweetener. Serve over ice, garnished with lemon slices and a sprig of lavender for a refreshing, floral-infused drink.

Rose Petal Jam

For rose petal jam, combine 1 cup of fresh, organic rose petals, 2 cups of sugar, 2 cups of water, and the juice of 1 lemon in a saucepan. Simmer the mixture over low heat until the petals become translucent and the liquid thickens, about 20-30 minutes. Pour the jam into sterilized jars and seal. This sweet, fragrant jam is perfect for spreading on toast or adding to desserts.

Chamomile Ice Cream

To make chamomile ice cream, steep 2 tablespoons of dried chamomile flowers in 2 cups of warm milk for about 15 minutes. Strain the milk and mix with 1 cup of heavy cream, ½ cup of sugar, and a pinch of salt. Heat until the sugar dissolves, then cool the mixture. Churn in an ice cream maker according to the manufacturer’s instructions. This creamy, subtly floral ice cream is a soothing treat.

Hibiscus Syrup

For hibiscus syrup, boil 1 cup of dried hibiscus flowers with 2 cups of water and 1 cup of sugar until the liquid reduces by half, about 15 minutes. Strain the flowers out and let the syrup cool. Use this vibrant, tart syrup to flavor cocktails, drizzle over pancakes, or sweeten iced tea for a refreshing twist.

Nasturtium Salad

To make a nasturtium salad, toss a handful of fresh nasturtium flowers and leaves with mixed greens, thinly sliced radishes, and cherry tomatoes. Dress the salad with a simple vinaigrette made from olive oil, lemon juice, and a pinch of salt. The peppery bite of nasturtium adds a unique flavor that pairs well with the crisp vegetables.

Violet Sugar

Create violet sugar by blending 1 cup of granulated sugar with ½ cup of fresh violets in a food processor until the flowers are finely chopped and the sugar is evenly colored. Spread the mixture on a baking sheet and let it dry overnight. Use this floral sugar to sprinkle over baked goods or stir into tea for a sweet, fragrant touch.

Marigold Rice

To make marigold rice, cook 1 cup of basmati rice according to package instructions, then stir in ¼ cup of chopped fresh marigold petals and a pinch of saffron while the rice is still warm. Let the rice absorb the flavors for a few minutes before serving. The marigold petals add a bright color and subtle floral note that enhances the dish.

Dandelion Fritters

For dandelion fritters, mix 1 cup of flour with 1 cup of water, a pinch of salt, and 1 tablespoon of sugar to form a batter. Dip fresh, clean dandelion flowers into the batter, then fry in hot oil until golden brown. Drain on paper towels and sprinkle with powdered sugar. These crispy, slightly sweet fritters are a delightful snack or dessert.

Elderflower Cordial

To make elderflower cordial, steep 20 elderflower heads in 4 cups of boiling water with the zest of 2 lemons, 2 cups of sugar, and 2 tablespoons of citric acid for 24 hours. Strain the liquid into sterilized bottles and store it in the fridge. Dilute with water or sparkling wine for a refreshing drink with a light, floral flavor.

Pansy Shortbread

To make pansy shortbread, cream 1 cup of butter with ½ cup of sugar, then mix in 2 cups of flour until a dough forms. Roll out the dough and cut into shapes, then press a fresh pansy flower into each cookie. Bake at 350°F for 10-12 minutes. These delicate cookies are as beautiful as they are delicious, with a subtle floral hint.

Calendula Butter

For calendula butter, mix ½ cup of softened butter with 2 tablespoons of finely chopped calendula petals, a pinch of salt, and a squeeze of lemon juice. Chill the butter until firm, then use it to spread on bread, melt over vegetables, or top grilled fish. The calendula adds a mild, slightly spicy flavor that complements savory dishes.

Lilac Sorbet

To make lilac sorbet, simmer 1 cup of fresh lilac flowers with 1 cup of water and 1 cup of sugar until the sugar dissolves. Strain the mixture, then stir in 1 tablespoon of lemon juice and freeze in an ice cream maker. This sorbet is light, refreshing, and captures the delicate fragrance of lilacs perfectly.

Orange Blossom Cake

To make orange blossom cake, cream 1 cup of butter with 1½ cups of sugar, then beat in 4 eggs one at a time. Add 2 cups of flour, 1 teaspoon of baking powder, and ½ cup of milk alternately with 2 tablespoons of orange blossom water. Bake at 350°F for 30-35 minutes. The orange blossom water gives this cake a delicate, citrusy floral aroma that’s truly irresistible.

This article originally appeared on RetailShout.

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